1-First Step: Start by lining a baking sheet with wax or parchment paper to make cleanup a breeze and ensure your cookies set up nicely.

2-Second Step: In a large bowl, combine the dry ingredients: 3.4 ounces of instant vanilla pudding mix, 1 teaspoon of pumpkin pie spice, and 3 1/2 cups of quick oats. This mix forms the base that gives your pumpkin spice no bake cookies their hearty texture.

3-Third Step: In a medium saucepan, stir together 1 cup granulated sugar, 1/4 cup brown sugar, 3/4 cup butter, and 1/2 cup evaporated milk. Cook over medium-high heat, stirring occasionally, until it reaches a full rolling boil that keeps going even when you stir.

4-Fourth Step: Once it’s boiling, reduce the heat to keep it at a steady boil and cook for exactly 1 1/2 minutes don’t skip this, as it’s crucial for the cookies to set right!

5-Fifth Step: Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. Then, immediately pour this hot mixture over the dry ingredients in the bowl and mix thoroughly until the oats are evenly coated.

6-Sixth Step: Let the mixture rest for a few minutes to cool slightly and let the oats absorb the liquid. This step helps everything come together without turning mushy.

7-Seventh Step: Gently fold in 1 1/2 cups of chocolate chips, stirring just enough to combine them without melting them completely for those gooey pockets of goodness.

8-Eighth Step: Use a cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheet, shaping them as you go.

9-Ninth Step: Allow the cookies to rest for about 1 hour at room temperature to cool and set completely. Hands-on time is just around 10 minutes 5 minutes prep and 5 minutes cooking with that extra hour for resting. If you’re in a rush, pop them in the fridge to speed things up. For more quick fall treats, try our mini muffin pancake bites for another easy option!