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    Home » Recipes » Halloween

    No Bake Halloween Pumpkins

    Published: Aug 10, 2023 by Maria Doss · This post may contain affiliate links · Leave a Comment

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    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!

    edible halloween pumpkins on a board.

    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?

    Jump to:
    • Why you'll love these?
    • Ingredients
    • How to make?
    • Helpful tips
    • More Halloween treats
    • No Bake Halloween Pumpkins

    Why you'll love these?

    1. No Bake – There is no use for a stove or oven, making it a fun project to make with kids this spooky season.
    2. Healthy - Made using mostly healthy ingredients like almond flour, maple syrup, almond butter and cocoa powder, these no bake Halloweeen pumpkins are guilt-free.
    3. Perfect for kids to make - It's almost like working with play dough. Your kid will love shaping these no bake Halloween pumpkins.
    4. 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.

    1. Almond flour – Use super fine variety and not almond meal.
    2. 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.
    3. Cocoa powder – Dutch process cocoa powder are recommended for all no-bake recipes.
    4. Maple syrup - Makes it healthier and adds enough liquid to help with binding.
    5. Chocolate chips - Use semi-sweet chocolate chips for the right balance of sweetness.
    6. Pretzels – A broken part of a pretzel is used to make stems like in gingerbread cookie cups.
    7. White chocolate chips - It is optional and used purely for decorative purposes.
    8. 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.

    2 photo collage of melting chocolate chips and almond butter in a glass bowl.
    2 photo collage of mixing no-bake chocolate dough ball.

    Make Pumpkin dough

    1. Add almond butter, maple syrup and chocolate chips into a microwave safe bowl.
    2. Microwave until melted and smooth.
    3. Add almond flour, cocoa powder and salt.
    4. 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.

    two hands scooping a portion of chocolate dough using a spoon.
    2 hands rolling a ball of chocolate dough.

    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.

    2 photo collage of a hand using a toothpick to make indentations in a ball of chocolate dough.
    2 photo collage of a hand using a toothpick to make indentations in a ball of chocolate dough.

    7 to 10. Using a toothpick, make eight indentations to form the shape of a pumpkin.

    2 shaped chocolate pumpkins on a white plate.

    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.

    mini chocolate pumpkins on a board.

    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

    • chocolate mice on a black board.
      Chocolate Mice
    • a hand holding a piece of hallowen chocolate bark.
      Halloween Bark
    • Halloween mummy cookies on a black plate.
      Halloween Finger Cookies
    • 4 decorated skull shaped cookies on a white board.
      Skull Cookies

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipe

    no bake halloween chocolate pumpkins on a board.

    No Bake Halloween Pumpkins

    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!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 2 minutes minutes
    Additional Time: 30 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 7 Pumpkins
    Calories: 201kcal
    Author: Maria Doss

    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
    Prevent your screen from going dark

    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

    Use super fine almond flour and not almond meal.
    Microwave liquid mixture until it gets hot and not boiling. Remove from microwave and stir, until chocolate chips is melted.
    If dough feels too soft to roll, then leave aside for 10 to 20 minutes at room temperature to firm up.

    Nutrition

    Serving: 1 pumpkin | Calories: 201kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 177mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 77mg | Iron: 1mg

    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?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    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.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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