• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Snacks

    Pumpkin Peanut Butter Balls (No Bake)

    Modified: Oct 15, 2024 · Published: Oct 27, 2021 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 12 Comments

    3254 shares
    Jump to Recipe Print
    pumpkin peanut butter balls on a serving plate with chocolate chips surrounded by seasonal props
    ingredients for pumpkin peanut butter balls in a food processor and finished balls on a plate

    These healthy pumpkin peanut butter balls are the perfect no bake treat! They’re made with just a handful of ingredients, including oatmeal, and sweetened with honey (not dates). Make these energy bites for an afternoon snack when you need a pick-me-up!

    pumpkin peanut butter balls on a serving plate with chocolate chips surrounded by seasonal props

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Happy Halloweek! I can’t possibly call myself a food blogger, let alone a veggie blogger, if I don’t post at least one recipe with pumpkin during the month of October. Right?!

    I’m coming through with a pumpkin-based treat in the eleventh hour, and believe me, it’s a good one! I had a vision for these pumpkin peanut butter balls a few months ago. I was thinking about how good my Peanut Butter Cups with Pumpkin are, and I wanted to replicate the flavors.

    So, I got to work developing a similar treat. These balls take way less time to prepare than the PB cups, and their nutritional profile makes them suitable as both dessert AND a healthy snack. I really focused on letting the pumpkin and peanut butter shine and used ground oats instead of whole oats to do just that.

    The final result is a decadent yet healthy, bite-sized treat that’s heavy on its two namesake ingredients. And with Halloween still four days away, you totally still have time to whip up a batch (or two…or three…). Make them for an after-school snack for the kiddos or for you and your partner while you watch scary movies. You can’t go wrong!

    old fashioned oats, pumpkin puree, mini chocolate chips, peanut butter, honey, and spices on a counter

    How to Make Pumpkin Peanut Butter Balls

    Here’s a preview of this super easy recipe! Be sure to read my expert tips in the next section before heading to the full recipe card at the bottom of the post.

    1. Gather the ingredients: pumpkin puree, creamy peanut butter, old fashioned oats (gluten free if needed), honey (maple syrup to make these vegan), cinnamon, vanilla extract, and mini chocolate chips.
    2. Add the oats to a food processor, and pulse until they are ground into smaller pieces. I didn’t go so far as to make them a fine oat flour, but they were finer than whole oats with a few bigger pieces still in there (see below photo).
    3. Add the remaining ingredients except the chocolate chips, and pulse until a sticky batter forms and everything is well-incorporated.
    4. Transfer the batter to a bowl, and fold in the chocolate chips.
    5. Use a cookie scoop or tablespoon to scoop out the batter. Roll it into about 20 balls, place them on a plate, and refrigerate for about a half hour before enjoying.
    old fashioned oats being ground into a flour in a food processor
    ground oats, peanut butter, pumpkin, honey, and cinnamon in a food processor
    batter for pumpkin peanut butter balls mixed together in a food processor
    pumpkin peanut butter balls being scooped out onto a plate with a cookie scoop

    Expert Tips and FAQ

    • Use a creamy peanut butter made with one ingredient: peanuts (and maybe salt too)! A super creamy texture is key to making pumpkin peanut butter balls that are similar to peanut butter truffles or buckeyes. A natural separation between the peanuts and oil in the jar is a good sign. Just remember to give it a really good stir before using the PB in the recipe.
    • You can sub maple syrup or agave nectar for the honey in this recipe.
    • If for some reason the batter is not sticky enough, add ½ tablespoon of water at a time until it has a sticky consistency.
    • Unlike energy bites that use intact old fashioned oats, I like to grind the oats up for this recipe. This gives the balls a smoother texture. Here is the food processor I use if you are interested.
    • A cookie scoop is helpful in scooping out the perfect amount of batter for each ball. If you don’t have one, use a tablespoon.
    • Store the pumpkin peanut butter balls in an airtight container in the fridge. They will last for 5 to 7 days.
    • If you open a can of pumpkin for this recipe, you’ll need some ways to use the extra pumpkin. Check out my post on Leftover Pumpkin Recipes for ideas.

