These pumpkin oatmeal balls are soft, chewy and don’t require any baking. The balls need just 3 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The balls store well and can be customized.

These pumpkin oatmeal balls are great for Fall. They can also be customized with spices and other mix-ins.

Ingredients

  • Pumpkin
  • Dates
  • Quick oats

Pumpkin: These balls are made with canned pumpkin puree. I recommend using a brand that makes a very thick, not watery puree. The puree is also cooked down to remove any excess moisture.

Dates: Medjool dates are used to naturally sweeten the balls and help to bind the balls. I recommend using Medjool dates because they have more soft flesh.

Quick oats: Quick oats are rolled oats that are cut into smaller and thinner pieces. I recommend using quick oats instead of rolled oats because quick oats are smaller and thinner, so they will soften better and bind better.

How to Make No Bake Pumpkin Oatmeal Balls

Add pumpkin puree to a nonstick pan and cook over medium low heat, stirring constantly, for about 5-8 minutes or until all the excess moisture has been cooked off. Remove from the heat and allow to cool.

The dates are first pulsed in a food processor until they start to form a paste. Add in the pumpkin and pulse until the pumpkin is incorporated with the dates. Add in the quick oats and pulse until the oats are incorporated and the mixture is thick and scoopable.

Use a 1 tbsp cookie scoop to pack and scoop the mixture into the scoop. Release it onto your prepared baking sheet. Roll the balls between your palms until they form smooth balls. Place them into the fridge for about 30-60 minutes to firm up more.

Expert Tips

  • Even if you use a very thick pumpkin puree, you will need to cook off the excess moisture. Your pumpkin puree is ready when you no longer see any liquid bubbling or sizzling in the skillet.
  • If you like Fall spices, you can also add pumpkin pie spice or cinnamon. If you want more texture, you can add finely chopped nuts. And if you want more sweetness, you can add mini chocolate chips.

More Pumpkin Recipes

No ratings yet

3 Ingredient No Bake Pumpkin Oatmeal Balls

These pumpkin oatmeal balls don't require any baking. They are just 3 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil.
Servings: 18 balls
Prep Time: 20 minutes
Total Time: 20 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1/2 cup (122g) canned pumpkin puree, see note before starting
  • 3/4 cup (120g) pitted Medjool date halves, see note
  • 1 cup (88g) quick oats

Instructions
 

  • Line a small baking sheet with parchment paper. Set aside.
  • Bring a nonstick skillet to medium low heat (mine was set between 4 and 5). Add in the pumpkin puree. Stirring constantly, cook the puree until the excess moisture is cooked off. You'll know the puree is ready when it become noticeably thicker, drier and you no longer see any moisture bubbling or sizzling in the pan. This should take about 5-8 minutes. You should be left with about a scant 6 tbsp of puree (83g). Immediately remove the puree from the heat and let cool slightly.
  • Add dates to a food processor. Pulse until the dates are broken up and start to form a paste. Add in the pumpkin puree and mix until the pumpkin puree is evenly incorporated. You will need to stop the food processor and scrape the sides with a silicone spatula to help the food processor mix.
  • Add in the oats. Pulse a few seconds until the oats are incorporated and a thick, scoopable mixture forms. If your mixture feels too wet and sticky, you can add a little more oats. It it's too dry and crumbly, add in more dates. If adding any mix-ins, mix them in.
  • Use a 1 tbsp cookie scoop to pack and scoop the dough into your cookie scoop. Release it onto your prepared baking sheet. Repeat with the remaining dough.
  • Roll each portion between your palms to form a smooth ball. Place back onto your baking sheet. Place the balls into the fridge for about 30-60 minutes to help them firm up a little more. The balls are then ready to eat. Store any uneaten balls in an airtight container in the fridge or freezer.

Notes

  • Dates note: This recipe works best with a fresh, new package of dates where the dates are still very soft and moist. If the dates are old and a little dry, they won't blend well. I used whole dates, broke them in half and removed the pits. The weight and cup measurement are for the date halves without pits. I used Joolie's Medjool dates.*
  • Pumpkin note: I used Libby's pumpkin.* Libby's is very thick. You want to choose a brand that is not watery. If the pumpkin puree is watery, you may need to cook it down longer. Make sure to cook in a nonstick skillet and stir constantly when cooking down the puree so it doesn't burn.
  • I used Amazon Grocery Quick Oats.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1ball, Calories: 38kcal, Carbohydrates: 8g, Protein: 0.1g, Fat: 0.3g, Saturated Fat: 0.1g, Sodium: 0.3mg, Fiber: 1g, Sugar: 5g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!