Description

These No Bake Pumpkin Balls are a quick and easy fall-inspired snack that combines the warm flavors of pumpkin pie spice with wholesome ingredients like oats, almond flour, and pumpkin puree. Sweetened naturally with maple syrup and enriched with peanut butter, these bite-sized treats are perfect for a healthy dessert or on-the-go snack with optional mix-ins such as nuts and mini chocolate chips for extra texture and flavor.

Ingredients

Scale

Base Ingredients

1 cup pumpkin puree
1 cup rolled oats
1/2 cup almond flour

Wet Ingredients

1/4 cup peanut butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract

Spices & Seasonings

1 teaspoon pumpkin pie spice
A pinch of salt

Optional Mix-Ins

1/2 cup chopped nuts (optional)
1/4 cup mini chocolate chips (optional)

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Instructions

Combine Dry Ingredients: In a large mixing bowl, combine the pumpkin puree, rolled oats, and almond flour. Mix well until all the dry ingredients are fully incorporated.
Add Wet Ingredients: Add the peanut butter, maple syrup, and vanilla extract to the mixture. Stir until the mixture is smooth and all ingredients are evenly distributed.
Season the Mixture: Sprinkle in the pumpkin pie spice and a pinch of salt. Stir to combine thoroughly.
Incorporate Optional Add-Ins: If using, fold in the chopped nuts and mini chocolate chips until they are evenly spread throughout the mixture.
Chill the Mixture: Place the bowl in the refrigerator for about 30 minutes to firm up the mixture, making it easier to handle.
Form the Balls: Once the mixture is firm, scoop out small portions and roll them into balls about 1 inch in diameter with your hands.
Prepare for Serving: Place the formed balls on a baking sheet lined with parchment paper to prevent sticking.
Final Refrigeration: Refrigerate the balls for at least 1 hour before serving to allow them to fully set and firm up.
Enjoy: Serve your no-bake pumpkin balls as a nutritious and delicious snack or dessert anytime.

Notes

For a nut-free version, omit the almond flour and nuts and replace with oat flour or sunflower seed flour.
You can substitute peanut butter with any other nut or seed butter like almond or sunflower seed butter.
Maple syrup provides natural sweetness; honey can be used as an alternative if not strictly vegan.
Store the pumpkin balls covered in the refrigerator for up to 5 days or freeze for longer storage.
Add shredded coconut or dried cranberries as additional mix-ins for variation.