No Bake Pumpkin Snickerdoodle Bites Recipe
If you are looking for a delightful fall-inspired treat that captures the warm, cozy flavors of the season without heating up the kitchen, these No Bake Pumpkin Snickerdoodle Bites are an absolute must. They blend the sweetness of dates with the rich earthiness of pumpkin, wrapped in the cinnamony goodness that snickerdoodles are famous for. This little bite-sized snack is perfect for a quick energy boost, a wholesome dessert, or a charming addition to your autumn gatherings. Once you try these, they’ll quickly become a beloved standby in your recipe collection!
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing something special to make these No Bake Pumpkin Snickerdoodle Bites shine. From the natural sweetness of dates and maple syrup to the comforting spice of cinnamon, everything works together to create flavor, texture, and richness without any baking needed.
- Dates (1/2 cup, pitted): Provide natural sweetness and help bind the bites together with their sticky texture.
- Pumpkin puree (1/4 cup): Adds moisture, creaminess, and that irresistible fall flavor.
- Maple syrup (2 Tbsp): Enhances the sweetness with a natural, deep maple character.
- Vanilla extract (1 1/2 tsp): Gives a warm, aromatic note that complements the pumpkin and cinnamon perfectly.
- Rolled oats (3/4 cup): Create hearty texture and keep the bites satisfying.
- Coconut flour (1/4 cup): Helps absorb moisture for the right consistency and adds a subtle nutty flavor.
- Ground cinnamon (1/2 tsp plus 1/4 tsp): Brings that classic snickerdoodle spice punch — split between the dough and coating.
- Coconut or granulated sugar (1 tsp): Used in the cinnamon sugar coating to give a delightful crunch and sweetness.
How to Make No Bake Pumpkin Snickerdoodle Bites
Step 1: Blend the Base Ingredients
Start by tossing all the main ingredients except the cinnamon and sugar coating into a food processor or a high-speed blender. Pulse them until the dates and oats break down fully and everything clumps together into a sticky dough. If your mixture feels a bit too dry at this stage, add some non-dairy milk or water, one tablespoon at a time, to reach a soft, manageable consistency. This blending process is key, and you’ll know you got it right when it sticks to your hands as you scoop it out.
Step 2: Mix Cinnamon Sugar Coating
While the dough rests for just a moment, mix together the cinnamon and sugar in a shallow bowl. This simple combination is what gives No Bake Pumpkin Snickerdoodle Bites their signature snickerdoodle crunch and spicy sweetness on the outside, making every bite feel extra special.
Step 3: Shape and Roll the Bites
Grab a heaping tablespoon—or your preferred portion size—of the dough and roll it between your palms into a smooth ball. Then, gently roll that ball in the cinnamon sugar mixture, coating it evenly. Place each finished bite on a plate or baking sheet. Repeat until all the dough is used. This step is fun and satisfying, as you watch the simple ingredients transform into charming little treats.
Step 4: Chill and Set
Once shaped and coated, let your No Bake Pumpkin Snickerdoodle Bites chill in the refrigerator for at least 30 minutes to firm up. This helps them hold together better and allows all the flavors to meld beautifully. If you’re short on time, a quick 15-minute freeze can also do the trick!
How to Serve No Bake Pumpkin Snickerdoodle Bites
Garnishes
Sprinkle a little extra cinnamon sugar on top right before serving to add an extra layer of sweetness and visual appeal. For an elegant touch, dust with powdered sugar or drizzle with melted dark chocolate or nut butter for a decadent twist.
Side Dishes
Serve these bites alongside a hot cup of spiced chai tea or freshly brewed coffee for the ultimate cozy experience. They also pair beautifully with creamy yogurt or a scoop of vanilla ice cream for a plunge into indulgence that still feels fresh and seasonal.
Creative Ways to Present
Put these No Bake Pumpkin Snickerdoodle Bites on a beautiful autumn-themed platter dotted with fresh cranberries and small pumpkin accents for a festive display. For parties, skewer them with toothpicks and serve in mini dessert cups sprinkled with crushed nuts or coconut flakes for a playful and elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep your No Bake Pumpkin Snickerdoodle Bites fresh by storing them in an airtight container in the refrigerator. They will stay delicious and ready to snack on for up to five days, making them a perfect grab-and-go option for busy days.
Freezing
These bites freeze beautifully! Arrange them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They can be frozen for up to three months. When you’re craving one, just thaw at room temperature for 10 to 15 minutes.
