Thursday, November 14, 2013

No Bake Pumpkin Oatmeal Cookies

When a dear friend shared this yummy recipe she saw at Facebook, I HAD to try it! But sadly, I did have to google to find the 'original owner' of the recipe...along with the photo that was being shared at Facebook. 

It is very frustrating how folks continue to share others' recipes and not link back to give credit, where credit is due. =(

I was glad to discover this lovely recipe and her original photo at Once a Month Meals and want to give her credit. 

We were planning to visit our daughter and family...and since my hubby finally informed me last year he really doesn't like pumpkin (After I made several dishes using it..and for years!!), I knew they would enjoy these and I could get a real taste too.  

This recipe uses the boxed pumpkin spice pudding mix. I knew Deb's family loved that seasonal taste from last year. (You can always substitute instant vanilla pudding and some pumpkin pie spice mix). 

My daughter has such 'sharp' taste buds...I can always count on her to describe something to a 't'.

When she first took a bite, her reaction was ..."MMMM - these are almost CARAMEL-y and BUTTERSCOTCH-y!"  

I knew just what she was saying.  

They were quick and easy to make too.  We kept them in the refrigerator and think they were just perfect. 

Hope you enjoy soon! 


1-1/2 c. white sugar
1/2 c. brown sugar
3/4 c. butter
2/3 c. milk
1 (3.4 ozs) box instant pumpkin spice pudding mix
(If you need to substitute, try a sm. box of vanilla instant pudding & 
1 Tb. pumpkin pie spice - click here for DIY pumpkin pie spice recipe) 
1/2 tsp. pumpkin pie spice (or more to taste)
3-1/2 c. quick cooking oats
1 tsp. vanilla extract

Line cookie sheet with waxed paper. 

In a large saucepan, combine sugar, butter and milk.  Bring to a full boil; boil for 2 minutes, stirring occasionally. While it's cooking, combine dry pudding mix with pumpkin pie spice. Remove mixture from heat and stir in pudding mixture, stirring to remove lumps, until smooth. Add oats and vanilla; stir until combined completely. Let stand for 5 minutes. 

Drop by rounded tablespoonsful onto prepared cookie sheet. Allow cookies to cool completely. Store in airtight container in the refrigerator. 

Great with a tall glass of cold milk!

Yield: about 36 cookies 

Linked to Weekend Potluck
Melt in Your Mouth Monday

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