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.
This No Bake Pumpkin Ball recipe uses simple, wholesome ingredients.
- Canned Pumpkin
- Old Fashioned Oats
- Maple Syrup
- Lemon Juice
- Pumpkin Pie Spice
- Cocoa Powder (optional)
See recipe card for quantities.
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.
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.
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.
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.
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.
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.
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.