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These pumpkin buckeyes are a fall take on a classic! They’re made with almond butter, are dairy-free, and are free of refined sugar.

Pumpkin buckeyes on a plate.

Buckeyes are a delicious no-bake snack! They’re essentially peanut butter balls that are dipped in chocolate to make sort of an eye. They’re great around the holidays, and when I saw Butternut Bakery make buckeyes shaped like a pumpkin, I was super inspired to do my own spin on it!

These pumpkin buckeyes are so cute and simple to make. They’re a no-bake recipe that will still seriously impress your friends! Make them for a Halloween party, Thanksgiving, or a fall get-together to wow your guests!

The Ingredients for Pumpkin Buckeye’s

  • Almond Butter. You’ll want to use smooth almond butter like Barney butter. You can also use other nut butter, as long as it’s smooth!
  • Pumpkin Puree. This adds that signature pumpkin flavor that you need from a recipe like this.
  • Almond Flour and Coconut Flour. For a nut-free version, you can try tigernut flour.
  • Maple Syrup and Coconut Sugar.
  • Pumpkin Pie Spice. For AIP,  use this pumpkin pie spice blend.
  • Vanilla Extract and Salt.
  • Dairy-Free Chocolate Chips. Enjoy Life is my favorite brand!

How to make Pumpkin Buckeye’s

  • Combine the almond butter mixture in a bowl. 

The ingredients for pumpkin buckeyes in a bowl before and after mixing.

  • Roll into balls and coat in coconut sugar and pumpkin pie spice. 

The pumpkin buckeyes rolling in coconut sugar

  • Form the pumpkins. Working with on ball at a time, use butchers twine to make 4 shallow indents on top of the ball to form ridges like a pumpkin. Add the chocolate chip on top to make the pumpkin stem. Repeat with all of the buckeyes.

The pumpkin buckeyes with a string to form indents to look like a pumpkin.

  • Chill. Transfer to the fridge and allow to set and chill for about 30 minutes. Enjoy chilled!

How do you make these buckeyes AIP?

I haven’t made these AIP, but here are my recommendations…

  • Use tigernut butter instead of almond butter
  • Use tigernut flour instead of almond flour
  • Use homemade carob chips instead of chocolate.
  • Use this pumpkin pie spice blend.

Can you make this nut-free?

  • Use sunbutter instead of almond butter
  • Use more coconut flour instead of almond flour

Can you make this coconut-free?

Coconut flour helps to bind the almond butter to make it easier to roll, so you may need more almond flour if you don’t use coconut flour.

How do you store buckeyes?

They’re best stored in the fridge for 3-5 days. You can extend the shelf life by freezing them!

A platter filled with pumpkin buckeyes

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Pumpkin Buckeye’s

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 9 servings 1x
  • Diet: Gluten Free
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Description

These pumpkin buckeyes are a fall take on a classic! They’re made with almond butter, are dairy-free, and are free of refined sugar.

Ingredients

Units Scale
  • 1 cup almond butter (see notes for AIP)
  • 2 tbsp pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup almond flour
  • 1/4 cup + 2 tbsp coconut flour
  • 1 tsp pumpkin pie spice, divided
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp coconut sugar
  • 8–10 dairy-free chocolate chips

Instructions

  1. Using a large bowl, combine the almond butter, pumpkin puree, maple syrup, almond flour, coconut flour, vanilla extract, 1/2 tsp pumpkin pie spice, and salt. Stir to combine until the almond butter mixture is firm and easy to mold.
  2. Prepare a parchment-lined baking sheet or large plate. Use your hands or a small cookie scoop to roll into 8-9 balls.
  3. Combine the coconut sugar and 1/2 tsp pumpkin pie spice and set on a small plate or shallow bowl. Roll the balls in the sugar mixture to create a lightly coating.
  4. Working with one ball at a time, use butchers twine to make 4 shallow indents on top of the ball to form ridges like a pumpkin. Add the chocolate chip on top to make the pumpkin stem. Repeat with all of the buckeyes.
  5. Transfer to the fridge and allow to set and chill for about 30 minutes. Enjoy chilled!

Notes

Inspired by Butternut Bakery.

Use tigernut butter and flour to make AIP. You may have to adjust the amount of coconut flour depending on how moist your tigernut butter is, so just add it slowly to get the right conistency.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 30
  • Category: Dessert
  • Method: No Cook

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Fat: 16.9g
  • Carbohydrates: 16.5g
  • Fiber: 3.9g
  • Protein: 7.1g

Keywords: pumpkin buckeyes