No Bake Pumpkin Oatmeal Cookies Recipes

Steps:

• Line cookie sheets with waxed paper. In large bowl, mix oats, peanut butter, pumpkin and toffee bits; set aside.
• In 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt.
• Pour over oat mixture in bowl; quickly mix well.
• Immediately drop by heaping tablespoonfuls onto cookie sheets; cool completely. Carefully remove from waxed paper to serve.

Steps:

• Mix sugar, butter, and milk together in a large pan and bring to a boil; continue to boil for 2 minutes. Turn off heat and add pudding mix. Stir very well; add oats and vanilla extract. Let mixture stand for 5 minutes.
• Drop mixture onto waxed paper by the teaspoon. Allow to cool completely, about 30 minutes. Store in an airtight container.

Steps:

• In a saucepan, combine sugars, butter and milk. Bring to a boil.
• Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely.
• Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes.
• Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container.
• Freezing Directions: Follow directions above. When completely cool, transfer to gallon sized freezer storage bag.

Steps:

• Bring to a boil in a medium sauce pan both sugars, butter and milk, boil for 2 minutes. Remove from heat and add dry pudding mix, stir completely and add oatmeal and vanilla. Let it sit for 5 minutes and drop by rounded tablespoons onto wax paper and cool completely. I use a small ice cream scoop.