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There’s something about autumn that makes me crave cozy, spiced treats—but honestly, turning on the oven isn’t always part of the plan. That’s where these little pumpkin spice bites come in. They’re like the best parts of pumpkin pie and a chewy granola bar had a delicious, no-fuss baby. You just mix everything in one bowl, roll them into cute little balls, and let the fridge do the rest of the work. The texture is wonderfully soft and slightly chewy, with that warm pumpkin spice aroma that just fills your kitchen… without any baking required. They’re perfect for a quick snack, a lunchbox treat, or even a healthier dessert when that pumpkin spice craving hits. And the best part? You probably have most of these ingredients sitting in your pantry right now.

Why You’ll Love This No-Bake Pumpkin Spice Bites

They’re incredibly easy and require zero baking. Honestly, if you can stir ingredients in a bowl, you can make these. No preheating, no waiting for things to cool—just mix, roll, and chill.
The flavor is pure autumn comfort. We’re using real pumpkin puree and a blend of warm spices that create that classic, cozy flavor you love, all in a perfectly portable, bite-sized package.
They’re wonderfully adaptable. Not a fan of walnuts? Use pecans. Out of maple syrup? Honey works beautifully. You can really make these your own based on what you have and love.
They store like a dream. Keep a batch in the fridge for a whole week of easy snacks, or pop them in the freezer for those sudden pumpkin spice emergencies months from now.

Ingredients & Tools

1 cup old-fashioned rolled oats
1/2 cup almond flour
1/3 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup creamy almond butter (or any nut/seed butter you prefer)
3 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1 teaspoon pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
1/4 cup finely chopped walnuts
2 tablespoons chia seeds (optional, for extra fiber)

Tools: A medium mixing bowl, a spatula, a small cookie scoop (optional but helpful!), and a baking sheet or plate lined with parchment paper.

The almond flour and oats are the base that gives these bites their structure, while the pumpkin puree and almond butter provide that wonderfully soft, moist texture. You’ll notice the pumpkin pie spice is the star here—don’t be shy with it!

Nutrition (per serving)

Calories: 98 kcal
Protein: 2.5 g
Fat: 6 g
Carbohydrates: 9 g
Fiber: 1.5 g

Serves: 14 bites | Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Use the right pumpkin. This is crucial! You want 100% pure pumpkin puree, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, which will throw off the flavor and texture balance of this recipe completely.
Don’t skip the chill time. I know it’s tempting to dig in right away, but the time in the fridge is what allows the oats to soften and absorb the moisture, and for the coconut oil to firm up. This is what gives the bites their perfect, non-crumbly texture.
Get your nut butter consistency right. If your almond butter is super thick or oily, give it a really good stir before measuring. A drippy, well-mixed nut butter will incorporate much more easily into the dough.
Chop those walnuts finely. You want little bits of nutty crunch, not large chunks that might prevent the balls from holding their shape nicely. A fine chop helps them bind better.

How to Make No-Bake Pumpkin Spice Bites

Step 1: Start by adding all of your dry ingredients to a medium-sized mixing bowl. That’s the old-fashioned oats, almond flour, pumpkin pie spice, salt, finely chopped walnuts, and chia seeds if you’re using them. Use a fork or a whisk to combine everything thoroughly. You’ll notice that this ensures the spices and salt are evenly distributed, so you don’t get one super-spicy bite and one bland one.

Step 2: In a separate small bowl or a large liquid measuring cup, whisk together all your wet ingredients. This includes the pumpkin puree, almond butter, maple syrup, melted coconut oil, and vanilla extract. Whisk it until it’s smooth and well-emulsified—you’re looking for a uniform, creamy-looking mixture with no separated oil floating on top.

Step 3: Now, pour the wet mixture into the bowl with the dry ingredients. Grab your spatula and start folding everything together. At first, it might seem a bit dry, but keep folding! The mixture will slowly come together into a thick, slightly sticky dough. You should be able to press it between your fingers and have it hold its shape without being overly wet.

