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Healthy No-Bake Pumpkin Pie Bites - Easy, Cozy, and Naturally Sweet

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree (unsweetened; not pumpkin pie filling)
  • 1 1/2 cups rolled oats (old-fashioned; use certified gluten-free if needed)
  • 1/2 cup creamy nut butter (almond, cashew, or peanut; sunflower seed butter for nut-free)
  • 1/4 cup pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
  • Pinch of fine sea salt
  • Optional add-ins: 2–3 tablespoons mini dark chocolate chips
  • 2 tablespoons chopped pecans or walnuts
  • 2 tablespoons unsweetened shredded coconut
  • 1 scoop unflavored or vanilla protein powder (whey or plant-based)
  • Optional coating: Crushed graham crackers, extra oats, cocoa powder, or cinnamon-sugar

Method
 

  1. Pulse the oats (optional): For a smoother texture, pulse the rolled oats in a food processor 5–10 times until some become coarse flour. Leave some pieces intact for chew.
  2. Mix the base: In a large bowl, stir together pumpkin puree, nut butter, maple syrup, vanilla, pumpkin pie spice, and salt until creamy and uniform.
  3. Add dry ingredients: Fold in the oats and any optional add-ins. The mixture should be thick and slightly sticky but hold its shape when pressed.
  4. Chill briefly: Cover and refrigerate for 15–20 minutes. This firms the mixture and makes rolling easier.
  5. Roll into bites: Use a tablespoon or small cookie scoop to portion. Roll between your palms into 1–1.5 inch balls.
  6. Coat (optional): Roll the bites in crushed grahams, coconut, cocoa, or a cinnamon-sugar mix for extra texture and flavor.
  7. Set and serve: Arrange on a parchment-lined plate and refrigerate at least 30 minutes. They’ll firm up but stay soft and fudgy.