Pumpkin Engery Balls
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These no-bake pumpkin energy balls are irresistibly delicious! These healthy nibbles feature oats, peanut butter, pumpkin puree, vanilla, chocolate chips, and other fall flavors. On busy mornings, these 2-bite snacks are the perfect hand-held breakfast.
It’s always exciting to find an easy recipe like this, that’s yummy, healthy and comes together quickly. This is a feel-good recipe that’s super tasty. It’s basically a granola bar/cookie dough hybrid packed with nutrients.
When I share them at the beach or at outdoor gatherings, I feel like I’m serving up joy! It’s a great way to celebrate the season.
Eat pumpkin energy balls before or after workouts. Take them to sporting events. Serve them to the kiddos with fresh fruit like apples, pears, bananas or clementines. My husband packs these grab-and-go snacks when boating.
Want a bigger energy boost? Turn this recipe for small bites into pumpkin protein balls. Add a scoop of vanilla protein powder (25 to 30 grams) to the mixture with an extra drizzle of honey to keep the balls moist and cohesive.
🛒 Ingredients
This easy no-bake recipe comes together quickly with a few basic pantry staples. You may have most of the ingredients in your cupboard right now.
- Creamy Peanut Butter: This sticky moist ingredient helps hold the balls together.
- Honey: Adds the perfect amount of sweetness.
- Pumpkin Puree: A star ingredient for these pumpkin energy balls.
- Pumpkin Pie Spice: Adds delicious fall flavors and aromas. This spice pairs perfectly with pumpkin puree.
- Vanilla Extract: Enhances the flavor of the other ingredients while contributing an irresistible bakery aroma.
- Rolled Oats: A traditional ingredient for pumpkin energy balls.
- Quick Cook Oats: For texture. They work great in combination with rolled oats.
- Sea Salt: Helps balance the flavors of the other ingredients.
- Mini Chocolate Chips: A delicious add-in that makes this recipe extra special.
- Roasted salted pumpkin seeds, shelled: Contribute fall flavor and a crunchy texture.
👩🏻🍳 KITCHEN SMARTS: This is the ideal recipe for using leftover pumpkin puree from other fall recipes like pumpkin bagels, pumpkin pop tarts, pumpkin pie smoothie, and pumpkin hummus. It prevents ingredient waste.
🥣 Easy Ingredient Swaps
Missing an ingredient for these pumpkin energy bites? Don’t put on your shoes and head to the market. Instead, head to your fridge and pantry. Check for these easy ingredient swaps. It’s convenient and money-saving to use ingredients you already have on hand.
- Peanut Butter: Substitute with an option that’s smooth and moist with oil in the liquid, not the type that’s more solid and dry. We need that moisture to hold the balls together. Use almond butter, sunflower butter, cashew butter, or Biscoff cookie butter.
- Honey: Agave nectar or maple syrup are both excellent swaps. In a pinch, you can also try tahini.
- Pumpkin Pie Spice: This classic fall spice adds warmth and aroma. Ground cinnamon is the best swap. Or use ground cinnamon plus a pinch of nutmeg and tinier pinches of ground ginger and ground cloves.
- Vanilla Extract: Sub with bourbon, brandy or amber rum.
- Mini Chocolate Chips: Use a bar of baking chocolate. Just roughly chop it into small pieces. Or use any type of mini baking chips.
- Roasted Salted Pumpkin Seeds: Use shelled sunflower seeds instead. You can also use chia seeds, flax seeds or chopped nuts.
📖 Recipe Steps
RECIPE PREP: Line a baking sheet or shallow baking dish with parchment paper. Pull out measuring cups, measuring spoons, and a (1-tablespoon) cookie scoop. Plug in a food processor.
- STEP 1: Add peanut butter, honey, pumpkin puree, vanilla, rolled oats and pumpkin pie spice to the bowl of the food processor. Pulse until ingredients are fully incorporated.
- STEP 2: With a spatula, transfer mixture to a large bowl. Add quick cook oats, mini chocolate chips, and pumpkin seeds. Stir to combine.
- STEP 3: Do a taste test. Add salt as desired. Not only does salt enhance the flavor of chocolate, it can also tamp down sweetness. Stick the bowl into the freezer for 10 to 15 minutes so the pumpkin energy balls will be easier to roll and shape.
- STEP 4: Scoop and form into balls. Line up the pieces on the prepared baking tray. Pop the tray into the freezer for 15 minutes. Transfer pieces to an air-tight container. Store in the fridge for up to 2 weeks.
🧑🏼🍳 Recipe FAQ
These are the most commonly-asked questions when making pumpkin energy balls, and the most helpful answers for recipe success.
The rolled oats grind into oat flour when processed with the wet ingredients. To maintain texture in the energy bites, we add quick cook oats (these are smaller pieces that are also easier to chew) to the mixture at the end, along with chocolate chips and pumpkin seeds.
A metal scoop is the best way to portion out the mixture. With lightly damp hands, shape them into balls. Another great option: line an 8 x 8 pan with parchment paper. Press the mixture into an even layer. Freeze 20 minutes, then slice into small energy bars. Wrap and refrigerate.
