These no-bake pecan pumpkin pie balls are easy to make in minutes with just a few basic ingredients for a yummy, healthy pumpkin treat!

Bowl full of energy balls. Some are coated in cinnamon or coconut.


  • dietary needs: vegan, gluten-free, refined sugar-free, oil-free
  • quick and easy: you’ll need 6 ingredients and about 10 minutes
  • healthier snacking: made from wholesome ingredients, these tasty bites make a great snack for kids and adults alike!

Ingredient Notes

Pecans, dates, pumpkin, pumpkin pie spice and oats in containers. Labelled with text overlay.

Ingredient Notes

  • pecans – use plain, raw pecans with no added oil or salt
  • oats – quick oats or rolled oats both work
  • dates – any variety works as long as they’re soft and moist, I like medjool or sayer dates
  • pumpkin puree – use plain canned or homemade pumpkin puree
  • pumpkin pie spice – this gives that pumpkin pie flavour, if you can’t find pumpkin pie spice I’ve listed the spices you’ll need to make your own in the recipe card below
  • maple syrup – adds a little touch of maple sweetness, can be subbed with honey (not vegan) or agave syrup

Complete list of ingredients and amounts is located in the recipe card below.

Step by Step Instructions

Step 1. Add the pecans and oats to your food processor and process into a coarse, grainy flour.

Pecans and oats in a food processor. Bowls of pumpkin and dates beside it.
Blended up pecans and oats in a food processor. Bowls of dates and pumpkin beside it.

Step 2. Add the rest of the ingredients and blend into a thick, sticky dough you can easily press between your fingers.

Quick Tip: If the dough isn’t coming together, which may occur if your dates were too dry, add 1 tsp of warm water and process again. That should do the trick. If not, repeat 1-2 times.

Thick dough blended up in a food processor container.

Step 3. Use your hands to roll the dough into about 22 balls.

Two hands rolling dough into energy balls. Plate of balls underneath the hands.

Roll the balls in a cinnamon coconut sugar mixture or coconut for an extra treat!

Hand rolling an energy ball in coconut sugar on a small plate. Plate of balls beside it.


  • Dates: It’s important to use soft, moist dates so the balls stick together. If your dates are overly dry, soak them (pitted) in hot water for 15 minutes then drain well before using in recipe. Most dates should be fine to use without soaking them though.
  • Nuts: The pecans can be mixed and matched with walnuts.
  • Optional: Try adding 1/3 cup dairy-free chocolate chips or chopped dark chocolate for extra yum.

How to Store

  • Fridge: In an airtight container for up to 1 weeks.
  • Freezer: In an airtight container or freezer-safe bag for up to 2 months.
  • Room Temperature: If you’re taking them to-go, they’re okay out of the fridge for a day or two. Keep cool for best results.
Stack of energy balls coated in coconut or cinnamon sugar on a plate.

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Bowl full of energy balls. Some are coated in cinnamon or coconut.

No-Bake Pecan Pumpkin Pie Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 20
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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These no-bake pumpkin pecan balls take minutes to make with just a few simple, wholesome ingredients. They’re healthy enough for breakfast or snacking but decadent enough for dessert. Roll in cinnamon sugar for an extra treat!



  1. Add the oats and pecans to a food processor or blender and mix until broken down into a grainy flour.
  2. Add the rest of the ingredients and mix until it forms a thick, sticky dough. It should come together in one big ball and you should easily be able to press the dough between your fingers. If it’s crumbly, add 1-2 tsp warm water and process again. 
  3. Use your hands to roll the dough into about 22 balls.
  4. Option to roll the finished balls in coconut or a mixture of sugar and cinnamon.


Coating Ideas: Mix together coconut sugar (or any granulated sweetener) with a pinch of cinnamon or use shredded coconut. Roll finished balls to coat.

Storing: In an airtight container for up to 1 week in the fridge or 2 months in the freezer. Okay at room temperature for a day or two if taking to-go, they’ll just start to get a bit soft. Keep cool if possible.

Pumpkin Pie Spice: If you can’t find pumpkin pie spice, use 2 tsp cinnamon and 1/2 tsp each nutmeg, ginger and allspice.

Optional: Try adding 1/3 cup dairy-free chocolate chips or chopped dark chocolate for an extra treat!

Originally published on February 17, 2015. Updated with new photos and text on October 1, 2020.