Go Back

No Bake Pumpkin Balls

No bake pumpkin balls made with oats, graham crumbs, and pumpkin puree, mixed into a thick dough and chilled until rollable. Roll them in cinnamon powdered sugar or dip in white chocolate for a sweet pumpkin-spice bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Oats and crumb base
  • 1 cup old-fashioned rolled oats
  • 0.75 cup graham cracker crumbs
  • 0.5 cup pumpkin puree (blotted dry)
  • 0.33 cup almond butter or peanut butter
  • 3 tbsp maple syrup or honey
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 0.5 cup mini chocolate chips or white chocolate chips
Rolling or coating
  • 0.25 cup powdered sugar
  • 1 tsp cinnamon for rolling

Method
 

Prep and mix
  1. Blot pumpkin very dry with paper towels until most surface moisture is removed (visual cue: puree looks less glossy).
  2. Combine old-fashioned rolled oats, graham cracker crumbs, blotted pumpkin puree, almond butter or peanut butter, maple syrup or honey, pumpkin pie spice, cinnamon, and vanilla, and mix until the mixture holds together (visual cue: a thick, sticky dough).
  3. Fold in mini chocolate chips or white chocolate chips until evenly distributed (visual cue: small chocolate specks throughout).
Chill, roll, and finish
  1. Refrigerate 20 minutes until firm enough to roll (visual cue: dough feels set and holds shape).
  2. Scoop the mixture into 1-inch balls and roll them in cinnamon powdered sugar (visual cue: coated balls look speckled and dry on the outside).
  3. Refrigerate until firm (about 10–30 minutes) before serving (visual cue: balls feel solid when pressed lightly).

Notes

Pro tip: blotting the pumpkin very dry is what prevents the dough from turning too loose, so your balls roll cleanly. Store covered in the refrigerator up to 5 days; freeze yes—freeze on a tray, then transfer to a container, up to 2 months. For a dairy-free swap, use dairy-free white chocolate chips or choose dark mini chocolate chips instead.