No bake pumpkin balls are easy to make in 15 minutes with oats, peanut butter, pumpkin puree, pumpkin pie spice, and mini chocolate chips. Sweetened with pure maple syrup instead of refined sugar, they make a quick treat or dessert any time of day.
Every year, the moment I spot canned pumpkin at the supermarket, I stock up so I can make favorite seasonal recipes like savory pumpkin hummus and pumpkin marinara pasta.
But fall wouldn't feel complete without a little sweet pumpkin spice, and these no-bake treats deliver. Also known as energy balls or energy bites, they're made with whole-food, plant-based ingredients. Even if making desserts isn't normally your thing, these pumpkin oat balls are practically foolproof.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
These are super easy to make and they were a big hit. I made a double batch and they didn't last long. Everyone enjoyed them.
- Diana
Ingredients
- Rolled oats: Look for rolled oats, also called old-fashioned oats. Quick oats (instant oats) can be substituted, but I do not recommend using steel-cut oats.
- Vegan mini chocolate chips: I use Enjoy Life brand mini-chocolate chips which are vegan, allergy-friendly, and taste delicious, even straight from the bag.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make pumpkin balls
- Add the oats, pumpkin puree, peanut butter, maple syrup, vanilla extract, pumpkin pie spice, and salt to the bowl of a food processor.
- Process until a cookie-dough-like mixture has formed, scrapping down the sides of the bowl as needed. You should still see pieces of oats.
- Transfer the mixture to a large mixing bowl and fold in the chocolate chips.
- Use your hands or a small cookie scoop to form balls. Place them on a tray or plate lined with parchment paper. Enjoy right away, or refrigerate for a few minutes until firm.
Serving suggestions
I love pairing a few pumpkin balls with a warm beverage like coffee with dairy-free pumpkin spice creamer or an oat milk matcha latte. They're the perfect fall treat.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
No Bake Pumpkin Balls
Equipment
- food processor
Ingredients
- 2 cups rolled oats, (also called old fashioned oats) certified gluten-free, if necessary
- ½ cup pumpkin puree , (NOT pumpkin pie filling)
- ¼ cup natural peanut butter, (or your favorite nut butter)
- ¼ cup pure maple syrup, (plus more, to taste)
- 1 teaspoon vanilla extract
- 1 Tablespoon pumpkin pie spice
- pinch of salt
- ½ cup vegan mini chocolate chips
Instructions
- Place the oats, pumpkin puree, peanut butter, maple syrup, vanilla extract, pumpkin pie spice, and salt in the bowl of a food processor.2 cups rolled oats, ½ cup pumpkin puree , ¼ cup natural peanut butter, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, 1 Tablespoon pumpkin pie spice, pinch of salt
- Process until combined, scraping down the bowl with a spatula, as needed. You'll still see pieces of oats, but the mixture should resemble cookie dough. Taste and add additional maple syrup, if desired.
- Transfer the mixture to a large mixing bowl and fold in the mini chocolate chips.½ cup vegan mini chocolate chips
- Pull off a small piece and roll it in your hands to form a ball. (You can use a small cookie scoop to do this, if you prefer.) Place the ball on a small cookie sheet lined with parchment paper, then repeat with the remaining mixture. Depending on the size you make them, you should have approximately 20 balls.
- Enjoy right away, or place the cookie sheet in the refrigerator to firm up the balls. Transfer to an air-tight container and store in the refrigerator or freezer.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Lauren says
My advice: Double the recipe! These go fast in a home with two kids 😊
Amy Katz says
Haha, love this advice!
Rene says
Delicious! To save time (and dishes), I used 1/4 cup gluten free quick oats and 1 3/4 cup gluten free oat flour and just hand-mixed in a bowl rather than using the food processor. I used raw almond butter, Choc Zero maple syrup, and a few Choc Zero white chocolate chips. These are so yummy, and great for a quick snack or dessert. I will definitely make these repeatedly, as anything pumpkin is a win in my book! Thanks for the great recipe.
Amy Katz says
I'm so happy you enjoyed the pumpkin balls, Rene! What a great idea for skipping the food processor. Thanks so much for sharing!
Diana says
These are super easy to make and they were a big hit. I made a double batch and they didn't last long. Everyone enjoyed them.
Amy Katz says
I'm so happy to hear it, Diana!
Laura says
Super easy and super delicious!!! This is a make again and again recipe.
Thanks for another wonderful recipe!
Amy Katz says
I'm so happy you enjoyed them, Laura!
Memy says
I left out the chocochips and added finely minced date. then I pushed three lines in around each ball in the shape of a pumpkin, topped it with a clove to make mini pumpkins. Great for a travel snack. Thank you so much!
Amy Katz says
What a fun idea, Memy! I'm so happy you are enjoying the pumpkin balls.