    Can you make energy balls without a food processor?

    If you don’t have a food processor, you can definitely still make pumpkin peanut butter balls. Just keep the oats whole and mix everything together in a bowl.

    Can you freeze energy balls?

    Yes, you can store energy balls in the freezer instead of the refrigerator. Place them on a baking sheet and transfer them to the freezer for about 1 to 2 hours until frozen solid. Once frozen, put them in a labeled bag or container and store them in the freezer for up to 3 months.

    For a shortcut, skip the freezing on a baking sheet step. Instead, put the balls in a plastic or Stasher bag side by side. Lay the bag flat in the freezer. This method will also prevent the balls from sticking to each other.

    three pumpkin peanut butter balls on top of each other in a small bowl

    More Healthy Pumpkin Treats

    Love these pumpkin peanut butter balls? Try these other pumpkin treats!

    • Vegan Peanut Butter Cups with Pumpkin
    • Chocolate Cherry Pumpkin Oatmeal Bars
    • Vegan Pumpkin Chia Pudding
    • Healthy Banana Pumpkin Oatmeal Bread

      📖 Recipe

      Send The Recipe

      Get This Recipe In Your Inbox

      Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
      pumpkin peanut butter balls on a serving plate with chocolate chips surrounded by seasonal props

      Pumpkin Peanut Butter Balls

      These pumpkin oatmeal energy balls are a healthy, no bake treat with wholesome ingredients.
      5 from 14 votes
      Print Pin Rate
      Prep Time: 15 minutes mins
      Refrigeration (optional): 30 minutes mins
      Total Time: 45 minutes mins
      Servings: 20 balls
      Calories: 96kcal
      Author: Lizzie Streit, MS, RDN

      Equipment

      • Food processor (optional)

      Ingredients 

      • 2 cups old fashioned oats - gluten free if needed
      • ½ cup creamy peanut butter
      • ½ cup pumpkin puree
      • ¼ cup honey - sub maple syrup to make them vegan
      • 1 teaspoon vanilla extract
      • 1 teaspoon cinnamon
      • Pinch of salt
      • ¼ cup mini chocolate chips

      Instructions

      • Add the oats to a food processor. Pulse to grind the oats into smaller pieces. I didn't grind them into a very fine flour and instead stopped while they were mostly ground but there were still some chunks left.
      • Add the peanut butter, pumpkin puree, honey, vanilla extract, cinnamon, and salt to the food processor. Pulse the mixture until it's blended into a sticky batter and everything is well-incorporated.
      • Transfer the batter to a mixing bowl. If for some reason it's not sticky, add ½ tablespoon of water at a time until it has a sticky consistency. Fold in the mini chocolate chips, and stir to incorporate.
      • Use a cookie scoop or tablespoon to scoop out some batter. Roll it into a ball and place the ball on a plate. Repeat with the remaining batter until you have about 20 balls.
      • Refrigerate the balls for about a half hour until firm and chilled. You can also just eat them right away, but I like them cold. Enjoy!
      • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

      Notes

      • Store the balls in an airtight container in the fridge for up to 5 to 7 days.
      • You can also freeze the balls. Place them in a plastic or Stasher bag side by side, and lay the bag flat in the freezer to prevent the balls from sticking to each other. If you can’t lay a bag flat, you can freeze the balls on a baking sheet for 1 to 2 hours until frozen solid before transferring them to a container.
      • If you don’t have a food processor, skip the step of grinding the oats and just mix everything together in a bowl.

      Nutrition

      Serving: 1ball | Calories: 96kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 87mg | Fiber: 2g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
      Did you make this recipe?Tag @vegworld_recipes and follow me today!

