Pumpkin Spice No-bake Cookies

       So,  this was my first try at the fall favorite, Pumpkin Spice No-Bake Cookies.  I am going to be honest with you because it's the only way I know how to be....they are good but not greatest thing I've ever put in my mouth.  If you LOVE the taste of pumpkin more than chocolate then these are for you! Many teenagers at my house devoured and LOVED them.  But if the no-bake chocolate cookies are your favorite...stick with them by all means.  The next time I attempt these, and they are good enough to make again, I will add chocolate chips accordingly. What can it hurt? 

Here is what you will need:   1 can of pumpkin, 1 t. nutmeg, 3 t. cinnamon, 1/4 t. cloves, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 cup dulce de leche (which can be found in the Hispanic foods in your local grocery store), 6 T butter, 3 t. of vanilla 1 cup of milk, 6 cups of oats 

  Melt 6 T of butter in a saucepan with pumpkin and spices over medium heat.  

Add sugars, dulce de leche, butter and milk and cook until mixture comes to a boil, bring back to a low heat. Stir until smooth, making sure sugars are fully dissolved. Add vanilla extract and mix until combined. Place oats in a large bowl and add heated pumpkin mixture.

Combine well and place tablespoon-sized balls onto parchment paper and sprinkle with sea salt if you desire that added taste. Let come to room temperature for about an hour before serving or place in refrigerator or freezer until cool.

                                                                          

If you are a brave soul and would like to make your OWN Dulce de Leche here are the instructions: 

This is a traditional Argentinian dessert made by caramelizing sugar in milk. And to save time, the easiest measure (other than buying it) is to start with Eagle Brand sweetened-condensed milk.

Place it in a small glass dish, cover tightly with foil.  Take a larger oven safe container and place your condensed milk dish inside it.  SLOWLY add water.  If you get water in your milk, it will ruin the entire process!  Heat at 425 degrees for about 1 and 1/2 to 2 hours.  You may need to add water to your bottom container every now and then.  Whisk every 30 minutes and when it is the beautiful golden brown, thick consistency remove and cool!  YUM

 

I should have added more water just to keep my pans cleaner, but the result was the same. 

  

In Argentina, dulce de leche, is spread on toast and other pastries,or used as a dip for fruits such as apples and pears, and a real favorite is to roast apricots or apples and top with ducle de leche and toasted nuts.  But it makes a wonderful addition to the pumpkin cookies in this recipe.  Don't worry if you have to cook it longer, it is my opinion that your climate may a factor.