No Bake Pumpkin Balls

4.99 from 114 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!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 129kcal

Author Yumna Jawad

Equipment

Ingredients

1 ¾ cup oat flour or ground oats
¼ cup rolled oats
1 tablespoon pumpkin pie spice
⅛ teaspoon salt
½ cup pumpkin puree
¼ cup creamy peanut butter warmed if needed
¼ cup maple syrup
½ cup mini chocolate chips
1 teaspoon vanilla extract optional

Instructions

In a small mixing bowl, whisk together the oats, oat flour, pumpkin pie spice, and salt.
In another large bowl, combine the pumpkin puree, peanut butter, maple syrup and vanilla extract (if using). 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 3/4 cup coconut flour
The cane sugar can be eliminated, especially if you are using pumpkin pie puree which is usually already sweetened

Nutrition