No-Bake Pumpkin Balls

5 from 13 votes

These No Bake Pumpkin Balls are vegan, gluten-free and easy to make! They have a cake-like texture and are such a healthy fall treat to try!

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No Bake Pumpkin Balls are a great way to welcome fall and all things pumpkin! These pumpkin spice balls are made with pure, simple, superfood ingredients that are actually good for you, so it makes for a great mid-day snack or even dessert! This recipe is also a great way to use up ½ a cup of canned pumpkin you may have leftover from another recipe like Pumpkin Chocolate Chip Bread or Pumpkin Bars!

Bowl of no bake pumpkin balls with chocolate chips

ingredients & substitutions

  • Oat flour: To keep these pumpkin balls gluten-free, use oat flour. You can also add your oats to a blender to grind them down and use those.
  • Oats: Rolled oats are best to use in this recipe as they create a nice chewy texture. You can use quick oats in a pinch, but steel cut oats should be avoided.
  • Seasonings: Pumpkin pie spice and salt. If you don’t have pumpkin pie spice, you can use cinnamon, ginger and nutmeg.
  • Pumpkin puree: Use a pure pumpkin puree rather than a pumpkin pie filling, as this includes added sugars and spices.
  • Peanut butter: Creamy peanut butter helps to bind the dry ingredients together as well as adding a delicious nutty taste.
  • Maple syrup: To naturally sweeten these snack balls. If not vegan, you can use honey.
  • Chocolate chips: Pumpkin and chocolate works so great together. You can use any type of mini chocolate chips to suit your tastes.
Ingredients to make the recipe

RECIPE TUTORIAL VIDEO

How to make pumpkin balls

  1. Measure the pumpkin puree, peanut butter, maple syrup and vanilla extract and place in a large bowl.
  2. Mix well until full combined and the peanut butter is dissolved.
  3. Add the dry ingredients on top of the wet ingredients.
  4. Mix well until a firm texture is formed. Add the mini chocolate chips if you’d like.
  5. Using a spring-loaded cookie scoop or your hands to form the batter into small bite sized balls.
  6. Roll them with your hands for a smooth and even texture.
6 image collage to show how to mix the ingredients together, then roll them up into balls

Tips for making pumpkin balls

  1. Heat the peanut butter to make it easier to stir. If you’re using very stiff peanut butter without a lot of oil, it may help to heat it up so it’s more liquid in form for mixing in.
  2. Adjust the sweetness to your taste. Since the recipe is no-bake, you can add some cane sugar to enhance the sweetness.
  3. Test a small amount before rolling the rest. Make sure a small amount feels like dough – not too sticky and not too dry. That will make them easier to roll. If it’s too sticky, add more oat flour. If it is too dry, add more pumpkin puree or maple syrup.
  4. Roll in toppings. You can use walnuts, coconut and cacao nibs or any other toppings you prefer. Just make sure to chop them finely to make it easier to roll the pumpkin balls in the topping and adhere to them.

Frequently Asked Questions

How long do they keep?

Once made, keep the pumpkin balls in the fridge in an airtight container with the layers separated with parchment. They will keep well for up to a week and make for a great pre or post workout snack.

Can you freeze them?

Yes, these will freeze well and keep for up to 3 months. Freeze them solid on a baking sheet then transfer to a freezer bag. Thaw them in the fridge or at room temperature to enjoy.

What else can you add to pumpkin balls?

These are pretty delicious as they are, but you could ass in some dried fruits, cranberries would work great. You can also roll them in different toppings like coconut flakes or chopped nuts, or even dip them in chocolate for a real treat!

Hand holding one of the pumpkin balls with bite taken out of it

The great thing about this pumpkin ball recipe is all the ingredients are gluten free, so it feels light but energizing. It’s also paleo-friendly and vegan so it’s an all around healthy snack that will make you feel good!

For more pumpkin recipes:

If you try this healthy-ish feel good No Bake Pumpkin Balls  recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This No Bake Pumpkin Balls recipe was originally published on October 13, 2017. The recipe has been slightly modified to make it easier and the post now includes updated step-by-step photos.

No Bake Pumpkin Balls

These No Bake Pumpkin Balls are vegan, gluten-free and easy to make! They have a cake-like texture and are such a healthy fall treat to try!
5 from 13 votes
Servings 12 servings
Course Dessert
Calories 129
Prep Time 15 mins
Total Time 15 mins

Ingredients
  

  • 1 ¾ cup oat flour or ground oats
  • ¼ cup rolled oats
  • 1 tablespoon pumpkin pie spice
  • teaspoon salt
  • ½ cup pumpkin puree
  • ¼ cup creamy peanut butter warmed if needed
  • ¼ cup maple syrup
  • ½ cup mini chocolate chips

Instructions

  • In a small mixing bowl, whisk together the oats, almond flour, pumpkin pie spice, and salt.
  • In another large bowl, combine the pumpkin puree, peanut butter, maple syrup and vanilla extract. Add the dry ingredients on top of the wet ingredients and mix well until a firm texture is formed. Fold in the mini chocolate chips, if using.
  • Using a spring-loaded cookie scoop or your hands to form the batter into small bite sized balls. Makes about 12-15. Enjoy immediately or refrigerate for 10 minutes to firm up.

Notes

Storage: Store the pumpkin balls in the fridge in an airtight container with the layers separated with parchment for up to 7 days.
Freezing Instructions: Freeze them solid on a baking sheet then transfer to a freezer bag for up to 3 months. Thaw them in the fridge or at room temperature to enjoy.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • For paleo option, substitute the rolled oats and oat flour with ¾ cup coconut flour
  • The cane sugar can be eliminated, especially if you are using pumpkin pie puree which is usually already sweetened

Nutrition

Calories: 129kcal, Carbohydrates: 23g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 85mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1589IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Bowl of no bake pumpkin balls with chocolate chips

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Comments

  1. I made these tonight and liked both of the ones I tried – rolled in cacao nibs and rolled in walnuts. I like that they’re satisfying, flavorful, and a little sweet but not too much. I will make these again.

  2. Hi Yumna!!!!!! Just for your opinion do you like to use almond butter or peanut just curious which one I should use thank you so much 😀😀😀

  3. I seen you make this on your Snapchat and I can’t lie I’ve been thinking about them every since!! Making them tomorrow. Thanks for the inspiration

  4. Can you use honey instead of the maple syrup? And if I still wanted to use the oats could I use 3/4 cup of coconut flour like you said, but still use the oats? Would that be a correct measurement? Just trying to use what I have….

    I’m sure I would love the original recipe though!! Love your recipes and style!!

    1. Hi there, yes you can definitely use honey instead of maple syrup. Also, you can use coconut flour instead of oat flour, but just remember that coconut flour is extremely absorbent so you can’t substitute it 1:1. If you’re substituting the entire oats and oat flour, I would try with just 1/2 a cup or maybe at most 3/4 a cup of coconut flour. See how that goes and add 1 tablespoon at a time until you get the right consistency. The cool thing is, they’re no-bake so you can taste and adjust 🙂 Good luck and thank you so much!