These No Bake Pumpkin Balls are the perfect way to enjoy pumpkin spice flavor in a healthy and cooler snack bite. They are gluten free, dairy free and vegan but 100% yummy. The texture and flavor resembles that of pumpkin pie.
If you live in an area where fall weather involves heat and humidity, then you might not be ready to dive into all the warm, cozy pumpkin spice recipes. These No Bake Pumpkins Balls are perfect for those of us still sweating in September and who might also be looking for healthy pumpkin spice recipes.
This was inspired by my Pumpkin Spice Smoothie recipe on this site, which also celebrates healthy pumpkin spice flavors in hot weather. In fact, I have quite a few delicious pumpkin recipes that you can find in my Pumpkin Recipe Archive.
Ingredients
This No Bake Pumpkin Ball recipe uses simple, wholesome ingredients.
- Chickpeas
- Canned Pumpkin
- Old Fashioned Oats
- Pecans
- Maple Syrup
- Lemon Juice
- Pumpkin Pie Spice
- Cinnamon
- Salt
- Cocoa Powder (optional)
See recipe card for quantities.
Instructions
This recipe requires either a food processor or a powerful blender.
In the bowl of a food processor, combine all ingredients except the cocoa powder.
Process until chunky-smooth, about 3-4 minutes. Stop and scrape down the sides and bottom of the bowl.
Continue processing until dough is very smooth, another 2-4 minutes.
Using a cookie scooper or a large spoon, scoop out about 2 tablespoon of dough. Place balls on a parchment lined sheet pan.
If you're a chocolate lover, I suggest dusting the pumpkin balls with a little cocoa powder. This step is 100% optional. Put balls in the fridge to chill.
Hint: Use a cookie scoop to easily make these No Bake Pumpkin Balls and spare your hands getting dirty. I do not think you need to roll them with your hands, but you certainly can if you like perfectly round balls.
Substitutions
These No Bake Pumpkin Balls are gluten free, dairy free, and vegan.
Here are some potential substitutions you might be interested in.
- Chickpeas - if you're out of chickpeas, you can use any white bean in this recipe.
- Maple Syrup - honey can be used in placed of maple syrup.
- Old Fashioned Oats - You can use instant oats in place of old fashioned.
- Pecans - substitute in walnuts, almonds or any nut that you love.
- Lemon Juice - this can be omitted if you don't have any. It's a flavor enhancer more than a prominent flavor.
Variations
Here's a few ideas if you need to change this recipe for one reason or another.
- Nut - Free - Omit the nuts altogether if you do not want them in your recipe. If the texture of the dough is too sticky for your preference, add an extra tablespoon of oats.
- Cinnamon Only - if pumpkin spice makes you gag, just leave out that spice and up the cinnamon to 1 teaspoon.
- Cocoa Dusted - To add a little something special to these pumpkin balls, dust them with a little cocoa powder.
If you prefer pumpkin NOT mixed with pumpkin spice mix, then try these Pumpkin Chocolate Muffins for a surprisingly good combo.
Equipment
The most important piece of equipment for this No Bake Pumpkin Ball recipe is a good food processor. I recommend at least an 8 cup size. If you don't have a food processor, a high powered blender should work. Make sure you put your liquids in first, then the pumpkin, and the chickpeas on the top. You will likely have to stop often and scrape down the sides.
Other equipment that is helpful, but not necessary is a 2 tablespoon cookie scoop ( or a 3 tablespoon if you want bigger balls) and shaker for the cocoa powder, if you're using it.
Storage
Store completed balls in an air tight container for up to a week. You can also store the dough in an airtight container and roll at a later date.
Top tip
Take the time to blend the dough very smooth, scraping down the sides as needed. The smoother the dough, the more it will taste like pumpkin pie filling.
Recipe
No Bake Pumpkin Balls
- Total Time: 20 minutes
- Yield: 27 balls 1x
- Diet: Gluten Free
Description
These No Bake Pumpkin Balls are the perfect way to enjoy pumpkin spice flavor in a healthy and cooler snack bite. They are gluten free, dairy free and vegan but 100% yummy. The texture and flavor resembles that of pumpkin pie.
Ingredients
1 can chickpeas, drained and rinsed
¾ cup canned pumpkin
1 cup old-fashioned oats
½ cup pecans (whole or pieces)
¼ cup maple syrup
1 tsp pumpkin pie spice
½ tsp cinnamon
⅛ tsp salt
1 tbsp lemon juice
2 tbsp cocoa powder (optional)
Instructions
- In the bowl of a food processor, combine all ingredients except the cocoa powder. Process until chunky-smooth, about 3-4 minutes. Stop and scrape down the sides and bottom of the bowl.
- Continue processing until dough is very smooth, another 2-4 minutes.
- Using a cookie scooper or a large spoon, scoop out about 2 tablespoon of dough. Roll into a ball with your hands if needed. Place balls on a parchment lined sheet pan. Complete this step for all of the dough.
- If desired, dust finished balls with cocoa powder. You can do this by sprinkling it on top with your fingers or using a fine sieve.
- Place balls into an air tight container and store in the fridge for up to one week.
Notes
- See notes in the above post for substitutions and variations.
- Prep Time: 20
- Category: Healthy Snacks
FAQ
These pumpkin balls do contain protein naturally from the chickpeas, oats, and nuts. It equates to not quite 1.5 grams per ball.
Yes, you absolutely can. I recommend reducing the oats to ¾ cup and adding about ¼ cup (likely 2 scoops) of your favorite protein powder.
Yes they are! This recipe is "plant based" and A-ok for vegans.
