No Bake Pumpkin Balls

No Bake Pumpkin Balls are a quick, healthy treat I love making during the fall season—or anytime I’m craving something cozy and sweet without turning on the oven. These bite-sized snacks are full of warm spices, real pumpkin, and wholesome ingredients, making them perfect for meal prep, dessert, or a midday pick-me-up.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flexible, and doesn’t require any baking. That means I can whip it up in just minutes, and they’re ready to eat after a short chill in the fridge. These pumpkin balls are naturally sweetened and made with simple pantry staples, which makes them a great guilt-free treat I can enjoy anytime. Plus, they’re easy to customize and perfect for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée (not pumpkin pie filling)

• Rolled oats

• Nut butter (I like using almond or peanut butter)

• Maple syrup or honey

• Pumpkin pie spice

• Vanilla extract

• Mini chocolate chips or chopped nuts (optional)

• A pinch of salt

Directions

1. I combine the pumpkin purée, nut butter, maple syrup, and vanilla extract in a large bowl and mix until smooth.

2. Then I stir in the oats, pumpkin pie spice, and salt until everything is fully combined.

3. If I’m adding chocolate chips or chopped nuts, I fold those in last.

4. I place the mixture in the fridge for about 20 to 30 minutes so it firms up a bit.

5. Once chilled, I use a small cookie scoop or spoon to roll the mixture into bite-sized balls.

6. I store them in the fridge or freezer, depending on how long I plan to keep them.

Servings and timing

This recipe yields about 12 to 15 pumpkin balls, depending on how big I make them. It takes roughly 10 minutes to prep and another 20 to 30 minutes to chill, so they’re ready in under 45 minutes with no oven needed.

Variations

Sometimes I add shredded coconut or ground flaxseed for extra texture and nutrition. I’ve also used different nut butters like cashew or sunflower seed butter to switch things up. For a protein-packed version, I mix in a scoop of vanilla or unflavored protein powder. And when I want them a little sweeter, I sprinkle in a few extra chocolate chips or drizzle the finished balls with melted dark chocolate.

Storage/Reheating

I store these pumpkin balls in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag—they keep well for up to 2 months. I don’t reheat them since they’re meant to be eaten chilled or at room temperature.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used fresh pumpkin purée as long as it’s well-drained and smooth. Just make sure it’s not too watery or the mixture won’t hold together well.

Are these pumpkin balls gluten-free?

If I use certified gluten-free oats, then yes—they’re completely gluten-free and perfect for anyone with gluten sensitivities.

Can I make these vegan?

Yes, by using maple syrup and dairy-free chocolate chips, this recipe stays 100% vegan.

How do I keep the mixture from being too sticky?

If the mix is too sticky to roll, I chill it a bit longer or add a few extra oats to help firm it up.

What’s the best way to serve them?

I like serving them straight from the fridge as a grab-and-go snack, or placing them on a dessert tray with other no-bake treats during the holidays.

Conclusion

No Bake Pumpkin Balls are a delicious way for me to enjoy the flavors of fall without any fuss. With simple ingredients, endless variations, and a short prep time, they’re one of my favorite wholesome snacks to have on hand. Whether I’m craving something sweet or need a quick energy boost, these little bites always hit the spot.

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