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No Bake Pumpkin Balls coated in white chocolate with caramel drizzle and crushed toppings, one cut open to show the creamy orange center.
Daniel

No Bake Pumpkin Balls

Creamy pumpkin spice energy bites that taste like fall in 15 minutes flat - no oven required.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 20 balls
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Balls
  • 1.5 cups rolled oats old-fashioned or quick
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup creamy almond butter well stirred
  • 0.25 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.25 cup mini dark chocolate chips optional

Equipment

  • Large Mixing Bowl
  • Rubber spatula
  • Cookie Scoop or Tablespoon
  • Baking Sheet
  • Parchment Paper

Method
 

Make the Dough
  1. In a large bowl, stir together the oats, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Add the pumpkin puree, almond butter, maple syrup, and vanilla extract. Use a rubber spatula to fold and press everything together until a thick, uniform dough forms with no dry oat pockets remaining - about 2 minutes of mixing.
  3. If using, fold in the mini chocolate chips until just distributed throughout the dough.
Shape the balls
  1. Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out about 1.5 tablespoons of dough per ball. Roll between your palms to form smooth, compact balls - the dough will be slightly sticky but should hold together. Place on the prepared sheet.
  2. Refrigerate the balls for at least 30 minutes before serving so they firm up and hold their shape. They will keep refrigerated in an airtight container for up to 1 week.

Notes

For the best texture, use thick pumpkin puree - if yours seems watery, blot it with a paper towel first. Swap almond butter for sunflower seed butter to make these nut-free and school-safe. The balls freeze beautifully for up to 3 months; thaw in the refrigerator overnight or grab straight from the freezer for a firmer, colder treat.