Pumpkin Havregrynskugler (Danish Oat Balls)

Pumpkin havregrynskugler are easy, no-bake treats have all the comforting fall vibes. Pumpkin and oats are combined with a cozy blend of cinnamon, ginger and nutmeg and rolled in coconut. These little bites are the perfect companion to your coffee or tea, and they’re a delicious dessert!

Want more fall dessert recipes? You’ll love my Apple Cake with Caramelized Almond Topping, Cardamom Cinnamon Rice Krispie Treats, and Cardamom Apple Gratin recipes!

Danish havregrynskugler, also known as oat balls, are a classic Danish treat. These delicious, no-bake snacks are typically made with a combination of rolled oats, butter, sugar, cocoa, and coffee. They’re mixed together, rolled into bite-sized balls, and often coated with desiccated coconut.

I thought it would be fun to create a fall-inspired havregrynskugler so I subbed out the coffee and chocolate with pureed pumpkin and warm, cozy spices. These are a delicious twist on a traditional Danish treat!

Why You’ll Love This Recipe

• You don’t need to turn your oven on to make them!
• They have all the cozy flavors of fall – pumpkin, nutmeg, ginger and cinnamon.
• Great for a grab-and-go snack or dessert.
• They look like little frosted pumpkins!
• You can easily customize them with different add-ins and spices. See below for ideas.

Ingredients

• Pumpkin puree: Make sure you use pumpkin puree and not pumpkin pie filling which is full of sugar and spices. Alternatively, you can make your own by roasting and pureeing fresh pumpkin. If you have any left over make my Rye Pumpkin Pancakes!
• Oats: Ideally, you’d use instant oats because they’re smaller and blend into the balls. I always have rolled oats in the house, so I just pulse them in the food processor a few times to break them down.
• Unsalted butter: Adds creaminess and richness to the havregrynskugler. I like to use unsalted butter so I can control the amount of salt.
• Powdered sugar: Also known as confectioners’ sugar. Adds sweetness and a smooth consistency to the balls.
• Spices: Warm, aromatic flavors that gives these balls the flavors of fall.
• Coconut flakes: Look for finely shredded coconut. If you can’t find it, you can make your own by pulsing shredded coconut in the food processor to make smaller pieces. I’ll use unsweetened when I want a less sweet pumpkin ball and sweetened when I want them to be sweeter.

See recipe card below for full ingredient measurements.

Variations

• Add in some mini chocolate chips. Just fold some in after mixing all the ingredients together in the food processor and before chilling and rolling.
• Incorporate chopped nuts like pecans, walnuts, or almonds for added crunch and a nutty flavor.
• Add chopped dried fruits such as raisins, cranberries, or apricots.
• Add a touch of citrus with orange zest. Grate the zest of one orange and add it to the pumpkin mixture.
• Instead of coconut, roll them in sprinkles, nonpareils, or sanding sugar.
• Play around with the spices. Try using pumpkin spice, allspice, cardamom or any other warm spice you prefer.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

• If you’re using rolled oats and want a finer texture (which is what I prefer), add them to the food processor first and pulse a few times until you get the texture to your liking.
• Add all ingredients except for the coconut to the food processor and blend until everything is thoroughly combined. If you don’t have a food processor, you can mix everything together in a large mixing bowl.
• Cover the food processor bowl or mixing bowl with plastic wrap and refrigerate for about 30 minutes. This will firm up the mixture making it easier to handle and shape the balls.

• Once the mixture has chilled, take it out of the refrigerator. Prepare a plate or a baking sheet lined with parchment paper.
• Place the coconut in a shallow bowl or dish.
• Scoop the mixture from bowl using a 1-tablespoon sized cookie scoop or a spoon. I use a #50 cookie scoop.
• Using your hands, roll mixture into balls.
• Roll each ball in the coconut until it’s fully coated and place them on your plate or baking sheet.
• Repeat the process until all the pumpkin mixture is used up.
• Refrigerate at least 1 hour to set, then serve.

Expert Tips

• Soften the butter: Let the butter soften at room temperature. Softened butter blends more easily with the other ingredients, giving the balls a smooth and creamy consistency.
• Spice it up: Adjust the spices to your taste. If you prefer a stronger spice flavor, feel free to increase the amount of cinnamon, ginger, or nutmeg, but do so gradually to avoid overpowering the pumpkin.
• Adjust the sweetness: The sweetness level in this recipe is determined by the powdered sugar. Adjust the amount of sugar to your preference. If you like it sweeter, add a bit more; for a less sweet version, reduce the sugar slightly.
• Chilling is crucial: Be patient when refrigerating the mixture. Chilling for at least 30 minutes makes it easier to shape the balls. You can even refrigerate the mixture for longer, or overnight, if it’s more convenient. Also, chilling them for at least an hour before serving allows them to firm up and develop their flavors.

How to Store

Refrigerator: Store your pumpkin havregrynskugler in an airtight container in the refrigerator for 4-5 days.

Freezer: They can also be frozen for longer storage. Place them in an airtight container or freezer bag with parchment paper between layers to prevent sticking and freeze for up to 3 months. When you’re ready to enjoy them, let them thaw out in the refrigerator for a few hours or overnight.

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