Add a light drizzling of honey or a bit more peanut butter to bring the mixture together. Another option is moistening the balls with a tiny bit of water or a touch of almond milk.
Get creative! Try shredded coconut, chocolate or vanilla protein powder, raisins, cranberries, chia seeds, poppy seeds, or roasted salted sunflower seeds (shelled). Just keep in mind: you’ll need to up the sticky ingredients as well to keep the balls intact.
When stored in the fridge in an air-tight container, they’ll stay fresh up to 2 weeks. For longer storage, freeze them. Here’s how: line a metal tray with a silicone baking mat. Arrange balls on the tray leaving room between pieces. Freeze 30 minutes or until solid. Wrap individual pieces in plastic wrap. Add to a zip-top freezer bag. Freeze up to 1 month.
🍁 More Fall Snacks
If you loved these pumpkin energy balls, get ready to make these delicious fall snacks. Some can also be enjoyed for breakfast! It’s a great way to savor the flavors of the season. If desired, pair them with a yummy pumpkin pie smoothie or pumpkin spice hot chocolate.
- Baked Cinnamon Donuts
- Chewy Chocolate Chip Granola Bars
- Chocolate Pecan Bars
- Pumpkin Bagels
- Pumpkin Pop Tarts
- Pumpkin Biscotti
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
Friends say these small bites taste a lot like pumpkin pie but even better! My husband says, bring on the fall flavors. He enjoys these before heading out the door to go cycling. We take them on boating excursions, and pack them as snacks for airline travel.
If you agree this recipe is a keeper. Give them a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
PUMPKIN ENERGY BALLS
- Total Time: 45 Minutes
- Yield: 24 Balls 1x
Description
These no-bake pumpkin energy balls will satisfy cravings for pumpkin pie flavors. These small bites are quick and easy to make, and super snackable. They’re also healthy and delicious.
Ingredients
- 1/4 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup rolled oats
- 3/4 cup quick cook oats
- Sea salt, to taste
- 1/4 cup mini chocolate chips
- 1/4 cup roasted salted pumpkin seeds, shelled
Instructions
RECIPE PREP: Line a baking sheet or shallow baking dish with parchment paper. Pull out measuring cups, measuring spoons, and a (1-tablespoon) cookie scoop. Plug in a food processor.
- Add peanut butter, honey, pumpkin puree, vanilla, rolled oats and pumpkin pie spice to the bowl of the food processor. Pulse until ingredients are fully incorporated.
- With a spatula, transfer mixture to a large bowl. Add quick cook oats, mini chocolate chips, and pumpkin seeds. Stir to combine.
- Do a taste test. Add salt as desired. Not only does salt enhance the flavor of chocolate, it can also tamp down sweetness. Stick the bowl in the freezer for 10 to 15 minutes so the energy bites will be easier to roll and shape.
- Scoop and form into balls. Line up the pieces on the prepared baking tray. Pop the tray into the freezer for 15 minutes. Transfer pieces to an air-tight container. Store in the fridge up to 2 weeks.
Notes
Why use 2 types of oats for this recipe? The rolled oats grind into oat flour when processed with the wet ingredients. To maintain texture in the energy bites, we add quick cook oats (these are smaller pieces that are also easier to chew) to the mixture at the end, along with chocolate chips and pumpkin seeds.
Tips for rolling and shaping the balls: A metal scoop is the best way to portion out the mixture. Then with lightly damp hands, shape them into balls. Another great option: line an 8 x 8 pan with parchment paper. Press the mixture into an even layer. Freeze 20 minutes, then slice into small energy bars. Wrap and refrigerate.
How to store these energy bites: Add them to an air-tight container. Store them in the fridge. They’ll stay fresh and tasty up to 2 weeks. For longer storage, freeze them. Here’s how: line a metal tray with a silicone mat. Arrange balls on the tray leaving room between pieces. Freeze 30 minutes or until solid. Wrap individual pieces in plastic wrap. Add to a zip-top freezer bag. Freeze up to 1 month.
- Prep Time: 15 Minutes
- Chill Time: 30 Minutes
- Cook Time: 0 Minutes
- Category: Snacks
- Method: No-Bake
- Cuisine: American
Pumpkin Energy Balls 👉🏻 Join the Convo
What are your favorite on-the-go snacks? Are they healthy options for you and your family? Would you like to enjoy some pumpkin energy bites? Share your thoughts on these snacks in the comments below.
Oh how fun! These pumpkin energy balls are definitely the perfect seasonal treat. Love all those flavors.
This is definitely a healthy snack made with all the healthy combinations. We loved the tasty flavors. Perfect as a Tiffin Box option.
Count me in for an energy ball that is packed with all the yummy Fall flavors.
I made a big batch of these on Monday and we used them for breakfast for my kids all week long! It made the rush of weekday mornings so much easier, and my kids absolutely loved them!
Thanks for this pumpkin energy ball recipe! Pumpkin isn’t something I normally have around the house, but with October just around the corner I can’t wait to try these. Thank you!