If you are craving your pumpkin spice latte over ice because, despite the onslaught of all things pumpkin on Pinterest, it’s still 85 degrees where you are, I have the perfect fix for you today: No Bake Pumpkin Energy Balls.
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Pumpkin energy balls are the Pumpkin Pecan Cobbler you wanted to eat for breakfast last Friday while your family wasn’t watching, transformed into a healthy bite you can happily gobble anytime of day.
These pumpkin energy balls taste like morsels of pumpkin pie, take less than 15 minutes to prep, and are so wholesome, even the training staff at my gym (the latest recipients of my healthy treats) approved!
5 Star Review
“I love these! They were so easy and delicious. Everyone I gave them to LOVED them!”
— Charlotte —
About These Pumpkin Energy Balls
Today’s recipe magic happens entirely in the food processor. Dates are the main source of sweetness, but since pumpkin isn’t very sweet on its own, I added a touch of maple syrup, too; its cozy flavor always reminds me of fall. Oatmeal and chia seeds make an appearance, and if you have a bag of flaxseeds you’ve been trying to figure out how to use, feel free to add them too. (These Energy Balls or these Chocolate Peanut Butter Energy Balls are another great way to use up those extra chia seeds and flaxseeds.)
For a touch of richness and more fall-ness, I added toasted pecans, which provide protein and healthy fats, and seem to be the ingredient that really makes these energy bites taste like pumpkin pie. A generous pinch (or four) of pumpkin spices like cinnamon and ginger give the pumpkin energy balls warmth and that classic pumpkin taste I suspect had you craving them in the first place.
This pumpkin energy balls recipe calls for 1/4 cup of pumpkin puree, so it’s a great way to polish off any leftover canned pumpkin you have on hand from any of these recipes. You can double the batch to use up a bit more if you like, then stash the extras in the freezer, where they will last several months.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Dates. Medjool dates add sweetness and help the pumpkin energy balls hold together.
- Oats. Old-fashioned rolled oats add a satisfying, hearty texture, while quick oats blend into the rest of the energy balls a little more.
- Pecans. Toasting the pecan halves first helps bring out their nutty flavor.
- Pumpkin Puree. Be sure to use puree, not pie filling, which is sweetened.
- Maple Syrup. I love the cozy flavor maple syrup adds, but you can use an alternate sweetener like date syrup or honey if you’d like.
- Chia or Flaxseed. Hello, fiber and omega-3s!
- Pumpkin Pie Spice. Or use: 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon cloves.
- Extracts. Vanilla extract and maple flavor or maple extract. The maple is optional, but delicious. I also love it in these pumpkin scones!
No Bake Pumpkin Energy Balls
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Ingredients
- 1 cup pitted Mejool dates about 8 ounces or 10-12 large dates
- 1 cup old fashioned rolled or quick oats gluten free if needed
- ¼ cup toasted pecan halves
- ¼ cup pumpkin puree
- 1 tablespoon pure maple syrup plus additional 1-3 teaspoons as desired
- 1 tablespoon chia seeds or ground flaxseed meal
- 2 ¼ teaspoons pumpkin pie spice or swap: 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon cloves
- 1 teaspoon pure vanilla extract
- ¼ teaspoon maple flavor or maple extract optional but delicious—I also love it in these pumpkin scones
- ⅛ teaspoon kosher salt
Instructions
- If the dates are dry or hard, let soak in hot water for 10 minutes, then drain and pat dry. Transfer the dates to a food processor fitted with a steel blade. Pulse until the dates are in small pieces and form a sticky ball.
- Add the oats, pecans, pumpkin, 1 tablespoon maple syrup, chia seeds, pumpkin pie spice, vanilla extract, maple extract (if using), and salt. Pulse to combine. The oats and nuts should be in small pieces of roughly the same size, but not completely smooth. Taste and add 1-3 teaspoons additional maple syrup if you desire a sweeter mixture.
- Transfer the mixture to a bowl, then cover and refrigerate for at least 30 minutes. With a spoon or cookie scoop, scoop the mixture then roll it into balls. Transfer to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 2 months. If the balls are frozen, there is no need to let thaw—just eat immediately, or let them sit a few minutes to warm up if desired.
Notes
- These Pumpkin Energy Balls can be kept in the refrigerator for up to 2 weeks or frozen for up to 2 months. You can eat the balls immediately from the freezer, or let them warm up a bit if you prefer.
Nutrition
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