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These light, airy Pumpkin Spice Cool Whip Cookies are a no-bake, fuss-free fall treat that’ll have everyone asking for seconds.
Autumn always brings a swirl of cinnamon and pumpkin aroma to my kitchen. I first dreamed up these cookies on a crisp October afternoon, inspired by my favorite PSL—and yes, they’re as simple as mixing Cool Whip with pumpkin puree and a handful of pantry staples. What makes them unique? Flavor-packed autumn spices meet a cloudlike texture, plus no oven heating your house! It’s a healthy-ish spin too, thanks to canned pumpkin’s fiber and lower sugar than most cookie batter.
You know what? I love serving these at book club or tucking them into kids’ lunchboxes. They’re light enough after a big holiday meal, yet festive enough for cookie exchanges. Let me explain why I think they’ll be your new go-to fall baking (well, more chilling) recipe.
Why You’ll Love Pumpkin Spice Cool Whip Cookies
- No oven needed—just mix, scoop, and chill.
- Ready in under an hour, including chill time.
- Soft, melt-in-your-mouth texture—no dense dough here.
- Perfect for gift boxes, potlucks, or spontaneous snack cravings.
- Uses shelf-stable ingredients like canned pumpkin and Cool Whip.
- Customizable with add-ins—sprinkles, nuts, or chocolate chips.
- Lower sugar option when you choose light Cool Whip (see substitutions).
- Gluten-free friendly if you swap in GF flour blend.
Ingredients
- 1 cup canned pumpkin puree (Libby’s recommended for smoothness)
- 8 ounces Cool Whip (regular or light whipped topping)
- 1½ cups powdered sugar, sifted (or powdered monkfruit for less sugar)
- 2 cups all-purpose flour (or 1⅔ cups gluten-free 1:1 baking mix)
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + pinch nutmeg)
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract (pure for best flavor)
- Optional mix-ins: mini chocolate chips, chopped pecans, or festive sprinkles
Tips:
- Use whole milk Greek yogurt instead of some Cool Whip for extra tang.
- Measure flour correctly by spooning into the cup then leveling with a knife.
- Let canned pumpkin sit at room temperature to avoid chilled lumps.
Directions
1. In a large bowl, whisk together pumpkin puree and vanilla extract until silky smooth. This base is your flavor powerhouse.
2. Gently fold in Cool Whip using a silicone spatula—mix until streaks disappear but motion stays light. Overmixing can deflate the fluffiness.
3. In a separate bowl, combine powdered sugar, flour, pumpkin pie spice, and sea salt. Toss briefly to distribute the spice evenly.
4. Gradually add the dry mix to the pumpkin–Cool Whip blend, stirring just until you get a cohesive, scoopable dough. Aim for a soft, slightly sticky texture.
5. Use a one-inch cookie scoop or two spoons to portion dough onto a parchment-lined baking sheet, spacing about 1½ inches apart. No oven, remember? These chill into shape.
6. Pop the tray into the fridge for at least 30 minutes so the cookies firm up. This chilling step gives them structure and cures the spice flavor.
7. If you’re in a rush, freeze the tray uncovered for 10–15 minutes instead—cookies will set quicker.
8. Once firm, transfer cookies to an airtight container or serve on a pretty platter. Sprinkle with extra cinnamon or festive sugar if you like a bit of sparkle.
Servings & Timing
Makes 20–24 cookies
Prep Time: 20 minutes
Chill Time: 30–45 minutes (you can speed it up in the freezer)
Total Time: About 1 hour from start to munch
Variations
- Add a tablespoon of finely chopped crystallized ginger for a zesty kick.
- Swap in half a cup of almond flour for a nuttier, lower-carb version.
- Fold in mini white chocolate chips for a sweet contrast to the spice.
- Use maple syrup instead of vanilla for a richer, deeper sweetness.
- Mix in a teaspoon of espresso powder for a subtle coffee twist.
