I love making desserts that are soft, chewy, and comforting, and these Pumpkin Sesame Balls are one of my favorites. They’re simple, healthy, and so delicious that you’ll want to enjoy more than just one.

Pumpkin Sesame Balls (No-Fry Version)

I love this recipe because it brings together the natural sweetness of pumpkin with the nutty crunch of sesame seeds. The best part is that it’s baked instead of fried, which makes it lighter and healthier while still keeping that chewy, irresistible texture.

Why you‘ll love this recipe

• Healthier no-fry version that’s baked until golden.
• Soft, chewy pumpkin mochi inside with a crisp sesame crust.
• Easy-to-follow recipe with a high success rate.
• Perfect for afternoon tea, gatherings, or a guilt-free snack.
• Naturally sweet from pumpkin, needing very little added sugar.

Pro Tips for Perfect Pumpkin Sesame Balls Every Time

1. Flour Adjustment is Key

Pumpkin varieties vary in moisture – Kabocha tends to be drier while butternut is wetter

Start with 100g glutinous rice flour, then add 1 tbsp at a time until achieving:

• Smooth, pliable texture
• No sticking to clean fingers
• Holds shape when rolled

2. Alternative Cooking Methods
   Air Fryer Version:

175°C (350°F) for 18-22 minutes

Shake basket at 10-minute mark

Spritz with oil for extra crispness

Stovetop Option:

Use non-stick pan with lid

Medium-low heat with 1 tsp oil

Cook 3-4 minutes per side, covered

3. Sesame Variations

Flavor Boost: Toast sesame seeds first

Visual Appeal:
• Black & white sesame mix
• Add 1/2 tsp matcha powder to dough

Nutty Alternative: Crushed peanuts or almond flakes

4. Storage & Reheating
   Best Fresh:Consume within 2 hours of baking
   Next-Day Revival:

Oven: 150°C (300°F) for 5-8 minutes

Air Fryer: 160°C for 3-4 minutes

Microwave: 10 seconds + 5 sec bursts (place damp paper towel underneath)

Ingredients

• 300 g pumpkin (peeled weight, use sweet varieties like kabocha or honey pumpkin)
• 20–30 g zero-calorie sugar (or substitute fine granulated sugar; adjust to taste)
• 200–250 g glutinous rice flour (adjust depending on pumpkin moisture)
• white sesame seeds, as needed (for coating, cleaned and free of impurities)
• a little cooking oil (for greasing the baking tray and lightly spraying the balls; use corn oil, olive oil, etc.)

Instructions

1. Prepare the pumpkin

Wash and peel the pumpkin (be careful, the skin is tough). Cut into 0.5 cm cubes of even size.

Steam over boiling water for 15–20 minutes until tender enough to pierce easily with chopsticks.

Transfer to a large bowl, add sugar, and mash into a smooth pumpkin puree while still warm (for extra smoothness, you can strain it).

2. Make the dough

Let the pumpkin puree cool until warm but not hot.

Gradually add the glutinous rice flour in parts (about 100 g at a time), mixing with a spatula until no dry flour remains. Then knead by hand into a dough.

Adjust the texture: if too sticky, add more flour; if dry or cracking, add a little warm water (5 ml at a time).

Knead until smooth, soft, and elastic, without sticking to your hands.

3. Shape the balls

Divide the dough into 30 g pieces. Roll each into a smooth ball with your palms.

Place sesame seeds in a shallow plate. Roll each ball over the sesame seeds until fully coated. (If sesame doesn’t stick well, lightly moisten the dough with water first.)

Place coated balls onto a baking tray lined with parchment paper or lightly brushed with oil. Leave some space between each ball.

4. Bake the sesame balls

Preheat the oven to 180°C (356°F) for 5–10 minutes.

Spray or brush a little oil on the surface of the sesame balls (optional, for extra crispness).

Bake in the middle rack at 180°C for about 30 minutes. Start checking at 25 minutes—when sesame turns golden and balls puff slightly, they’re ready.

Remove from the oven, let cool for 2–3 minutes, then enjoy warm.

Frequently Asked Questions

Q: Can I make these without an oven?
A: Yes, you can pan-fry them on low heat with a little oil until golden and cooked through, or use an air fryer.

Q: Can I store pumpkin sesame balls?
A: They taste best fresh, but you can refrigerate leftovers in an airtight container for 1–2 days. Reheat in the oven or air fryer to restore crispness.

Q: Can I use canned pumpkin puree?
A: Yes, but it may have more moisture. Reduce the amount slightly and adjust with flour until the dough is smooth.

Q: Why did my dough crack or feel dry?
A: That means too much flour was added. Just knead in a little warm water to fix it.

Healthier Pumpkin Sesame Snack (Easy Recipe)

Soft, chewy, and nutty, these baked Pumpkin Sesame Balls are a healthier take on the classic snack. Wrapped in golden sesame, they're naturally sweet, deliciously chewy, and perfect for tea time.

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Snack

Cuisine Chinese

Servings 5

Ingredients

  

1x2x3x

• 300 g pumpkin
• 20–30 g zero-calorie sugar
• 200–250 g glutinous rice flour
• white sesame seeds as needed
• a little cooking oil

Instructions

 

Prepare the pumpkin

• Wash and peel the pumpkin (be careful, the skin is tough). Cut into 0.5 cm cubes of even size.
• Steam over boiling water for 15–20 minutes until tender enough to pierce easily with chopsticks.
• Transfer to a large bowl, add sugar, and mash into a smooth pumpkin puree while still warm (for extra smoothness, you can strain it).

Make the dough

• Let the pumpkin puree cool until warm but not hot.
• Gradually add the glutinous rice flour in parts (about 100 g at a time), mixing with a spatula until no dry flour remains. Then knead by hand into a dough.
• Adjust the texture: if too sticky, add more flour; if dry or cracking, add a little warm water (5 ml at a time).
• Knead until smooth, soft, and elastic, without sticking to your hands.

Shape the balls

• Divide the dough into 30 g pieces. Roll each into a smooth ball with your palms.
• Place sesame seeds in a shallow plate. Roll each ball over the sesame seeds until fully coated. (If sesame doesn't stick well, lightly moisten the dough with water first.)
• Place coated balls onto a baking tray lined with parchment paper or lightly brushed with oil. Leave some space between each ball.

Bake the sesame balls

• Preheat the oven to 180°C (356°F) for 5–10 minutes.
• Spray or brush a little oil on the surface of the sesame balls (optional, for extra crispness).
• Bake in the middle rack at 180°C for about 30 minutes. Start checking at 25 minutes—when sesame turns golden and balls puff slightly, they're ready.
• Remove from the oven, let cool for 2–3 minutes, then enjoy warm.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.