No-Bake Pumpkin Pie Bites (Nut-Free Option)
Born from a zero-oven-space Thanksgiving morning, these bites are spiced, chewy, and naturally sweet. Made in minutes with allergy-friendly ingredients, lunchbox-approved, and totally freezer-stashable.
Ingredients
- 1 cup rolled oats certified gluten free
- 1/2 cup sunflower seed butter or tahini
- 1/2 cup pumpkin purée
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- sea salt pinch of
- 1/4 cup mini dairy-free chocolate chips or chopped pumpkin seeds optional
Instructions
- Add all ingredients to a food processor and pulse until a soft dough forms.
- Scoop about 1 tbsp of dough and roll into balls (chill 10 minutes first if sticky).
- Place on a parchment-lined tray and refrigerate for at least 30 minutes.
- Store in an airtight container in the fridge up to a week or freeze up to 2 months.
Notes
Rachel’s Tip: Roll in crushed GF graham crackers or drizzle melted DF chocolate for a fancy vibe.