These no-bake pumpkin cake batter balls are delicious bites of sweet and fall flavors. They’re full of texture and taste of cake batter and pumpkin in ball form. They take minutes to whip up and seconds to eat!
I love making fall sweet treats this time of year and this one does not disappoint! The pumpkin puree and pumpkin pie spice give the fall flavor whereas the cashew butter and white chocolate give the cake batter. This sweet treat is also filled with healthy fats and fiber! Other no-bake fall recipes of mine include my No-Bake Pumpkin Bars and my No-Bake Pumpkin Peanut Butter Balls.
These are great to make on a Sunday to have to snack on for the rest of the week. Yes, they’re a sweet treat, but they also have very nutritious ingredients! I hope you love this recipe as much as my family and I do!
Ingredients
Cashew Butter – this is the base of the recipe and serves as part of the cake batter flavor!
Pumpkin Puree – all the fall flavor!
Maple Syrup – to add a little extra fall sweetness
Rolled Oats – gives this ball a lot of texture (and fiber!)
White Chocolate Chips – gives more cake batter flavor
Pumpkin Pie Spice – to bump up the pumpkin flavor
Coconut Oil – to mix in with some of the white chocolate chips to make a drizzle over the top
For Littles
My toddler loves these! Even though they’re a sweet treat, I like that she’s getting healthy fats and fiber from some of the ingredients. You can serve these to your littles 18 months +!
How To
Combine the wet ingredients and then add in the dry. Create balls, then warm up your extra white chocolate and coconut oil together to make the white chocolate drizzle. Drizzle on top and place in the fridge until set. Enjoy!:)
No-Bake Pumpkin Cake Batter Balls
Ingredients
- 1/2 cup cashew butter
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 cup rolled oats
- 1/3 cup + 2 tablespoons white chocolate chips (divided)
- 1 teaspoon pumpkin pie spice
- 2 teaspoons coconut oil
Instructions
- Cover a large plate or small baking sheet with parchment paper and set aside
- In a large bowl, combine the cashew butter, pumpkin puree and maple syrup. Stir until combined and then add in the rolled oats, 1/3 cup white chocolate chips and pumpkin pie spice. Stir until mixed in evenly
- Form into 10-12 balls and place on the parchment paper. In a small bowl or microwave-safe measuring cup, combine the additional 2 tablespoons white chocolate chips and coconut oil. Microwave for 15-20 seconds and stir until melted. Drizzle over the balls until coated
- Place them in the fridge until the white chocolate and balls have set. Serve!
- You can store in an airtight container for up to 3 days in the fridge or in the freezer for up to 3 months. Enjoy!:)
