Unite creamy pumpkin purée and warming spices, and these pumpkin balls are halfway ready! A delicious and healthy snack to enjoy all autumn long, these pumpkin balls are also almost unfathomably quick to prepare. Just 15 minutes, and they're ready to eat, stat.
Ingredients for No-Bake Pumpkin Balls
The base of these pumpkin balls begins with a combo 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 sugar.
Almond meal, like almond flour, is made from ground whole almonds, though almond meal has a thicker texture and retains the dark almond skins in the mix, as opposed to the blanched almonds used for almond flour. Almond meal also has a grittier texture, which is ideal to give these no-bake balls some bite.
Almond meal is a good source of healthy fats, vitamin E, and a variety of other vitamins, minerals, and antioxidants – and many of these beneficial nutrients in almonds are found in pecans, too. Pecans give these no bake pumpkin balls a hearty and nutty flavor, not to mention phenomenal texture.
Real deal pumpkin puree gives these balls an even more 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 (see our recipe for DIY Pumpkin Pie Spice). Add more spices to taste, if you’d like.
Once you've assembled the ingredients for these no-bake pumpkin balls, there's nothing simpler. Just toss in the food processor to blitz, roll into balls, and they're ready to enjoy as an on-the-go snack or a seasonal lunchbox dessert.
- Prep Time
- 1 cup raisins
- ½ cup warm water
- 1 cup almond meal, plus more for rolling
- ½ cup pecans
- 1 tablespoon pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon 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 other ingredients.
- Pulse until mixture is sticky and combined, about 20 seconds.
- Scoop a tablespoon of mixture into wet hands and roll into balls. Roll 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!