Description

These No Bake Pumpkin Balls are a healthy, delicious, and easy-to-make snack perfect for fall. Combining pumpkin puree, oats, almond flour, and warming spices, they offer a delightful balance of flavors and textures without the need for baking. Naturally sweetened with maple syrup and enriched with peanut butter, these bite-sized treats can be customized with nuts and chocolate chips for added crunch and indulgence.

Ingredients

Scale

Main Ingredients

1 cup pumpkin puree
1 cup rolled oats
1/2 cup almond flour
1/4 cup peanut butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
A pinch of salt

Optional Ingredients

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

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Instructions

Combine base 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 to ensure the spice is evenly distributed.
Add optional mix-ins: If using, fold in the chopped nuts and mini chocolate chips until they’re evenly spread throughout the mixture.
Chill to firm up: Chill the mixture in the refrigerator for about 30 minutes to make it easier to handle and to let the flavors meld.
Form pumpkin balls: Once the mixture is firm, scoop out small portions and roll them into balls about 1 inch in diameter using your hands.
Prepare for serving: Place the formed balls on a baking sheet lined with parchment paper to prevent sticking.
Final chill: Refrigerate the pumpkin balls for at least 1 hour before serving to allow them to firm up fully and develop a pleasant chewy texture.
Enjoy: Serve chilled as a healthy snack or a festive fall dessert treat.

Notes

You can substitute almond flour with oat flour or coconut flour if preferred, adjusting the quantity slightly for consistency.
For a nut-free version, replace peanut butter with sunflower seed butter.
Adjust the amount of maple syrup to increase or decrease sweetness according to taste.
Store the pumpkin balls in an airtight container in the refrigerator for up to one week.
These pumpkin balls can be frozen for up to one month; just thaw them in the fridge before serving.
For an extra flavor twist, sprinkle some sea salt on top before chilling.
Ensure your pumpkin puree is well-drained if very watery to avoid overly sticky mixture.