- 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