No Bake Pumpkin Balls Recipe | Easy Fall Dessert Treat
I recently made a batch of No Bake Pumpkin Balls Recipe, and I’m not exaggerating when I say they disappeared in no time! These little bites are full of cozy fall flavors and the perfect mix of sweet, spiced, and satisfying. The best part? They take minutes to make and require absolutely no baking.
I love keeping a batch in the fridge for a quick snack, dessert, or post-workout energy bite. If you’re like me and crave something pumpkin-y but don’t want to deal with an oven, this recipe is about to become your new favorite— or you can also enjoy the Churro Saltine Toffee Recipe for another no-bake sweet treat.
Ingredients
Here’s what you’ll need to make these delicious no bake pumpkin balls — and why each ingredient matters:
- 2 cups rolled oats — Old-fashioned oats give a chewy, hearty texture and help hold the mixture together. Avoid quick oats, as they can make the balls too soft.
- ½ cup pumpkin puree — Use pure pumpkin, not pumpkin pie filling. It gives moisture, color, and that rich pumpkin flavor.
- ¼ cup natural peanut butter — Acts as a binder and adds nutty richness. Almond or cashew butter also works.
- ¼ cup pure maple syrup — Naturally sweetens the mixture and blends smoothly with pumpkin and spices.
- 1 teaspoon vanilla extract — Adds depth and enhances all the other flavors.
- 1 tablespoon pumpkin pie spice — The star of the show! This blend of cinnamon, nutmeg, and cloves brings all the warm fall vibes.
- Pinch of salt — Balances out the sweetness and brightens the overall flavor.
- ½ cup mini chocolate chips — Adds texture and a little indulgence. You can also use dark chocolate chunks or skip them for a lighter option.
Note: This recipe makes around 20–24 small balls, perfect for sharing or keeping as a healthy snack throughout the week.
Variations
One of the best things about this recipe is how adaptable it is!
- Nut-Free Version: Swap peanut butter for sunflower seed butter or tahini for a completely nut-free version.
- Dairy-Free Option: Use vegan chocolate chips or leave them out entirely.
- Sugar-Free Twist: Replace maple syrup with sugar-free maple syrup or a few drops of liquid stevia.
- Extra Crunch: Stir in chopped pecans, walnuts, or pumpkin seeds for added crunch.
- Flavor Boost: Add shredded coconut or a touch of extra cinnamon for a tropical or extra-cozy flavor— and for a bakery-style twist, try making Peach Pie Cruffins Recipe, another fun fall favorite.
Cooking Time
This recipe is super quick — here’s a breakdown:
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
Equipment You Need
You don’t need much to make these pumpkin balls — just a few kitchen basics:
- Food processor: Helps combine the oats and pumpkin into a smooth, dough-like texture.
- Mixing bowl: For stirring in the chocolate chips and mixing everything evenly.
- Rubber spatula or spoon: Makes scraping down the bowl easier.
- Baking sheet or plate lined with parchment paper: Perfect for placing the rolled balls before chilling.
How to Make No Bake Pumpkin Balls
Combine the main mixture
In a food processor, add rolled oats, pumpkin puree, peanut butter, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Blend until everything is well combined and slightly sticky. The mixture should look like thick cookie dough but not overly wet.
Add the chocolate chips
Transfer the mixture to a large bowl and fold in the mini chocolate chips. Mix gently so the chips are evenly distributed without melting. If the dough feels too sticky, add a tablespoon of oats and stir again until it firms up.
Form the balls & chill
Scoop about one tablespoon of mixture and roll it between your palms to form small balls. Place them on a parchment-lined tray. Chill in the refrigerator for at least 20–30 minutes to firm up, or enjoy immediately if you prefer a softer texture.
Additional Tips for Making This Recipe Better
After making these several times, I’ve learned a few tricks that make them even more delicious:
- I found that refrigerating the mixture for about 10 minutes before rolling makes the texture easier to work with.
- I like to toast the oats lightly before blending—they add a slightly nutty flavor that’s amazing.
- If you want a smoother texture, pulse the oats longer in the food processor before mixing the wet ingredients.
- I prefer using natural peanut butter without added sugar; it makes the overall flavor less sweet and more balanced.
- Store them in an airtight container right away—especially if you live somewhere warm—to keep them from softening too much.
How to Serve No Bake Pumpkin Balls
These pumpkin balls are super versatile and look adorable when served right. You can:
- Arrange them on a plate with a dusting of pumpkin pie spice or cocoa powder on top.
- Drizzle with melted dark chocolate or nut butter for extra flavor.
- Serve them alongside a warm latte, chai, or spiced tea for the perfect fall snack moment.
- Pop them into mini cupcake liners for parties—they look neat and festive!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (2 pumpkin balls):
- Calories: 198 kcal
- Protein: 4 g
- Carbohydrates: 25 g
- Fat: 9 g
These are packed with plant-based protein, complex carbs, and healthy fats—making them a satisfying and energy-boosting snack.
Make Ahead and Storage
Storage
Store your pumpkin balls in an airtight container in the refrigerator. They’ll stay fresh for up to 7 days. I love keeping them chilled—they taste even better cold!
Freezing
These freeze beautifully. Simply place them in a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge for a few hours or let them sit at room temperature for 10–15 minutes.
Restoring
If they get too soft after being at room temperature, just pop them back in the fridge for a few minutes—they’ll firm right up again.
Why You’ll Love This Recipe
Here’s why these No Bake Pumpkin Balls are worth making on repeat:
- Quick and easy: No oven, no fancy steps—just blend, roll, and chill!
- Healthy indulgence: Naturally sweetened and filled with wholesome ingredients, they’re a guilt-free way to satisfy a sweet tooth.
- Diet-friendly: Vegan, dairy-free, and easily customizable for gluten-free or nut-free diets.
- Perfect fall flavor: Every bite tastes like pumpkin pie meets an energy bite—warm, spiced, and cozy.
- Great for meal prep: They keep well in the fridge or freezer, so you can make them ahead for the week.
These No Bake Pumpkin Balls are a total game changer if you love pumpkin but hate long baking sessions. They’re quick, healthy, and taste like fall in every bite. I promise once you make them, they’ll become a seasonal favorite in your kitchen just like they did in mine.
No Bake Pumpkin Balls Recipe
Ingredients
Method
- In a food processor, add rolled oats, pumpkin puree, peanut butter, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Blend until everything is well combined and slightly sticky. The mixture should look like thick cookie dough but not overly wet.
- Transfer the mixture to a large bowl and fold in the mini chocolate chips. Mix gently so the chips are evenly distributed without melting. If the dough feels too sticky, add a tablespoon of oats and stir again until it firms up.
- Scoop about one tablespoon of mixture and roll it between your palms to form small balls. Place them on a parchment-lined tray. Chill in the refrigerator for at least 20–30 minutes to firm up, or enjoy immediately if you prefer a softer texture.
Notes
- I found that refrigerating the mixture for about 10 minutes before rolling makes the texture easier to work with.
- I like to toast the oats lightly before blending—they add a slightly nutty flavor that’s amazing.
- If you want a smoother texture, pulse the oats longer in the food processor before mixing the wet ingredients.
- I prefer using natural peanut butter without added sugar; it makes the overall flavor less sweet and more balanced.
- Store them in an airtight container right away—especially if you live somewhere warm—to keep them from softening too much.