      Enjoy this fall-inspired treat! – Lizzie

      More Plant-Based Snack Recipes

      • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
        Easy Appetizer Hummus Platter
      • A savory muffin with vegetables cut in half, cut side up, on a counter.
        Easy Cheesy Veggie Muffins (with frozen carrots and peas)
      • Half of a kale cottage cheese muffin cut side up on a liner next to other muffins.
        Savory Kale Cottage Cheese Muffins
      • Beet carrot smoothie in a glass on a counter surrounded by ingredients.
        Beet Carrot Smoothie
      3254 shares

      Reader Interactions

      Comments

        5 from 14 votes (8 ratings without comment)

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Courtney

        January 08, 2025 at 8:34 am

        5 stars
        Wow this was the first peanut butter protein ball I actually liked!! Thank you!!

        Reply
        • Lizzie Streit, MS, RDN

          January 08, 2025 at 10:11 am

          Hi Courtney, yay! I’m so glad to hear the recipe was a hit!

          Reply
      2. Lisa

        January 05, 2025 at 3:02 pm

        5 stars
        I liked using the food processor for all of the ingredients. I have tried many different recipes…I will cut down on the oats next time for preference sake.

        Reply
        • Lizzie Streit, MS, RDN

          January 06, 2025 at 12:58 pm

          Hi Lisa, I’m glad to hear the food processor method worked well for you!

          Reply
      3. Colleen

        November 25, 2024 at 9:24 am

        5 stars
        I made these without a food processor. I have a mini chopper that I chopped up the oats with. When it came time to mix all the ingredients I just stirred thoroughly. These came out great and were a hit for our holiday celebration! Very easy to make and not very time consuming.

        Reply
        • Lizzie Streit, MS, RDN

          November 26, 2024 at 12:04 pm

          Hi Colleen, thanks so much for your review and comment! It will be helpful to other readers who are interested in making this recipe without a food processor.

          Reply
      4. Liz

        October 02, 2023 at 1:38 pm

        5 stars
        These look amazing! I am planning to make them for our teens this weekend. Did you use regular peanut butter or did you use the natural peanut butter with no added sugar? Just curious if I use natural if I will need to add more honey.

        Reply
        • Lizzie Streit, MS, RDN

          October 02, 2023 at 4:54 pm

          Hi Liz, thanks for your question! I use natural peanut butter with no added sugar and just one ingredient (peanuts…or 2: peanuts and salt if it’s salted PB). Hope that helps! Enjoy the recipe 🙂

          Reply
          • Liz

            October 13, 2023 at 7:34 am

            5 stars
            Thanks for your response. I made these last weekend for our youth group. They were a big hit. I was quite pleased.

          • Lizzie Streit, MS, RDN

            October 16, 2023 at 12:17 pm

            So glad they were a hit! Thanks for following up!

      5. Michele

        September 11, 2023 at 9:29 pm

        5 stars
        These were super easy to make and delish! I will be making more 👍🏻

        Reply
        • Lizzie Streit, MS, RDN

          September 12, 2023 at 8:42 am

          Hi Michele, that’s great to hear! I’m so glad you enjoyed the recipe. Thanks for your review!

          Reply

      Primary Sidebar

      lizzie streit cutting carrots

      Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

      More about me →

      Spring

      • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
        Ravioli Pasta Salad with Arugula
      • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
        Pea and Mint Soup (Vegan)
      • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
        Roasted Asparagus Salad with Barley
      • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
        Sugar Snap Pea Quinoa Salad
      See more Spring →

      Salads

      • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
        Kale and Chickpea Salad with Feta
      • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
        Chicken Fennel Salad with Yogurt Dressing
      • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
        Celeriac Coleslaw (without Mayo)
      • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
        Fennel Apple Salad
      See more Salads →

      Footer

      About

      About Lizzie

      Privacy Policy and Terms

      Portfolio

      My Books

      Featured On

      logos from news publications and websites spread out on a white background

      Contact

      Contact

      Work with Lizzie

      Sign Up! for emails and updates

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2013-2025 It's a Veg World After All ® LLC

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.