Step aside, pumpkin spice lattes. These no bake pumpkin balls are where it’s at.
Made with a handful of pantry staples, creamy pumpkin puree, and warming spices, these pumpkin balls are a delicious way to snack healthy all autumn long – and bonus, they can be made in under fifteen minutes.
No-Bake Pumpkin Balls Ingredients
The base of these pumpkin balls is made of raisins, almond meal, and pecans. Raisins provide ample fiber as well as B vitamins, iron, and potassium. They are also naturally sweet, which means this recipe requires no additional sweetener.
Almond meal, which is different from almond flour, is made from ground whole almonds. Almond meal has a thicker texture then almond flour and is made from almonds with their skins left on, not blanched in the case of almond flour. The meal also has a grittier texture, which is ideal for these no bake balls.
Like almonds, almond meal is a good source of healthy fats, vitamin E, and a variety of other vitamins, minerals, and antioxidants. Many of these beneficial nutrients are also found in pecans, too. Pecans give these no bake pumpkin balls a hearty and nutty flavor, while also adding texture to the balls.
Real deal pumpkin puree gives these balls a delicious flavor. Make your own pumpkin puree from sugar pie pumpkins, or purchase an organic BPA-free can instead.
Cinnamon, nutmeg, and ginger naturally add warmth and depth to these no bake pumpkin balls, as well as a variety of antioxidants. Sprinkle liberally and add more spices to taste, if you’d like.
Toss all the ingredients in a food processor and make seasonal pumpkin treats in no time at all. They’re delicious as an on-the-go snack and are fun to throw in lunchboxes, too. Enjoy!
No Bake Pumpkin Balls
- 1 cup raisins
- ½ cup warm water
- 1 cup almond meal, plus more to roll balls in
- ½ cup pecans
- 1 tablespoon pumpkin puree
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- Place raisins and warm water in a small bowl and soak for ten minutes.
- Drain raisins and add to a food processor along with the remainder of the ingredients.
- Pulse until mixture is sticky and combined, about 20 seconds.
- Scoop a tablespoon of mixture into wet hands and roll into balls. Roll around in almond meal to coat, if desired.
- Place pumpkin pie balls on a cookie sheet lined with parchment paper. Repeat with the remainder of the batter.
- Place pumpkin pie balls in the refrigerator to set, about 20 minutes.
- Store pumpkin pie balls in an airtight container in the refrigerator where they’ll keep for a week. Enjoy!
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Photos by Kate Gavlick