No-Bake Pumpkin Oatmeal Cups are a fun and festive fall treat that doesn’t require any baking! Made with only 8 wholesome ingredients, these pumpkin oatmeal cups are fun for all ages!
Inspired by my No-Bake Oatmeal Peanut Butter Cups, this pumpkin version is a festive fall treat!
Made with a handful of basic ingredients like almond butter (or peanut butter), oats, pure maple syrup, pumpkin puree, and warm spices, we end up with a rich and chewy treat with a blast of pumpkin spice and a hint of chocolate decadence to celebrate the fall season.
Essentially, this is where pumpkin and chocolate come to give each other a sentimental hug.
If you have a partial can of pumpkin puree leftover from a different pumpkin recipe, this is the perfect placement for extra pureed pumpkin.
The majority of the pumpkin flavor in these cups actually comes from pumpkin spice rather than the pureed pumpkin, which can be the case in many pumpkin dessert recipes.
The texture of these pumpkin oatmeal cups is very soft, similar to an oatmeal energy bite. I do recommend keeping them chilled as they will want to become too soft at room temperature.
Let’s discuss the basic ingredients for pumpkin oatmeal cups.
Ingredients for No-Bake Pumpkin Oatmeal Cups:
Almond Butter (or Peanut Butter): Pick your favorite nut or seed butter for this no-bake dessert recipe. Anything will work as long as it is well-stirred, sticky, and doesn’t have a lot of oil separation.
This includes cashew butter, sunflower seed butter, walnut butter, etc. You will be able to taste the nut butter you pick so be sure to choose one you love.
Pureed Pumpkin: A little pumpkin purée gets mixed in just so we can say this is a pumpkin dessert.
Be sure you use pure pumpkin puree rather than pumpkin pie filling, which has other ingredients (like sugar and spices) mixed in.
If you happen to have mashed sweet potatoes on hand, you can use them instead of canned pumpkin.
Pure Maple Syrup: We sweeten it up with pure maple syrup for that fall-inspired maple flavor and to keep the recipe refined sugar-free.
Rolled Oats: Oats help bind all of the ingredients together so that the treat stays a cohesive whole and also add a lovely oat texture.
Quick oats and instant oats provide less texture whereas old-fashioned oats give a bigger nuttier texture. Don’t use steel cut oats because they need to be cooked first.
Be sure to use certified gluten-free oats if you need the recipe to be gluten-free. I use gluten-free sprouted oats.
Pumpkin Spice: The true warrior here, pumpkin pie spice is what provides that blast of fall flavor. Don’t skip it!
You can use ground cinnamon instead but you’ll be missing out on the pumpkin spice flavor.
Sea Salt: A shake of sea salt helps enhance all of the flavors so that these no-bake bites taste extraordinarily flavorful.
Chocolate Topping Ingredients:
The chocolate layer of these muffin cups is a combination of semi-sweet chocolate chips and full-fat canned coconut milk (or half and half or heavy cream) heated together to make a ganache.
This layer also helps keep the whole treat held together so in addition to the chocolate flavor, it provides structural integrity.
You can also use dark chocolate chips or white chocolate chips if you’d prefer.
Recipe Adaptations:
Add 1 to 2 tablespoons of ground flaxseed meal, chia seeds, or hemp seeds for some added omega-3 healthy fats.
Now that we’ve covered the simple ingredients, let’s whip up these easy no-bake oatmeal bites!
How to Make No-Bake Pumpkin Oatmeal Cups:
Mix the pumpkin puree, almond butter, pure maple syrup, and vanilla extract (wet ingredients) together in a large bowl until everything is completely combined and creamy.
Note: if your almond butter is cold or has been sitting in the refrigerator, microwave it for 20-second intervals until it is very easy to stir (about 40 seconds total).
Add the dry ingredients to the large mixing bowl (oats, pumpkin spice and sea salt) and stir well until a thick sticky mixture forms.
Taste the mixture for flavor and if you feel it needs to be sweeter, add 1 to 2 tablespoons of brown sugar or coconut sugar.
Spray a muffin tin with cooking spray for ease of removing the cups later. You can use paper muffin liners instead if you prefer.
Divide the pumpkin oatmeal mixture between the 12 holes of the muffin pan and use a fork or the back of a spoon to press the mixture into an even layer.
