Description
These no-bake pumpkin balls blend silky puree, nutty peanut butter, and warming spices into soft, chewy clusters dotted with melty chocolate chips. Chill briefly, then enjoy their velvety texture and sweet autumn flavors.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups old fashioned rolled oats
- 1/2 cup mini chocolate chips
Instructions
- In a large bowl stir together pumpkin puree peanut butter maple syrup and vanilla extract until smooth.
- Add pumpkin pie spice ground cinnamon and salt to the bowl and mix well.
- Gradually fold in rolled oats until the mixture is thick enough to hold its shape.
- Stir in mini chocolate chips until evenly distributed.
- Scoop tablespoonfuls of the mixture and roll into balls using lightly greased hands.
- Place the pumpkin balls on a baking sheet lined with parchment paper.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a nuttier flavor substitute almond butter for peanut butter.
- If the mixture is too sticky add more oats one tablespoon at a time.
- Store pumpkin balls in an airtight container in the refrigerator for up to one week.
- Freeze leftovers in a sealed bag for up to three months.