Step 4: This is the fun part—rolling! If the dough feels too sticky to handle, you can pop the whole bowl in the fridge for about 10 minutes to firm up slightly. Using a small cookie scoop (about 1 tablespoon in size) makes this process incredibly easy and ensures all your bites are uniform. Scoop the dough, then roll it firmly between your palms to form a smooth ball. Place each ball on your parchment-lined baking sheet or plate.

Step 5: Once all your bites are neatly rolled and placed on the tray, it’s time for the final chill. Transfer the entire tray to the refrigerator for at least 30 minutes. This is the step that transforms the soft, pliable dough into a firm, perfectly chewy bite. The coconut oil solidifies, and the oats soften up just enough. After this, they’re ready to eat!

Step 6: Storage is simple. Transfer the chilled bites to an airtight container. They’ll keep beautifully in the refrigerator for up to a week. For longer storage, you can freeze them on a tray until solid and then transfer to a freezer bag for up to 3 months. They thaw surprisingly quickly at room temperature.

Serving Suggestions

Complementary Dishes

A warm bowl of apple cinnamon oatmeal — The cozy, spiced flavors of the oatmeal and the pumpkin bites create a perfect autumn-themed breakfast or snack duo.
A simple green salad with a tangy vinaigrette — The fresh, acidic crunch of the salad provides a lovely contrast to the sweet, soft, and spiced texture of the bites.
A creamy cup of butternut squash soup — Enjoy a couple of bites on the side for a delightful play on similar seasonal flavors with different textures.

Drinks

Hot chai tea latte — The cardamom and black tea spices in the chai harmonize beautifully with the pumpkin pie spice, making for an ultra-cozy experience.
Cold brew coffee with a splash of oat milk — The deep, smooth coffee flavor is a fantastic counterpart to the sweet and spiced notes of the pumpkin bites.
A glass of chilled almond milk — Sometimes simple is best! The mild, nutty flavor of the milk is a classic and comforting pairing.

Something Sweet

A small dish of vanilla bean ice cream — Place one or two slightly chilled bites on top for a deconstructed pumpkin pie à la mode situation. It’s honestly divine.
A warm, fudgy brownie — For the ultimate treat-yourself moment, the rich chocolate and spiced pumpkin are a surprisingly heavenly match.
Baked cinnamon apples — The soft, warm, and syrupy apples alongside the chewy pumpkin bites feel like a wholesome dessert straight from a cozy cafe.

Top Mistakes to Avoid

Using quick oats instead of old-fashioned. Quick oats are cut smaller and will absorb the moisture differently, likely resulting in a pasty, gummy texture rather than a pleasant chew. Old-fashioned rolled oats are essential for the right structure.
Not measuring the pumpkin puree correctly. Too much pumpkin will make the dough far too wet and sticky, and the bites won’t hold their shape. Always spoon the puree into your measuring cup and level it off—don’t scoop and pack it down.
Skipping the chilling step. I know, I’ve been impatient too! But if you don’t chill them, the bites will be soft, crumbly, and fall apart easily. That 30 minutes in the fridge is non-negotiable for the perfect texture.
Using hard, dried-out nut butter. If the bottom of your almond butter jar is a solid, un-stirrable brick, it won’t incorporate properly. Gently warming it can help return it to a stirrable, drippy consistency.

Expert Tips

Tip: For a flavor boost, toast your oats and walnuts before mixing. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes until fragrant. Let them cool completely before using. This adds a deep, nutty dimension that really elevates the whole bite.
Tip: If your dough is too crumbly, add more moisture one teaspoon at a time. A little extra maple syrup or even a teaspoon of milk (dairy or non-dairy) can help it come together. If it’s too wet, add a sprinkle more almond flour or oats until it’s workable.
Tip: Get creative with coatings! After rolling the balls, you can roll them in extra chia seeds, finely shredded coconut, or even a dusting of cinnamon for a little extra visual appeal and textural interest.
Tip: Double the batch every time. These disappear quickly, and they freeze so well that having a stash ready to go for a quick snack or unexpected guests is a total game-changer.

