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!
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 12 servings
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.
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
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
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