Description
These No-Bake Pumpkin Balls are a healthy and delicious fall treat made with pumpkin puree, oats, and nut butter. Easy to prepare and customizable with your favorite mix-ins, they make a perfect snack or dessert. Enjoy them chilled or at room temperature!
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup rolled oats
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/4 cup shredded coconut (optional)
- 1/4 cup chopped nuts (optional)
Instructions
- In a large mixing bowl, combine the pumpkin puree and almond butter. Mix until well blended and smooth.
- Add the honey (or maple syrup) and vanilla extract to the mixture. Stir until fully incorporated.
- In a separate bowl, combine the rolled oats, pumpkin pie spice, cinnamon, and salt. Mix these dry ingredients together.
- Gradually add the dry mixture to the wet mixture, stirring continuously until fully incorporated. The mixture should be thick and sticky.
- If using chocolate chips, shredded coconut, or chopped nuts, fold them into the mixture.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to firm up the mixture.
- Prepare a baking sheet or plate by lining it with parchment paper.
- After chilling, scoop out about 1 tablespoon of the mixture and roll it into a ball (about 1 inch in diameter).
- Place the formed ball onto the prepared baking sheet. Repeat until all the mixture is rolled into balls (approximately 20-25).
- Optionally, roll the pumpkin balls in additional shredded coconut, crushed nuts, or cocoa powder for added flavor.
- Return the formed and coated pumpkin balls to the refrigerator for an additional 30 minutes to set.
- Serve immediately or store in an airtight container in the refrigerator for up to one week. They can also be presented on a platter for gatherings.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Die Kürbisbällchen können in einer luftdichten Verpackung bis zu einer Woche im Kühlschrank aufbewahrt werden.
- Für eine längere Lagerung die Kürbisbällchen in einer einzelnen Schicht auf einem Backblech einfrieren, bis sie fest sind, und dann in einen gefriergeeigneten Beutel oder Behälter für bis zu drei Monate umfüllen.
- Fügen Sie einen Esslöffel Kakaopulver für schokoladige Kürbisbällchen hinzu.
- Ersetzen Sie Mandelbutter durch andere Nussbutter für unterschiedliche Geschmäcker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes