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Bowl of no bake pumpkin balls with chocolate chips
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4.99 from 114 votes

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 129kcal
Author Yumna Jawad

Ingredients

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

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