I’ve been looking at these recipes for awhile, and I couldn’t decide which no-bake pumpkin ball looked best. Since there was no actual baking involved, I tried making two different recipes side by side. And then, after reading people’s comments on the recipes, I also baked a few of the balls for 10 minutes at 350 degrees to see whether that improved the texture. At the suggestion of both bloggers, I added a handful of mini chocolate chips to both recipes.
The verdict? If you like cookie dough balls, go with the recipe from Chocolate Covered Katie. If you like granola bars, Snack Girl’s texture was better. The flavors were pretty similar, and neither had much pumpkin flavor. The tasting panel had trouble picking a favorite – all 4 versions were eaten happily. If I were to make these again, I would go with Snack Girl’s recipe because it is less work, uses fewer ingredients, and it leaves out the milk and processed sugar.
No-bake Pumpkin Balls:
- 1 cup quick oats (or chop up old fashioned oats a bit in the blender or food processor)
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp. pumpkin pie spice
- 1/4 cup raisins
- Handful of mini chocolate chips
- 1/3 cup pumpkin puree
- 1 Tablespoon oil
- 2 Tablespoons honey
- 1/2 tsp. vanilla extract
- Combine dry ingredients in a large bowl.
- Combine wet ingredients (including pumpkin) in a separate bowl.
- Add wet ingredients to dry ingredients and mix well. Chill the mixture in the refrigerator for about 20 minutes.
- Form into balls, set on wax paper-lined baking sheet. Chill a few hours until balls are firm.
Source: Snack Girl,