Ingredients
Method
Prep and blot
- Blot pumpkin puree very dry to remove excess moisture so the bites firm up cleanly. Use paper towels and press until no longer looks wet.
Mix the dough
- Combine old-fashioned rolled oats, blotted dry pumpkin puree, almond butter or peanut butter, maple syrup or honey, ground flaxseed, pumpkin pie spice, cinnamon, vanilla, salt, and mini chocolate chips. Stir until fully mixed and thick throughout.
Chill to roll
- Refrigerate the mixture for 20 minutes until firm enough to roll. It should hold shape when you scoop it.
Shape and coat
- Scoop into tablespoon-sized balls and roll in cinnamon sugar. Press lightly so the coating sticks all around.
- Refrigerate the formed bites until firm. Chill longer if they feel soft when handled.
Store
- Store no-bake pumpkin bites in an airtight container in the fridge up to 1 week. Keep them cold to maintain a firm, scoopable texture.
Notes
Pro tip: blot the pumpkin puree really well—excess moisture is the main reason oat balls stay sticky. Store in an airtight container in the refrigerator for up to 1 week; freezing is not recommended because the texture can turn softer after thawing. For a nut-free option, swap almond butter for peanut butter (or use sunflower seed butter) to keep them cohesive.