These Pumpkin Spice Cool Whip Cookies are the easiest no-bake fall treat you’ll ever whip up—fluffy, lightly spiced, and festive in under an hour.
I’ve been baking for decades, and I’ll tell you, this recipe shines because it skips the oven yet still feels seasonal. Imagine pillows of pumpkin puree bound with Cool Whip, kissed by cinnamon and nutmeg, then rolled in buttery graham cracker crumbs. It’s a cookie that’s both airy and satisfying—perfect after-school snacks, a potluck showstopper, or tucked into gift boxes. Personally, I whip these up every September when the leaves turn and my kitchen feels too warm for turning on the oven. According to Google Trends, searches for Pumpkin Spice recipes jump 140% from September to October, so the timing couldn’t be better! Plus, by using light whipped topping and whole-wheat crumbs, you shave off a few calories without sacrificing that cozy fall flavor.
Why You’ll Love This Recipe
• No oven needed—your kitchen stays cool.
• Ready in under an hour (including chilling).
• Kid-friendly: no sharp tools or hot pans.
• Perfect for gift boxes or cookie exchanges.
• Freezable dough balls for on-demand baking (well, thawing).
• Gluten-free option with GF graham crackers.
• Lower in sugar than most pumpkin cookies.
• Visually stunning—sprinkle on cinnamon or edible glitter.
Ingredients
• 1 cup canned pumpkin puree (not pie mix; drain excess moisture).
• 1 teaspoon pumpkin pie spice (store-bought or ¾ tsp cinnamon + ¼ tsp nutmeg).
• 2 cups powdered sugar (sift for smoother texture; adjust for sweetness).
• 1½ cups Cool Whip, thawed (I like store-brand or Reddi-wip)
• 1 teaspoon pure vanilla extract.
• 2 cups graham cracker crumbs (about 14 full-size crackers; use gluten-free if needed).
• 2 tablespoons cornstarch (helps the cookies hold shape).
• Pinch of salt (balances sweetness).
• Optional mix-ins: ¼ cup mini white chocolate chips or chopped pecans.
Tips: Use a hand mixer on low speed for even blending. If your pumpkin feels extra wet, drain it in a fine mesh sieve for 10 minutes.
Directions
1. In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, and powdered sugar until it’s smooth and streak-free. You’re aiming for a thick paste—no lumps allowed.
2. Gently fold in the Cool Whip and vanilla extract using a spatula; stop once the mixture is uniform. The swirl of white against orange is oddly satisfying.
3. Sprinkle in cornstarch and a pinch of salt, stirring until the blend holds its shape when scooped. If it still feels loose, add ½ tablespoon more cornstarch.
4. Gradually mix in the graham cracker crumbs until you have a soft “dough.” It should resemble play dough—slightly tacky but not sticky. If it clings to your fingers, dust them with crumbs.
5. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes. Chilling firms everything up, making shaping a breeze.
6. Using a 1-tablespoon cookie scoop or spoon, portion dough and roll into balls with lightly oiled hands; press each gently into a ½-inch-thick round on a parchment-lined sheet.
7. Return the tray to the fridge and chill another 15 minutes. This step locks in structure so your cookies stay neat.
8. Before serving, dust with extra pumpkin pie spice or top with a small dollop of Cool Whip. Enjoy straight from the fridge or at room temperature.
Servings & Timing
Yield: Makes 18–20 cookies
Prep Time: 20 minutes (mixing + shaping)
Chill/Rest Time: 45 minutes total (30 + 15)
Total Time: About 1 hour from start to finish
Variations
• Chocolate-Dipped: Dip half of each cookie in melted semi-sweet chocolate and let it set.
• Maple Swirl: Replace ½ cup powdered sugar with 3 tablespoons pure maple syrup and add 1 teaspoon maple extract.
• Vegan Version: Use coconut whipped topping and plant-based “graham” crumbs.
• Spice Boost: Stir in ¼ teaspoon ground ginger or allspice for a deeper warmth.
• Festive Topping: Press mini M&Ms or edible gold glitter into the top before chilling.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days—though they rarely last that long in my house! For longer keeping, freeze on a tray until firm (about 1 hour), then transfer to a sealable bag for up to a month. Thaw in the fridge for 15–20 minutes before serving. No reheating needed; they’re best chilled or at cool room temperature. Make-ahead tip: shape balls and freeze; when guests arrive, thaw and press into discs for fresh cookies.
Notes
• I learned that sifting powdered sugar prevents grit in the dough—trust me, it makes a difference.
• If your mixture turns out too wet, add more graham crumbs or pop it back in the fridge for firmness.
• For extra lift, whip the Cool Whip briefly before folding in.
• Don’t skip the cornstarch: it’s the secret to cookies that hold together yet stay tender.
• Feel free to experiment with your favorite mix-ins—chopped pistachios are a surprise hit.
FAQs
Q: Can I use pumpkin pie filling instead of puree?
A: No—pie filling has added sugar and spices that throw off the balance; stick with plain puree.
Q: How do I make these gluten-free?
A: Swap graham crackers for certified gluten-free ones and check that your Cool Whip has no hidden gluten.
Q: My dough is too sticky—what now?
A: Dust your hands and dough with extra graham crumbs or chill the mixture 10 more minutes.
Q: Can I add nuts or dried fruit?
A: Absolutely—chopped pecans, walnuts, or dried cranberries all blend nicely.
Q: Will these cookies spread?
A: No—they hold their shape since there’s no baking; chilling is key to firmness.
Q: Are they kid-friendly?
A: Totally—no hot surfaces or sharp tools, and kids love shaping the dough balls.
Conclusion
These Pumpkin Spice Cool Whip Cookies bring fall flavors together in a light, no-bake package that’s as simple as it is satisfying. Cozy spices, creamy whipped topping, and a hint of graham make them a seasonal classic. Give them a whirl this autumn, leave a note below about your favorite twist.
Pumpkin Spice Cool Whip Cookies
Ingredients
- 1 cup canned pumpkin puree drained
- 1 teaspoon pumpkin pie spice
- 2 cups powdered sugar sifted
- 1 1/2 cups Cool Whip thawed
- 1 teaspoon pure vanilla extract
- 2 cups graham cracker crumbs
- 2 tablespoons cornstarch
- Pinch salt
- 1/4 cup mini white chocolate chips or chopped pecans optional
Instructions
- Whisk together the pumpkin puree, pumpkin pie spice, and powdered sugar until smooth.
- Gently fold in the Cool Whip and vanilla extract until well combined.
- Stir in cornstarch, salt, and graham cracker crumbs to form a dough-like consistency.
- Cover and chill the dough, then shape into balls and flatten on a sheet.
- Chill the shaped cookies before serving. Dust with pumpkin pie spice or top with Cool Whip before enjoying.
