These No Bake Halloween Pumpkins are fun to make with kids and look adorable. They are made using wholesome, nutritious ingredients and taste as good as they look!
If you are looking for an easy yet healthier treat this Halloween season, then I urge you to try these adorable no bake Halloween pumpkins.
I used my basic almond flour chocolate dough that I used to make these Brownie Bites or chocolate mice, shaped them into mini pumpkins, used a white chocolate dipped pretzel for stem, and then gave a sprinkling of gold dust for a sparkle finish. How cute are these?
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Why you'll love these?
- No Bake – There is no use for a stove or oven, making it a fun project to make with kids this spooky season.
- Healthy - Made using mostly healthy ingredients like almond flour, maple syrup, almond butter and cocoa powder, these no bake Halloweeen pumpkins are guilt-free.
- Perfect for kids to make - It's almost like working with play dough. Your kid will love shaping these no bake Halloween pumpkins.
- Diet-friendly - They are eggless with gluten-free and dairy-free options.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour – Use super fine variety and not almond meal.
- Almond butter – Like the almond butter chocolate cups, other butters like peanut butter or sun butter can be used instead. Make sure that it's the creamy kind.
- Cocoa powder – Dutch process cocoa powder are recommended for all no-bake recipes.
- Maple syrup - Makes it healthier and adds enough liquid to help with binding.
- Chocolate chips - Use semi-sweet chocolate chips for the right balance of sweetness.
- Pretzels – A broken part of a pretzel is used to make stems like in gingerbread cookie cups.
- White chocolate chips - It is optional and used purely for decorative purposes.
- Gold dust - Again totally optional!
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Make Pumpkin dough
- Add almond butter, maple syrup and chocolate chips into a microwave safe bowl.
- Microwave until melted and smooth.
- Add almond flour, cocoa powder and salt.
- Knead to form a soft dough, like in date balls.
Tip: If the dough feels very soft then let it rest at room temperature for a few minutes to firm up.
5 & 6. Divide dough into 7 equal portions and roll each portion into a smooth ball.
Tip: If it cracks, then knead that dough gently in your hand 3 to 4 times and then roll again into a smooth ball.
7 to 10. Using a toothpick, make eight indentations to form the shape of a pumpkin.
Make stems
Easy method - Break a pretzel into chunks to get curved pieces and insert one piece into the center of the pumpkin.
My method - Melt about ¼ cup of white chocolate chips in the microwave and then mix in a dash of cocoa powder. Dip broken pretzel pieces into the white chocolate and place them on a piece of parchment. Refrigerate to harden and then insert into the middle of the pumpkin to form stems.
Tip: Pretzel stems can be made up to a week in advance and stored in the fridge.
Gold finish
This step is totally optional but gives a sparkle look to these treats. Sift some gold dust on top of the finished treats.
Helpful tips
- Use super fine almond flour and not almond meal.
- If dough feels too soft to roll, then leave aside for 10 to 20 minutes at room temperature to firm up.
- To make it gluten free, use gluten free pretzels
- Use peanut butter instead of almond butter.
More Halloween treats
Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipe
No Bake Halloween Pumpkins
Ingredients
Stems
- 3 pretzels
- 2 tablespoons white chocolate chips optional
- 1-2 pinches cocoa powder optional
Pumpkins
- ¼ cup almond butter creamy
- ¼ cup maple syrup
- ¼ cup semi sweet chocolate chips
- ¼ cup + 2 tablespoons almond flour super fine
- 3 tablespoons cocoa powder
- 1 pinch salt
- Edible gold dust optional
Instructions
Make stems (easy method)
- Break pretzels to get large curved pieces.
Make stems (given method)
- Line a small plate with parchment paper and set aside. Break each pretzel into large pieces.
- Melt white chocolate chips in the microwave until melted (20 to 50 seconds), stirring every 20 seconds. Remove and stir in cocoa powder.
- Holding the tip of a pretzel piece, dip into the melted chocolate and remove, making sure to drip any excess chocolate. Place on the parchment lined plate. Repeat process for remaining pretzels. Place plate in the fridge, for a few hours to firm up. Tip: Pretzel stems can be made up to a week in advance and stored in the fridge.
Make pumpkins
- Add almond butter, maple syrup and chocolate chips into a medium microwave safe bowl. Melt for about 45 seconds or very hot. Remove from microwave and stir well, until it becomes a smooth mixture.
- Add almond flour, cocoa powder and salt. Stir well to make a make a smooth dough and shiny dough. Tip: If the dough feels very soft then let it rest at room temperature for a few minutes to firm up.
- Divide dough into 7 equal pieces. Roll each portion to make smooth ball without any cracks. Tip: If it cracks, then knead that dough gently in your hand 3 to 4 times and then roll again into a smooth ball.
- Using a rounded toothpick, make 8 indentations (refer video/photos), to get the shape of a pumpkin. Insert a pretzel stem in the middle.
- Optional step - Sprinkle a touch of edible gold dust on the pumpkins to add some shine.
- Store pumpkins in the refrigerator but leave at room temperature for at-least 30 minutes before eating.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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