Go Back
No Bake Pumpkin Balls Recipe
Ben Carraoli

No Bake Pumpkin Balls Recipe

I recently made a batch of No Bake Pumpkin Balls, 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.
Print Recipe Pin Recipe
Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.