One of my favorite things about the autumn is that everything goes the way of pumpkin spice.
I am totally here for it.
And these pumpkin spice energy balls are just one of the many recipes that I love eating this time of year.
What’s great about them is that they’re easy to make and highly customizable.
You can also pack them with protein if you use peanut butter or a nut butter.
You can make them as desserts, as snacks, or even as breakfast bites.
Here’s that recipe for ya –
No-Bake Pumpkin Spice Energy Balls
These wholesome no-bake pumpkin spice energy balls are made with fresh pumpkin puree and warm autumn spices, delivering a naturally sweet, nutritious snack that's perfect for busy mornings, post-workout fuel, or satisfying afternoon cravings.
Ingredients
- 1/2 cup Fresh pumpkin puree (roasted and mashed, excess moisture squeezed out)
- 2 cups Rolled oats (old-fashioned or quick oats)
- 1/2 cup Almond butter (or any nut/seed butter)
- 1/3 cup Honey (or maple syrup for vegan option)
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground allspice
- 1/8 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 2 tablespoons Chia seeds
- 1/2 cup Chopped pecans or walnuts (optional, for added texture)
- 1/4 cup Mini chocolate chips (optional)
- 1/4 teaspoon Salt
- 2 tablespoons Shredded coconut (for rolling, optional)
Instructions
1. Prepare your fresh pumpkin puree by roasting small chunks of pumpkin at 400°F until tender, about 25-30 minutes. Once cooled, mash or blend until smooth. Place the puree in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to prevent the energy balls from being too wet.
💡 Tip: Fresh pumpkin contains more moisture than canned, so removing excess liquid is essential for the right consistency.
2. In a large mixing bowl, combine the squeezed pumpkin puree, almond butter, honey, and vanilla extract. Mix thoroughly until well blended and smooth.
💡 Tip: Warm the almond butter slightly if it's too thick to mix easily.
3. Add the cinnamon, ginger, allspice, cloves, and salt to the wet mixture. Stir until the spices are evenly distributed throughout.
💡 Tip: Adjust spice levels to your preference - add more cinnamon for a sweeter profile or more ginger for extra warmth.
4. Add the rolled oats and chia seeds to the bowl. Mix well until all ingredients are thoroughly combined. The mixture should be slightly sticky but firm enough to hold together.
💡 Tip: If the mixture is too wet, add more oats 1-2 tablespoons at a time. If too dry, add a small amount of honey or almond butter.
5. Fold in the chopped nuts and mini chocolate chips if using. These add texture and extra flavor to your energy balls.
💡 Tip: Toast the nuts beforehand for enhanced flavor.
6. Cover the bowl and refrigerate the mixture for 15-20 minutes. This makes the mixture easier to handle and shape.
💡 Tip: Chilling is optional but highly recommended for easier rolling.
7. Using clean hands or a small cookie scoop, portion out about 1 tablespoon of the mixture and roll it between your palms to form a ball. Repeat until all the mixture is used.
💡 Tip: Slightly damp hands prevent sticking. You should get 20-24 balls depending on size.
8. Optional: Roll the energy balls in shredded coconut, crushed nuts, or cocoa powder for an attractive coating and added flavor.
💡 Tip: This step adds visual appeal and prevents sticking during storage.
9. Place the finished energy balls in an airtight container, separating layers with parchment paper if needed. Refrigerate for at least 30 minutes before serving to allow them to firm up.
💡 Tip: Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
You can substitute nutmeg for the allspice.
Tips
- Always squeeze out excess moisture from fresh pumpkin puree to achieve the right consistency - this is the most important step when using fresh pumpkin instead of canned.
- These energy balls taste even better after sitting in the refrigerator overnight, allowing the flavors to meld together.
- Pack these in lunch boxes or take them on hikes for a convenient, healthy snack that provides sustained energy.
- Use a cookie scoop for uniform-sized balls that look professional and ensure consistent portion sizes.
- If you don't have all the individual spices, you can substitute with 2 teaspoons of store-bought pumpkin pie spice.
Variations
Whether you’ve got dietary restrictions or just like mixing things up, I’ve got a few great variations for ya here –
- Vegan version: Substitute honey with maple syrup or agave nectar, and use vegan chocolate chips.
- Protein boost: Add 1-2 scoops of vanilla or unflavored protein powder to increase protein content.
- Seed butter option: Replace almond butter with sunflower seed butter for a nut-free alternative suitable for those with allergies.
- Date-sweetened: Replace honey with 1/2 cup of pitted Medjool dates blended with the pumpkin puree for natural sweetness.
- Pumpkin pie version: Add 1 tablespoon of molasses for a deeper, more complex flavor reminiscent of pumpkin pie.
- Cranberry-orange twist: Add 1/4 cup dried cranberries and 1 teaspoon orange zest for a festive variation.
- Grain-free: Replace rolled oats with almond flour or coconut flour (you may need to adjust quantities).
Nutrition Facts
Calories: 95 kcal
Total Fat: 4.5g
Saturated Fat: 0.8g
Cholesterol: 0mg
Sodium: 30mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Total Sugars: 5g
Protein: 3g
Vitamin A: 15% DV
Vitamin C: 2% DV
Calcium: 3% DV
Iron: 6% DV
Potassium: 110mg