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No-Bake Pumpkin Bites

No-bake pumpkin bites with rolled oats and pumpkin puree form tender, sliceable oat balls—no oven required. They’re chilled for a firm texture, then rolled in cinnamon sugar for a warm fall flavor.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 20 bites
Course: Breakfast
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

rolled oats
  • 1.5 cup old-fashioned rolled oats
pumpkin puree
  • 0.5 cup pumpkin puree (blotted dry)
nut butter
  • 0.333 cup almond butter or peanut butter
sweetener
  • 3 tbsp maple syrup or honey
flaxseed
  • 0.25 cup ground flaxseed
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1 tsp cinnamon
vanilla
  • 1 tsp vanilla
salt
  • 0.25 tsp salt
chocolate chips
  • 0.333 cup mini chocolate chips or white chocolate chips
cinnamon sugar
  • 1 Cinnamon sugar for rolling

Method
 

Prep and chill
  1. Blot the pumpkin puree very dry so the mixture holds together during chilling and rolling. Use a towel to press out excess moisture.
  2. Combine old-fashioned rolled oats, blotted pumpkin puree, almond butter or peanut butter, maple syrup or honey, ground flaxseed, pumpkin pie spice, cinnamon, vanilla, and salt in one bowl and stir until fully mixed. Fold in the mini chocolate chips or white chocolate chips.
  3. Refrigerate the mixture for 20 minutes until firm enough to roll. The texture should be scoopable and able to hold shape when pressed.
Shape and set
  1. Scoop the mixture into tablespoon-sized balls and roll each one in cinnamon sugar. Coat thoroughly for a speckled, spiced finish.
  2. Refrigerate the formed balls until firm for serving. Chill until they feel set and don’t smear when touched.
Store
  1. Transfer the no-bake pumpkin bites to an airtight container and store in the fridge for up to 1 week. Keep them chilled for best texture.

Notes

Pro tip: blotting the pumpkin puree very dry is what keeps these no-bake pumpkin bites from turning sticky. Store in an airtight container in the refrigerator up to 1 week; freezing is not recommended because the oat texture can soften after thawing. For a lower-sugar option, use pure maple syrup with no added sugar or reduce the sweetener slightly to taste.