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Chocolate no-bake cookies with pumpkin frosting are the best fall splurge

Ashley The Recipe Rebel

I know fall is all about pumpkin. For me, dessert is all about chocolate. So right now, the two are being combined a lot in my house.


tI just love the way that a nice, rich chocolate complements the cinnamon and pumpkin cream cheese frosting. And obviously, you need a nice thick layer of chocolate ganache on top of that.

t Just because.

t As much as I try to eat healthy most of the time, I don’t feel the need to justify a little (OK, a lot) of chocolate here and there. I mean, everything in moderation, right? And if there’s a time to splurge a little (or a lot), it’s definitely October through December.

t First of all, there’s Halloween. And I’m going to admit that I’m not a huge Halloween person. It’s cold, and I don’t really want to go around with my 2-year-old in a costume I spent a pile of money on. However, Nov. 1? You’d better believe I’m hitting up the supermarket for leftover candy at 50 percent off.

t There’s Thanksgiving. Pumpkin, turkey, mashed potatoes, gravy, stuffing. Enough said.

t And Christmas. The only reason those darn cold temperatures are forgivable, because we get to curl up with family and friends and drink hot chocolate and eat copious amounts of Christmas baking.

t But these cookies.


Double chocolate pumpkin no-bake cookies recipe

t Ingredients:

t For the cookies:

  • 1/4 cup butter
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  • 1/4 cup pumpkin puree
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  • 2 cups sugar
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  • 1/2 cup milk
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  • 1 tablespoon cocoa
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  • 1 box instant chocolate pudding mix
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  • 2-1/2 cups quick cooking oats or large flake; I’ve used both
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  • 1 cup sweetened shredded coconut

t For the pumpkin cream cheese frosting:

  • 4 ounces cream cheese
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  • 2-1/2 to 3 cups icing sugar
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  • 1/2 cup canned pumpkin
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  • 1/2 teaspoon cinnamon

t For the chocolate ganache:

  • 1 cup good quality chocolate chips or chopped chocolate
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  • 1/4 cup milk or cream

t Directions:

  1. Line 2 cookie sheets with wax paper. Set aside.
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  3. In a large pot, combine butter, pumpkin, milk, sugar and cocoa. Bring to a boil over medium-high heat, stirring frequently, and boil 2 minutes.
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  5. Add oats, pudding mix and coconut. Stir to combine.
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  7. Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
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  9. Meanwhile, make the frosting. To a stand mixer bowl (or use a hand mixer), add cream cheese, icing sugar, pumpkin and cinnamon and beat until creamy and blended. If necessary, add an extra tablespoon of sugar or milk to achieve the right consistency; you do not want the icing runny.
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  11. Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
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  13. Make the ganache: In a small pot, combine chocolate and milk or cream over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
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  15. Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don’t stick together.

t I got the idea from a mint chocolate version I did for Christmas in July. Since then, I haven’t been able to stop thinking about all the combinations I could make. This pumpkin version was inevitable.

t They are so easy, you don’t even need to turn on the stove. They’re chewy, sticky, chocolatey pumpkin perfection, just right for your fall celebration.

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