FAQs

Can I use a different nut or seed butter?
Absolutely! This recipe is very forgiving. Creamy peanut butter, cashew butter, or even sunflower seed butter (for a nut-free version) will all work wonderfully. Just make sure it’s the natural, drippy kind without added sugars or oils for the best results and flavor. The taste profile will shift slightly—peanut butter will give it a more prominent nutty flavor, for instance—but it will still be delicious.

My dough is too sticky to roll. What should I do?
This usually happens if your pumpkin puree was particularly watery or if you accidentally added a bit too much. Don’t worry! The easiest fix is to chill the entire bowl of dough in the refrigerator for 15-20 minutes. This will firm up the fats and make the dough much easier to handle. You can also lightly wet or oil your hands to prevent sticking while rolling.

Can I make these without coconut oil?
You can, but the texture will be different. The coconut oil helps the bites firm up nicely in the fridge. If you need to substitute it, an additional tablespoon of almond butter or maple syrup can help with binding, but the final bite might be a bit softer and less stable. Melted butter could also work if you don’t need a dairy-free option.

How long will these really last in the fridge?
In an airtight container, they will stay fresh and maintain their perfect texture for about 5 to 7 days. Because of the fresh pumpkin puree, I wouldn’t push it much longer than that. They also tend to get eaten long before the week is up, in my experience!

Can I add chocolate chips to this recipe?
Oh, definitely—that’s a fantastic idea! I’d recommend using mini chocolate chips, as they distribute more evenly. Fold in about 1/4 cup along with the dry ingredients. The combination of rich chocolate and warm pumpkin spice is a real crowd-pleaser, especially if you’re making these for kids (or kids at heart).

No Bake Pumpkin Spice Bites

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 14

Total Time 45 minutes

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Craving pumpkin spice? Make these easy No-Bake Pumpkin Spice Bites with simple pantry ingredients—no oven required! Get the quick and healthy recipe now.

Ingredients

For the dry ingredients:

1 cup old-fashioned rolled oats
1/2 cup almond flour
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
1/4 cup finely chopped walnuts
2 tablespoons chia seeds

For the wet ingredients:

1/3 cup pure pumpkin puree
1/4 cup creamy almond butter
3 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1 teaspoon pure vanilla extract

Instructions

01
Start by adding all of your dry ingredients to a medium-sized mixing bowl. That’s the old-fashioned oats, almond flour, pumpkin pie spice, salt, finely chopped walnuts, and chia seeds if you’re using them. Use a fork or a whisk to combine everything thoroughly.
02
In a separate small bowl or a large liquid measuring cup, whisk together all your wet ingredients. This includes the pumpkin puree, almond butter, maple syrup, melted coconut oil, and vanilla extract. Whisk it until it’s smooth and well-emulsified.
03
Pour the wet mixture into the bowl with the dry ingredients. Grab your spatula and start folding everything together. At first, it might seem a bit dry, but keep folding! The mixture will slowly come together into a thick, slightly sticky dough.
04
Using a small cookie scoop (about 1 tablespoon in size) makes this process incredibly easy and ensures all your bites are uniform. Scoop the dough, then roll it firmly between your palms to form a smooth ball. Place each ball on your parchment-lined baking sheet or plate.
05
Transfer the entire tray to the refrigerator for at least 30 minutes. This is the step that transforms the soft, pliable dough into a firm, perfectly chewy bite.
06
Storage is simple. Transfer the chilled bites to an airtight container. They’ll keep beautifully in the refrigerator for up to a week. For longer storage, you can freeze them on a tray until solid and then transfer to a freezer bag for up to 3 months.