Transfer the chocolate chips and coconut milk (or half and half) to a microwave-safe bowl. Microwave for 20-second intervals, stirring well between each interval, until the chocolate mixture has melted, about 60 seconds total.
Spread the chocolate mixture on top of each pumpkin oatmeal cup and sprinkle with flaky sea salt if you’d like.
Freeze for 2 hours or until the pumpkin cups have set up entirely and the chocolate has hardened. Use a paring knife or butter knife to pop the pumpkin oatmeal cups out of the muffin tin. Serve and enjoy!
Store these no-bake oatmeal pumpkin cups in the freezer for the best result. While they will hold up in the refrigerator, the do become soft fairly easily, so I like to keep them in a zip lock bag or airtight container in the freezer. They will last in the freezer for up to 4 months.
The next time you have some leftover pumpkin puree and you’re looking for an easy peasy treat, be sure to whip up these tasty pumpkin peanut butter cups!
Make a double batch to have on hand or to share with friends and family.
Make my Pumpkin Spice Energy Balls if you’re looking for more healthy pumpkin recipes.
If you enjoy no-bake desserts, also try these reader favorites.
More No-Bake Dessert Recipes:
- No-Bake Brownie Protein Bites
- 5-Ingredient No-Bake Peanut Butter Oatmeal Cookies
- No-Bake Peanut Butter Oatmeal Bars
- 3-Ingredient No-Bake Banana Oatmeal Cookies
- 6-Ingredient No-Bake Cookies
Enjoy this fine display of fall flavors!
No-Bake Pumpkin Oatmeal Cups
Equipment
Ingredients
Pumpkin Layer:
- 3/4 cup pumpkin puree
- 1 cup unsweetened almond butter
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 ½ cups rolled oats or quick oats
- 2 tsp pumpkin pie spice
- ¼ tsp sea salt
Chocolate Layer:
- 1 1/4 cups chocolate chips
- ½ cup full-fat canned coconut milk or half & half
- Flaky sea salt optional
Instructions
- Mix the pumpkin puree, almond butter, pure maple syrup, and vanilla extract (wet ingredients) together in a large bowl until everything is completely combined and creamy. Note: if your almond butter is cold or has been sitting in the refrigerator, microwave it for 20-second intervals until it is very easy to stir (about 40 seconds total). Taste the mixture for flavor and if you feel it needs to be sweeter, add 1 to 2 tablespoons of brown sugar or coconut sugar.
- Add the dry ingredients to the large mixing bowl (oats, pumpkin spice and sea salt) and stir well until a thick sticky mixture forms.
- Spray a muffin tin with cooking spray for ease of removing the cups later. You can use paper muffin liners instead if you prefer.
- Divide the pumpkin oatmeal mixture between the 12 holes of the muffin pan and use a fork or the back of a spoon to press the mixture into an even layer.
- Transfer the chocolate chips and coconut milk (or half and half) to a microwave-safe bowl. Microwave for 20-second intervals, stirring well between each interval, until the chocolate mixture has melted, about 60 seconds total.
- Spread the chocolate mixture on top of each pumpkin oatmeal cup and sprinkle with flaky sea salt if you’d like.
- Freeze for 2 hours or until the pumpkin cups have set up entirely and the chocolate has hardened. Use a paring knife or butter knife to pop the pumpkin oatmeal cups out of the muffin tin. Serve and enjoy!
Notes
Nutrition
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Am I missing the oatmeal cup part of the recipe? I only see the pumpkin later & chocolate layer.
@Kim,
The oatmeal is added into the pumpkin mixture
Hi Kim! The oats get mixed in with the pumpkin puree, almond butter, and pure maple syrup in Step 2. Hope you enjoy! xo
Sounds great! As I was reading the recipe, I thought to myself, “I wonder why coconut oil isn’t included in the bar mixture?” It would help with the structural integrity when cold as well and provide another source if healthy fat. I plan to try your recipe with my preschoolers and add some coconut oil, so will keep you posted!
Hi Ali! Coconut oil is a fabulous idea! I don’t know why I didn’t think of that myself! The next time I make these cups, I’ll probably try 1/3 cup of coconut oil and the 2/3 cup almond butter. Let me know how your batch goes!
Awesome thank you I become a pumpkin nut lol
@Michael, I am also making pumpkin pancakes tomorrow morning
My pleasure! Enjoy!