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 are the perfect treat or dessert any time of the day.
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Every year as soon as I see canned pumpkin in the supermarket, I stock up so I can make my favorite seasonal recipes like pumpkin hummus, pumpkin chili, and pumpkin marinara pasta.
But of course fall wouldn't be complete without some sweet pumpkin spice treats like these No Bake Pumpkin Balls. Also known as energy balls or energy bites, they are made with whole-food plant-based ingredients.
Even if you're like me and are challenged in the dessert making department, you can successfully make this delicious recipe.
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Why you'll love this recipe
- It's easy to make in 15 minutes with only 8 ingredients.
- It's a healthier treat when you're craving something sweet.
- It's a delicious way to enjoy pumpkin spice season without turning on the oven.
Ingredients
Rolled oats: For this recipe, it's best to choose rolled oats, also called old-fashioned oats. You can use quick oats, also called instant oats, with similar results. I do not recommend steel-cut oats for making these pumpkin balls.
Vegan mini chocolate chips: I recommend Enjoy Life brand mini-chocolate chips which are vegan, allergy-friendly, and taste delicious, even straight from the bag.
Variations
Pumpkin Balls can be customized to suit your tastes. Try some of these variations to create your own version.
- Use almond butter, cashew butter, or sun butter in place of the peanut butter.
- Add additional pure maple syrup if you prefer a sweeter taste. Or use date syrup, agave nectar, or brown rice syrup in its place.
- If you're not a fan of chocolate chips, stir in raisins, dried cranberries, pumpkin seeds (pepitas), sunflower seeds, or shredded coconut instead.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Place the oats, pumpkin puree, peanut butter, maple syrup, vanilla extract, pumpkin pie spice, and salt in the bowl of a food processor.
- Process until a cookie-dough-like mixture has formed, scrapping down the sides of the bowl, as necessary. 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 them for a few minutes to firm them up.
Serving suggestions
Enjoy these treats for dessert or as a snack any time of the day. They are delicious on their own or with your favorite beverage like coffee or tea with dairy-free pumpkin spice creamer or an oat milk matcha latte.
Storing and freezing
Pumpkin Balls can be stored in an airtight container in the refrigerator for up to a week.
Or they can be frozen for up to 3 months. Defrost them in the refrigerator overnight, then enjoy them cold or at room temperature.
Recipe FAQs
Canned pumpkin and pumpkin puree are the same thing. When purchasing it, make sure the ingredients list 100% pumpkin and nothing else. This is not to be confused with canned pumpkin pie mix/filling which also contains sugar and spices.
Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
You can purchase pumpkin pie spice at most supermarkets or online. If it's unavailable, you can make it yourself by combining 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1½ teaspoons ground allspice, and 1½ teaspoons ground cloves.
More vegan dessert recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
No Bake Pumpkin Balls
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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.
- 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.
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
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.