- Roll cookie balls in crushed gingersnaps or graham crackers for crunch.
Storage & Reheating
Keep cookies in an airtight container in the fridge for up to 5 days—Cool Whip holds up nicely. For longer storage, freeze cookies in a single layer on a tray until firm, then stack with parchment between layers in a freezer-safe bag (up to 3 months). Thaw overnight in the fridge or sit out 15 minutes at room temperature before serving. They never need reheating, but a quick microwave zap (5–7 seconds) can perk them up on a chilly morning.
Notes
When I tested this recipe, I found the dough a tad too sticky at first—adding just another tablespoon of flour cured that without drying them out. Also, if your kitchen is humid, chill the ingredients (especially the Cool Whip) for 10 minutes before mixing. That little trick helps the cookies hold their shape. And honestly, a dusting of extra pumpkin pie spice on top makes them look like they’ve come straight from a farmhouse kitchen.
FAQs
Q: Can I make these dairy-free?
A: Yes—swap the Cool Whip for a coconut whipped topping and use a dairy-free flour blend; flavor will be slightly coconut-ty but still delightful.
Q: Why won’t my cookies firm up?
A: If they stay too soft, add 1–2 tablespoons more flour or chill up to 1 hour; humidity can slow setting, so freezer-chilling helps.
Q: Can I bake them?
A: They’re designed as no-bake, but if you really want a chewy texture, drop 350°F for 5–7 minutes—just watch closely to prevent browning.
Q: How can I reduce sugar?
A: Use powdered erythritol or monkfruit sweetener one-to-one for sugar, though texture may be a touch grainier.
Q: Is canned pumpkin different from pumpkin pie filling?
A: Yes—pumpkin puree has no added spices or sweeteners, while pumpkin pie filling is pre-sweetened. Always choose puree.
Q: Can kids help make these?
A: Absolutely—no heat means safe hands-on mixing and scooping; just guide them on measuring and gentle folding.
Q: How do I avoid the floury taste?
A: Sift powdered sugar and flour well, and make sure to fully incorporate the spice blend; chilling also mellows any raw-flour edges.
Q: Could I shape these like cookies or bars?
A: Sure—press dough into a small pan lined with parchment, chill, then slice into bars for a fun twist.
Conclusion
Fluffy, spiced, and endlessly customizable, these Pumpkin Spice Cool Whip Cookies are my favorite way to welcome sweater weather. Give them a try, and let me know how you jazz them up—drop a comment, share a photo, or hop over to my recipe archives for more seasonal baking ideas!
Pumpkin Spice Cool Whip Cookies
Ingredients
- 1 cup canned pumpkin puree (Libby’s recommended for smoothness)
- 8 ounces Cool Whip (regular or light whipped topping)
- 1½ cups powdered sugar, sifted (or powdered monkfruit for less sugar)
- 2 cups all-purpose flour (or 1⅔ cups gluten-free 1:1 baking mix)
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + pinch nutmeg)
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract (pure for best flavor)
- Optional mix-ins: mini chocolate chips, chopped pecans, or festive sprinkles
Instructions
- In a large bowl, whisk together pumpkin puree and vanilla extract until silky smooth. This base is your flavor powerhouse.
- Gently fold in Cool Whip using a silicone spatula—mix until streaks disappear but motion stays light. Overmixing can deflate the fluffiness.
- In a separate bowl, combine powdered sugar, flour, pumpkin pie spice, and sea salt. Toss briefly to distribute the spice evenly.
- Gradually add the dry mix to the pumpkin–Cool Whip blend, stirring just until you get a cohesive, scoopable dough. Aim for a soft, slightly sticky texture.
- Use a one-inch cookie scoop or two spoons to portion dough onto a parchment-lined baking sheet, spacing about 1½ inches apart. Chill in the fridge for at least 30 minutes.
- Once firm, transfer cookies to an airtight container or serve on a pretty platter. Sprinkle with extra cinnamon or festive sugar if desired.
