If you love pumpkin spice, you need these Pumpkin Energy Balls in your life! They come together in minutes, are naturally sweetened with Medjool dates, and make the perfect grab-and-go snack for busy fall days.
I also love these Pumpkin Banana Bread Muffins.
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The Best No Bake Pumpkin Energy Bites
These no-bake Pumpkin Spice Energy Balls are a great fall-inspired, portable breakfast or snack that, like my Pumpkin Spiced Latte, Pumpkin Bread and Pumpkin Blended Baked Oats, are perfect for all you pumpkin spice lovers. And having a batch in your fridge will prevent you from snacking on junk food.
These pumpkin bites are made with 100% whole ingredients and are 100% delicious. Naturally sweetened with pitted dates, there’s no extra refined sugar in these tasty pumpkin bites. If you want to make a variety of these energy balls for throughout the week or for a party, be sure to try my Chocolate Bliss Balls, Apricot Balls and Peanut Butter Balls.
This recipe is featured in my roundup of 15 Healthy Pumpkin Desserts.
Ingredient notes
- Old-fashioned rolled oats - check label for gluten-free, if needed
- Almond butter - you can also cashew, peanut, or sun butter.
- Medjool dates - about 10-12, pitted
- Canned pumpkin puree - make sure you use real pumpkin puree and not pumpkin pie filling
- Hemp hearts or chia seeds
- Pumpkin pie spice - use store bought or the homemade recipe provided in the section below
- Ground cinnamon
- Salt
- Vanilla - use a quality vanilla extract
- Dark mini chocolate chips - optional, but highly recommended
See recipe card for quantities.
Step-by-step instructions
- Step 1: Place oats in a food processor and pulse a few times until they break down into a texture resembling a coarse flour.
- Step 2: Add the remaining ingredients except chocolate chips if using. Process until mostly smooth, dough like consistency.
- Step 3: Transfer the mixture to a bowl and add mini chocolate chips (if using). Fold with a silicone spatula or a spoon until evenly distributed.
- Step 4: Use a small cookie scoop or a spoon to drop portions of “dough" onto a cookie sheet or a plate, then roll into about 18-20 balls.
Storage and Freezing
Fridge: Store in an airtight container for up to 7 days in the refrigerator.
Freezing: You can keep these pumpkin balls frozen for up to 3 months, too. Be sure to let thaw slightly before enjoying.
How Can I Make Pumpkin Pie Spice At Home?
If you don’t have any pumpkin spice on hand, you can easily make it at home. You will need the following ground spices:
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Allspice
Here’s a trusted Homemade Pumpkin Pie Spice Recipe I’ve used many times from my friend and fellow Mainer Michelle at Barefoot in the Pines.
Recipe Notes and Tips
- Speaking from experience, make sure to use pitted dates or pit them before adding to the recipe.
- Drippy, creamy almond butter works best for this recipe. If you prefer, you can use other nut butter such as peanut or cashew.
- Make sure to use 100% pumpkin puree, NOT pie filling.
- This recipe makes about 20 bite-size balls. If you prefer, you can make them larger or smaller.
- The dark chocolate chips are optional but definitely recommended to add great flavor and texture.
- Make a batch ahead of time and refrigerate or store in the freezer until needed.
Top Tip
If your dates are dry, soak them in hot water for 10-15 minutes before draining and using. Soaking in hot water will soften them and allow them to break down easily into the mixture.
Recipe FAQs
No, oat flour is not recommended. Oat flour is very fine and will affect the texture of the balls. Coarse, ground oats work best for the right consistency of the dough.
Yes. Almond butter works best but creamy peanut butteror cashew butter will also be fine, though the flavor will change a little.
If your dough is too sticky, add a little more oats (1-2 tablespoons at a time) or some almond flour.
As long as your mini chocolate chips are dairy free, this recipe is vegan as written.
More healthy snack ideas
Looking for other recipes like this? Try these:
Recipe
Equipment
Ingredients
- 1 ½ cup rolled oats old fashioned
- ½ cup almond butter
- 1 cup Medjool dates about 10-12 dates, pitted
- ¼ cup pumpkin puree canned
- ¼ cup hemp hearts or chia seeds
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon vanilla
- ¼ cup dark mini chocolate chips (optional)
Instructions
- Place 1 ½ cups of rolled oats to a food processor and pulse a few times until they break down into a coarse, flour-like texture.
- Add medjool dates, almond butter, pumpkin puree, hemp hearts (or chia seeds), vanilla, pumpkin pie spice, cinnamon and salt.
- Process until mostly smooth, dough like consistency.
- Transfer to a bowl, add mini chocolate chips (if using) and fold with a silicone spatula or a spoon until evently distributed.
- Form 18-20 balls. Use a small cookie scoop or a spoon to drop portions of"dough" onto a cookie sheet or a plate, then roll into balls.
- Enjoy right away or refrigerate in an airtight container for up to 7 days.
Kevin says
I need more protein and I hate eating full meals during the work day. These are perfect to pack and pop with coffee.
Bogusława says
Delicious, quick and easy!
Lora says
These pumpkin energy balls are the perfect cozy snack—naturally sweet, quick to make, and full of fall flavor. Ideal for busy days when you need a little boost!
Marie-Pierre Breton says
Perfect for the fall season! The kids put some in their lunchboxes for school, and they disappeared! Great recipe!
Ashley says
The perfect on-the-go fall breakfast. Thanks for the great recipe!
Agnieszka says
❤️
Claudia says
Just made these pumpkin energy balls—so good and super easy! 🎃✨
Marilyn says
This is a very delicious recipe!!