Food-a-licious Friday: 10 No Bake Pumpkin Recipes

Hello and Happy Friday y’all! Our recipes contributor, Erin of Crafty Auntie, is here today to share an awesome round up with us! I don’t know about you, but I LOVE all things *pumpkin* in the fall and I’m thinking Erin does too!

10 no bake pumpkin recipes

With Halloween right around the corner and Thanksgiving not far behind, I thought we all could use some no-bake pumpkin recipes. All of these treats look so delicious. A few are even healthy! Check out these 10 No Bake Pumpkin Recipes!

1. Pumpkin Pie Fudge {More than a mom of three} 

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2. Pumpkin Spice No-Bake Cheesecake {Skinnytaste} 

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3. Pumpkin Cheesecake Truffle Mummies {Crème De La Crumb} 

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4. Pumpkin Dip {Deliciously Sprinkled} 

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5. No-Churn, Two Ingredient Pumpkin Ice Cream {Empowered Sustenance} 

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6. Pumpkin Spice Puppy Chow {Sally’s Baking Addiction} 

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7. No Bake Pumpkin Cookies {Plaid & Paleo} 

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8. Pumpkin Spice Krispie Treats {Essentially Eclectic} 

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9. Oreo Pumpkin Spice Cake {Debbie Doo’s} 

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10. Pumpkin Oatmeal Cookies {Chocolate Covered Katie} 

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Pumpkin is a great addition to no bake treats. It gives a whole new meaning to eating your vegetables. I hope you find at least one or two to make and share with friends during the upcoming holidays. These are even great to make with your kiddos! 

What is your favorite pumpkin treat this fall?

Food-a-licious Friday: Gluten Free Peanut Butter Chocolate Coconut No Bake Cookies

Happy Friday! Let’s celebrate with some cookies, shall we? Don’t have to twist my arm!

With the heat of the summer coming upon us quickly, it’s nice to have treats to make that don’t require using the oven or stove top. I have a great recipe for such a time… Gluten Free Peanut Butter Chocolate Coconut No Bake Cookies. That’s a mouth full, isn’t it?

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They are so yummy and easy to make that it’s worth the extra long name. This recipe is easy enough for the kids to help make too! There’s very little ingredients and steps for these cookies, and more than likely you’ll have most of the ingredients on hand already. 

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Here’s the recipe so that you can make them too!

Gluten Free Peanut Butter Chocolate Coconut No Bake Cookies
A delicious gluten free, no bake cookie.
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  1. 1 1/2 cups steal oats
  2. 1 cup natural peanut butter
  3. 1 tablespoon coconut oil
  4. 1/4 cup raw honey
  5. 1 teaspoon vanilla
  6. 1/4 cup coconut
  7. 1 tablespoon cocoa powder
  8. 1/4 cup mini chocolate chips
  1. Melt the peanut butter in a mixing bowl and add coconut oil, honey, and vanilla. Mix well.
  2. Add the rest of the ingredients into the mixing bowl and mix well until all ingredients are incorporated.
  3. Roll into small balls and place onto a wax paper lined cookie sheet and stick in the fridge for 10-15 minutes to set.
Mine for the Making
 Easy, right? I love that they are so quick to make too! This recipe yields about 10-12 cookies depending on how big you roll the balls. 

And don’t forget the (almond) milk to wash it down! YUM!

GF Cookies1


See you in a little bit for something FUN and new to Mine for the Making! I’ll give you a hint… it’s Pin-tastic! :) Stay tuned! 

Food-a-licious Friday {99} No-Bake Mini Pumpkin Pies

Can you even believe that I have shared 99 recipes and food ideas??! Maybe not every Friday…and I’ve definitely had some help from friends along the way… but either way I am pretty proud of the compilation of recipes here at MFTM. Have you tried any of them? I’d love to hear about how you liked it, adapted it, changed it to make it your own… tell me about it! Also, if you want to try any other of the recipes I have shared, just click on the RECIPES tab at the top of the page. 
Today I am going to share a fun and EASY no bake, kid-friendly recipe I used in my preschool cooking class. The kids had fun and it even tasted yummy…SCORE!
No-Bake Mini Pumpkin Pies
They may not be the prettiest pumpkin pies…but they were fun and tasty!
What you will need:
1 small can of pumpkin
1 box of vanilla wafer cookies
2 small boxes of french vanilla instant pudding mix
whipped cream
cupcake liners
cupcake pan
In a large mixing bowl, whisk together the instant pudding and pumpkin.
Place cupcake liners in the cupcake pan. Put one vanilla wafer at the bottom of each cupcake liner. (You can also put the wafers in a baggy and crunch them up and put them at the bottom of the liner).
Spoon the pumpkin/pudding on top of the vanilla wafers in the cupcake liners.
Put into the fridge to cool for about 15 min. 
Remove from the fridge and spoon whipped cream on top.
*Optional- Before or after cooking in the kitchen, read a fun book that’s related to whatever you made! This week we read the story The Pumpkin Patch while our mini pumpkin pies cooled in the fridge.

I’m thinking you could even use this idea to make an entire pumpkin pie rather than the minis. 
Super fun to have the kids in the kitchen helping you…this really is such a great recipe for them! 
Thanks for stopping by!
I hope you have a wonderful Friday and a beautiful weekend!
Don’t forget to enter the Scentsy GIVEAWAY!!

Food-a-licious Friday {89} Raspberry Lemonade Cheesecake Bars
Are you a lover of cheesecake? If so, we are now besties. 
I ♥ cheesecake. 
Problem is, I’m always nervous to make a homemade cheesecake…they just seem so complicated to get right. 
I need easy. I need uncomplicated. But most importantly, I need cheesecake. 
Enter in…
{No Bake} Raspberry Lemonade Cheesecake Bars
{adapted from’s Key Lime Cheesecake Bars}

1 sleeve of low-fat honey graham crackers crushed (about 1 1/2 cups)
3 tbsp butter (melted)
1 tsp sugar
4 ounce box of sugar free Raspberry gelatin
3/4 cups boiling water
1 tsp lemon juice 
16 ounce container fat-free cottage cheese
8 ounce package of fat-free cream cheese (softened)
8 ounce container of frozen, fat-free whipped dessert topping, thawed
Lemons cut into wedges (optional)
1. Crush your graham crackers and add melted butter and sugar and mix together in a bowl. Press into a 9×12 pan/dish (I use a glass casserole dish).
2. In another bowl, combine gelatin and water. Stir until gelatin is dissolved. Add in lemon juice and stir. 
3. In a blender or food processor, combine cottage cheese and cream cheese. Mix until smooth. 
4. Slowly whisk cheese mixture into the gelatin.
5. Fold in the whipped dessert topping (I don’t quite use the entire container of whipped dessert topping…I leave about a cup left in the container). 
6. Spoon the cheesecake mixture over the graham cracker crust.
7. Cover with plastic wrap and put in the fridge to cool for 8-24 hours (or until firm). 
8. Remove from fridge, cut into squares, and serve! 
*Optional- Garnish with lemon slices.
Let me tell you… this cheesecake is SO SO good. 
It’s quick to make and super easy… perfect kind of recipe for me!

Have a great weekend, friends!