From the roundup: 24 Easy Fall Treats Recipes Your Family Will Actually Eat
Almond butter works just as well as peanut butter in these no-bake pumpkin energy balls, which is how I found out my family actually prefers them that way. I make a batch on Sunday, and the key thing I learned after a sticky disaster is to check your pumpkin puree before you start rolling: some cans are wet enough to require two or three extra tablespoons of oats before the mixture holds its shape. Stir everything together, roll them into one-inch balls, and give them at least 30 minutes in the fridge to firm up. By Monday morning they are ready, and my kids grab them on the way out the door like they are any other snack, which is exactly the point.
Why you will love this
- No oven, no stovetop: the fridge does all the work after 15 minutes of mixing and rolling.
- One bowl and a rubber spatula are all you need to clean up.
- A batch of 20 covers afterschool snacks for most of the week when stored in the fridge.
- They pull double duty as a snack or a simple fall dessert without changing a thing.
- Older kids can roll the balls themselves, which actually speeds up the process.
Tips for success
- Stir your peanut butter well before measuring. Oil that has separated to the top will throw off the moisture balance and make the mixture too loose to roll.
- Check the texture before you start rolling. Press a small amount between your fingers. If it sticks to your palms in clumps rather than holding a clean ball shape, add oats one tablespoon at a time and stir before adding more.
- Use mini chocolate chips, not regular. Standard chips are heavy enough to fall out of the balls when you roll them, especially if the mixture is on the wetter side.
- Do not skip the chill. The balls look shapeable right out of the bowl but they will flatten and lose their shape at room temperature. A full 30 minutes in the fridge is what sets them.
Common questions
- Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling is already sweetened and spiced, and it will make these far too sweet and too wet to roll.
- Can my kid eat these straight from the freezer? Yes, they are actually pretty good frozen if your kids like a firmer, almost fudgy texture. No thawing required.
- Why are mine falling apart? The mixture probably needed more chill time, or the puree was wetter than usual. Try pressing the balls tighter when rolling and give them a full 30 to 45 minutes in the fridge before handling them again.
Substitutions
Swap peanut butter for sunflower seed butter if you need these nut-free for school. The flavor is a little earthier but the texture rolls just as well. Almond butter works too, though it tends to be slightly drier, so you may need to add a teaspoon of honey to compensate. Maple syrup can replace honey one-for-one if you want a vegan version.
Quick oats will work in a pinch, but the balls will be softer and a little less chewy than ones made with old-fashioned rolled oats. If mini chocolate chips are not in the pantry, chop regular chips roughly and fold those in instead.
Make-ahead and storage
These are built to be made ahead. Roll the whole batch, chill for 30 minutes, then transfer to an airtight container. They keep in the refrigerator for up to one week and actually taste better on day two once the oats have had time to absorb the pumpkin and spice.
To freeze, arrange the chilled balls in a single layer on a parchment-lined baking sheet and freeze until solid, about one hour. Then move them to a freezer-safe bag or container for up to two months. Thaw overnight in the fridge, or eat them straight from frozen if you prefer a firmer texture. Either way works.
No-Bake Pumpkin Energy Balls
Ingredients
Equipment
Method
- Add the rolled oats, pumpkin puree, peanut butter, honey, pumpkin pie spice, vanilla extract, and salt to a large mixing bowl. Stir everything together with a rubber spatula until fully combined. The mixture should look thick and a little sticky but hold together when you press it between your fingers.
- Fold in the mini chocolate chips and stir until they are evenly distributed throughout the mixture.
- If the mixture feels too wet to roll, add oats one tablespoon at a time, stirring after each addition, until it holds a ball shape without sticking to your hands too much. Different brands of pumpkin puree vary in moisture, so this adjustment is common.
- Line a baking sheet with parchment paper. Scoop out about one tablespoon of mixture and roll it between your palms into a smooth ball roughly one inch in diameter. Place it on the lined baking sheet. Repeat with the remaining mixture. You should get about 20 balls.
- Place the baking sheet in the refrigerator and chill for at least 30 minutes. The balls will firm up and hold their shape once cold. Transfer to an airtight container and keep refrigerated until ready to serve.
Notes
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