These No-Bake Pumpkin Bites taste like little spoonfuls of pumpkin pie rolled into snackable bliss. They mix up fast, set in the fridge, and disappear even faster. Keep a batch on hand for afternoon pick-me-ups, lunchboxes, or an effortless fall dessert.
Why You’ll Love This No-Bake Pumpkin Bites
- Fast and fuss-free with pantry staples
- Perfectly spiced, creamy, and not too sweet
- Kid-friendly, great for meal prep and lunchboxes
- Easily made gluten-free, dairy-free, and vegan
- No oven, no problem
No-Bake Pumpkin Bites Ingredients & Substitutions
Yield: 18 to 22 bites depending on size. Prep: 15 minutes. Chill: 20 minutes.
- 3/4 cup pumpkin puree, not pumpkin pie filling. If your puree is watery, blot with a paper towel to remove excess moisture.
- 1/2 cup creamy nut or seed butter. Almond, peanut, cashew, or sunflower seed butter all work. Choose a smooth, stirrable variety.
- 1/4 cup pure maple syrup. Honey works if not vegan. For lower sugar, use 2 tbsp maple plus a few drops liquid stevia to taste.
- 1 1/2 cups oat flour. Make your own by pulsing rolled oats in a blender until fine. For grain-free, use 1 1/2 cups fine almond flour and add 1 to 3 tbsp coconut flour as needed to firm.
- 2 to 3 tsp pumpkin pie spice. Or use 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of clove.
- 1 tsp vanilla extract.
- 1/4 tsp fine sea salt.
- Optional mix-ins: 1/3 cup mini chocolate chips or finely chopped pecans.
- For coating: 1/4 cup finely crushed graham crackers, or a 2 tbsp sugar plus 1/2 tsp cinnamon mixture, shredded coconut, or melted dark chocolate for dipping.
Tested note from my kitchen: I make these with both oat flour and almond flour. Oat flour gives a tender, cakey bite. Almond flour tastes richer but may need a spoon or two of coconut flour to set.
Step-by-Step Instructions to Make No-Bake Pumpkin Bites
Step 1: Mix the pumpkin base
In a medium bowl, whisk pumpkin puree, nut or seed butter, maple syrup, vanilla, pumpkin pie spice, and salt until smooth and glossy.
Step 2: Add the dry ingredients
Stir in the oat flour until a soft dough forms. If using chocolate chips or nuts, fold them in now.
Step 3: Adjust the texture
If the mixture feels sticky, add 1 to 3 tbsp more oat flour until it holds a soft ball. If it feels dry or crumbly, add 1 to 2 tsp maple or a splash of milk.
Step 4: Chill to firm
Cover and refrigerate for 15 to 20 minutes. This makes rolling clean and easy.
Step 5: Roll the bites
Use a small cookie scoop or tablespoon to portion. Roll between your palms into smooth 1 inch balls.
Step 6: Coat or dip
Roll in crushed grahams, cinnamon sugar, or coconut. For chocolate coated, dip or drizzle with melted dark chocolate and set on parchment.
Step 7: Set and store
Refrigerate 10 minutes to set. Keep chilled until serving.
Tips for Success
- Blot watery pumpkin to avoid sticky dough.
- Chill the dough before rolling for neat, round bites.
- Lightly dampen hands if sticking, or dust palms with oat flour.
- Taste and adjust spice. Pumpkin brands vary, so spice level is personal.
- For extra protein, add 1 scoop vanilla protein powder and a splash more maple or milk to balance.
Variations of No-Bake Pumpkin Bites
- Chocolate Pumpkin Truffles: Dip in melted dark chocolate and sprinkle flaky salt.
- Pumpkin Cheesecake Bites: Add 2 oz softened cream cheese to the wet ingredients, then chill well before rolling.
- Nut-Free School Safe: Use sunflower seed butter and certified gluten-free oats.
- Ginger Snap Crunch: Roll in finely crushed gingersnaps for a spicy finish.
- Chai Spice Swap: Use chai spice instead of pumpkin pie spice.
Serving Suggestions: What to Pair with No-Bake Pumpkin Bites
- Hot coffee, chai latte, or cinnamon tea
- Yogurt parfaits with granola and a drizzle of maple
- After-dinner sweet platter with apples, pears, and nuts
- Lunchbox energy add-on for busy days
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container up to 1 week.
- Freezer: Freeze on a sheet pan, then transfer to a bag for up to 2 months. Thaw at room temp 10 to 15 minutes.
- No reheating needed. Enjoy chilled or slightly cool.
Memories Made Around the Table
Every fall my kids ask to roll these bites, and someone always sneaks one before the chocolate sets. They taste like the first cozy sweater day of the season.
FAQs
Can I use canned pumpkin pie filling
No. Use 100 percent pumpkin puree so you control the sweetness and spice.
How do I make these gluten-free
Use certified gluten-free oats to make oat flour, or swap in almond flour as noted.
Are they vegan
Yes if you use maple syrup and dairy-free chocolate.
Why is my mixture too sticky
Chill 15 to 20 minutes, then add a tablespoon or two more oat flour. Moisture varies by pumpkin brand.
Can I prepare them ahead
Absolutely. They keep beautifully chilled and freeze well for grab-and-go snacks.
Final Thoughts
Keep these No-Bake Pumpkin Bites on rotation for quick comfort that feels special without turning on the oven. Mix, roll, chill, and enjoy.
No-Bake Pumpkin Bites (Creamy, Cozy, 15-Minute Snack)
Equipment
- 1 Mixing Bowl
- 1 Whisk or spatula
- 1 Spatula
- 1 Cookie scoop or tablespoon
- 1 Parchment Paper
- 1 Baking Sheet for chilling and setting
- 1 Refrigerator
Ingredients
Pumpkin Bites
- 0.75 cup pumpkin puree not pumpkin pie filling; blot if watery
- 0.5 cup creamy nut or seed butter smooth, stirrable; almond, peanut, cashew, or sunflower
- 0.25 cup pure maple syrup or honey (not vegan); for lower sugar, use 2 tbsp maple plus a few drops liquid stevia
- 1.5 cups oat flour or 1 1/2 cups fine almond flour; add 1–3 tbsp coconut flour as needed to firm
- 2 to 3 tsp pumpkin pie spice or 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of clove
- 1 tsp vanilla extract
- 0.25 tsp fine sea salt
- 0.33 cup mini chocolate chips optional
- 0.33 cup pecans finely chopped; optional
Coating (optional)
- 0.25 cup graham cracker crumbs finely crushed
- 2 tbsp sugar + 1/2 tsp cinnamon mixed (for coating)
- Shredded coconut for rolling
- Melted dark chocolate for dipping or drizzling
Instructions
Make the bites
- In a medium bowl, whisk pumpkin puree, nut or seed butter, maple syrup, vanilla, pumpkin pie spice, and salt until smooth and glossy.
- Stir in the oat flour until a soft dough forms. If using chocolate chips or nuts, fold them in now.
- If the mixture feels sticky, add 1 to 3 tbsp more oat flour until it holds a soft ball. If it feels dry or crumbly, add 1 to 2 tsp maple or a splash of milk.
- Cover and refrigerate for 15 to 20 minutes. This makes rolling clean and easy.
- Use a small cookie scoop or tablespoon to portion. Roll between your palms into smooth 1 inch balls.
Coat and set
- Roll in crushed grahams, cinnamon sugar, or coconut. For chocolate coated, dip or drizzle with melted dark chocolate and set on parchment.
- Refrigerate 10 minutes to set. Keep chilled until serving.