These no-bake pumpkin pie bites are chewy, naturally sweet, and full of pumpkin spice flavor. Made with pumpkin, nuts, and dried fruit, they’re an easy fall snack you can make ahead without turning on the oven.
The Pumpkin Bites I Keep on Hand for Afternoon Snacking
I originally made these pumpkin bites years ago when I wanted a healthier treat to satisfy my sweet tooth. They’re chewy, naturally sweet, and have all those pumpkin pie flavors I love without having to bake anything.
Now I make a batch and keep it in the fridge so I can grab a couple in the afternoon while I work at my desk. They’re just enough to satisfy that craving for something sweet, and I feel good about what I’m eating. They’re one of my favorite bite-sized treats, which is why I included the recipe in my cookbook, Clean Treats for Everyone!
Ingredients
These pumpkin pie bites call for raisins or dates for natural sweetness, plus pecans, cashews, or walnuts for a chewy texture. Use sunflower seeds to make them nut-free. You’ll also need canned pumpkin purée (a great way to use leftovers from other pumpkin recipes), unsweetened shredded coconut (or quick oats), vanilla, and pumpkin pie spice.
How to Make Pumpkin Pie Bites
These no-bake pumpkin bites come together in a food processor. The important part is chilling the mixture before rolling so the bites hold their shape.
- Soak the raisins.
Cover with warm water for 10 minutes, then drain and squeeze out the excess water. Skip this step if using dates. - Make the mixture.
Process the raisins and nuts into a thick paste. Add the pumpkin purée, coconut, vanilla, and pumpkin pie spice, then pulse until combined. - Chill and roll.
Refrigerate for 30 minutes until the mixture firms up, then roll into small bites.
More Recipes with Pumpkin
If you have more pumpkin to use, try my pumpkin swirl brownies or this make-ahead pumpkin ice cream cake. For more fall baking, you’ll also love these pumpkin scones and my pumpkin coffee cake muffins.
No-Bake Pumpkin Pie Bites
Watch how it’s made:
Ingredients
- 1 cup raisins or dates*
- ½ cup pecans, cashew pieces, or walnuts
- ⅓ cup pumpkin puree
- ¼ cup unsweetened shredded coconut
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice*
Instructions
Soak the raisins:
- Place raisins in a bowl and cover with hot water. Let them soak for 10 minutes, and drain water making sure to squeeze out excess water from raisins. *Omit this step if using dates.
Make the bites:
- In a food processor, place raisins and nuts, until they are finely ground and have formed a paste. Then add pumpkin puree, coconut, vanilla, and pumpkin spice (or cinnamon + nutmeg + cloves).
- Pulse a few times until combined. Use a spatula to scrape the sides of the bowl and combine the ingredients. Remove the blade and place the food processor bowl in the refrigerator for 30 minutes.
- Once cooled and the texture has thickened, proceed to form small balls with the dough using your hands.
Store:
- Store these in an airtight container for up to 3 days on the counter or a week in the fridge.
Notes
- Out of pumpkin spice? No problem. Use ½ teaspoon cinnamon + ⅛ teaspoon nutmeg + ⅛ teaspoon ground cloves.
- You can also substitute shredded coconut with quick oats.
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Sheena says
Can i use a coffee grinder and a blender instead of food processor?
Laura Fuentes says
Sure!
Holly says
Can I use almonds?
Laura Fuentes says
I have not made this recipe with almonds so I can’t recommend swapping them for pecans and walnuts, which have a softer texture.
Anne says
I am not sure what happened here, but this did not work for me. The dates did not turn into anything close to a paste with the nuts. The dates broke down a little, but not much. Maybe my food processor was just too big for the small amount of ingredients? I don’t know. I just had to doctor this up a lot to make it remotely useable. Flavors were fantastic, though.
Cathy Gaul says
Is it possible to use dried cranberries? Might be good! I don’t have any raisins atm,
Laura Fuentes says
Unfortunately, cranberries, even when soaked to reconstitute, do not have as much moisture as raisins. Try dates instead.
Madina says
Does it matter if you use green or red raisins
Laura Fuentes says
Any raisins will work!
Catlover says
I know this is an older post, but I’ve just come across it and would like to know if I need to soak the dates? Mine are a bit dry (mejool dates I believe).
Laura Fuentes says
Typically, you do not need to soak fresh-er dates since they have a much higher water content than raisins. That said, some older dates do dry out, so yes, soaking them will add a bit more moisture to the mix.