No-Bake Pumpkin Pecan Balls
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!
- 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!
- – use plain, raw with no added oil or salt
- oats – quick oats or both work
- dates – any variety works as long as they’re soft and moist, I like medjool or sayer dates
- – use plain canned or homemade
- – this gives that pumpkin pie flavour, if you can’t find I’ve listed the spices you’ll need to make your own in the recipe card below
- – 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 theand oats to your and process into a coarse, grainy flour.
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.
Step 3. Use your hands to roll the dough into about 22 balls.
Roll the balls in amixture or coconut for an extra treat!
- 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 can be mixed and matched with .
- Optional: Try adding 1/3 cup dairy-free or chopped 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.
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- Add the oats and pecans to a food processor or blender and mix until broken down into a grainy flour.
- 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.
- Use your hands to roll the dough into about 22 balls.
- 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!
Keywords: pecan pumpkin balls, no-bake pumpkin balls
Originally published on February 17, 2015. Updated with new photos and text on October 1, 2020.