Reheating
No reheating needed, which is part of their charm! They’re perfect to enjoy straight from the fridge or freezer after a quick thaw. If you prefer them a little softer, a few seconds in the microwave can warm them just enough without losing their structure.
FAQs
Are these No Bake Pumpkin Snickerdoodle Bites gluten-free?
Yes! Since they use rolled oats and coconut flour, you can easily make this recipe gluten-free by selecting certified gluten-free oats and ensuring all ingredients are processed in gluten-free facilities.
Can I substitute the pumpkin puree?
You can try swapping pumpkin puree with sweet potato puree or butternut squash puree for a similar texture and flavor, but pumpkin gives the most authentic fall vibe and moisture.
What if I don’t have a food processor?
If you don’t have a food processor, a high-speed blender can usually handle the job. Just add the ingredients in small batches and pulse carefully. Alternatively, finely chopping dates and oats and then mixing with a fork works in a pinch but requires more effort.
How sweet are these bites?
They are naturally sweet thanks to the dates and maple syrup, with a gentle sweetness from the cinnamon sugar coating. If you prefer a stronger sweetness, you can add a bit more maple syrup or sugar to the mixture.
Can I add nuts or seeds?
Absolutely! Chopped pecans, walnuts, or pumpkin seeds would add a lovely crunch and nutty flavor that complements the pumpkin and cinnamon beautifully. Just fold them into the dough before shaping.
Final Thoughts
There’s something truly magical about No Bake Pumpkin Snickerdoodle Bites—how a handful of simple, wholesome ingredients can come together so effortlessly to create a delicious and satisfying snack. They are a warm hug of fall flavors rolled into one bite, perfect for sharing or savoring quietly with your favorite cup of tea. I genuinely hope you try making these soon because once you do, I’m confident they’ll become one of your favorite no-fuss treats too!
Print
No Bake Pumpkin Snickerdoodle Bites Recipe
- Total Time: 15 minutes
- Yield: 12 bites 1x
- Diet: Vegetarian
Description
These No Bake Pumpkin Snickerdoodle Bites are a delicious and healthy treat combining the warm flavors of pumpkin and cinnamon with a chewy, satisfying texture. Perfect for fall or any time you crave a sweet snack without baking, these bites are naturally sweetened with dates and maple syrup, making them an easy and nutritious option.
Ingredients
Base Ingredients
- 1/2 cup (90 g) dates, pitted
- 1/4 cup (60 g) pumpkin puree
- 2 Tbsp (30 ml) maple syrup
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 3/4 cup (60 g) rolled oats
- 1/4 cup (28 g) coconut flour
Coating
- 1/2 tsp ground cinnamon
- 1 tsp (4 g) coconut or granulated sugar
- 1/4 tsp ground cinnamon
Instructions
- Prepare the mixture: Add all of the base ingredients and dry ingredients (dates, pumpkin puree, maple syrup, vanilla extract, rolled oats, and coconut flour) to a food processor or high-speed blender. Process on high until the dates and oats have broken down and the mixture sticks together easily. If the mixture feels too dry, add 1 tablespoon of non-dairy milk or water at a time until the right consistency is reached.
- Make the coating: In a shallow bowl, combine 1/2 teaspoon and 1/4 teaspoon of ground cinnamon with 1 teaspoon of coconut or granulated sugar to create the cinnamon sugar coating.
- Shape the bites: Using a heaping tablespoon of the dough, roll the mixture between your hands to form a ball. Then, roll each ball in the cinnamon sugar mixture until fully coated.
- Store and serve: Place the coated bites on a plate and repeat until all the dough is used. Store the pumpkin snickerdoodle bites in an airtight container for best results. They can also be frozen for longer storage.
Notes
- You can substitute coconut sugar with regular granulated sugar or brown sugar for the coating if preferred.
- If the dough is too sticky to handle, chilling it in the refrigerator for 15-20 minutes can help firm it up.
- For added texture, consider folding in some chopped nuts such as pecans or walnuts before shaping the bites.
- These bites are best kept refrigerated and consumed within 5-7 days or frozen for up to 1 month.
- Use gluten-free oats to keep the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite (approx. 20 g)
- Calories: 70
- Sugar: 6 g
- Sodium: 15 mg
- Fat: 1.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: No Bake, Pumpkin, Snickerdoodle, Healthy Snack, Vegan Snack, Fall Treat, Pumpkin Bites, Cinnamon Sugar
