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These pumpkin energy balls are the BEST fall snack! They are super soft and chewy, perfectly sweet, and loaded with fall flavors. Pumpkin, dates, oats, peanut butter, and autumn spices – including cinnamon, ginger, and nutmeg – are all packed into one bite-sized ball. It’s a no-bake, vegan, and gluten-free recipe that’s ready in just 10 minutes. Enjoy ’em as a midday snack, or satisfy your post-dinner sweet tooth with this healthy dessert!
The fall season if officially here! And what better way to get kick things off than with a pumpkin-filled treat? This recipe is, essentially, pumpkin pie in bite-sized form. The balls are packed with warm fall spices, sweet pumpkin flavor, and a delicious autumn aroma. You’ll be surprised at how perfectly the 10 simple ingredients come together. Go ahead and light that autumn-scented candle, cozy up with a book, and snack on this pumpkin spice treat!
These pumpkin energy balls are:
- Vegan, gluten-free, no-bake, oil-free, and contain no added sugar
- Soft and chewy with a warm cinnamon-ginger flavor
- Naturally sweetened with medjool dates
- Made with healthy ingredients // ready in 10 minutes
- Great for snacking, meal prep, or on-the-go lunches
- Kid-approved and freezer friendly
- A healthy dessert to satisfy your sweet tooth this fall season!
What ingredients are in pumpkin spice balls?
- Oats: This recipe is primarily made with oats. They are loaded with fiber, vitamins, and minerals. Be sure to use rolled oats rather than steel cut or quick oats.
- Pumpkin: Pumpkin puree (from a can) is best for this recipe. It creates a subtle pumpkin flavor and an orange appearance, making this treat perfect for the fall months!
- Medjool dates: Dates naturally sweeten these pumpkin balls. They also provide a deliciously chewy texture. Be sure to remove the pits from your medjool dates before adding them to the food processor.
- Peanut butter: Use your favorite creamy peanut butter. If you’re not a fan of peanut butter, you can substitute it with almond butter instead.
- Chocolate chips: I recommend using mini vegan chocolate chips. The mini size creates a perfect proportion of chocolate in every bite.
- Vanilla extract: A dash of vanilla extract lightly warms and sweetens the flavor of these energy balls. Don’t skip it!
- Pumpkin spices: In particular, we’ll use ground cinnamon, ginger, and nutmeg. This combination creates a sweet, yet subtly spicy, fall flavor and aroma.
How to make pumpkin energy balls
To view the full ingredients list and step-by-step instructions, scroll down to see the recipe card below.
First, add the oats, dates, pumpkin, peanut butter, vanilla, and spices to the bowl of a food processor. Process the ingredients until a sticky dough forms.
Next, transfer the dough to a large bowl and add the chocolate chips. Mix together until the chocolate is evenly incorporated. After, scoop and roll the dough into 1-inch balls. Enjoy!
Kaylie’s tips
Pit the medjool dates. Make sure you remove the pits from your dates before adding them to the food processor.
The peanut butter can be substituted. Although I highly suggest using creamy peanut butter, any variety of nut butter will work in this recipe. You can use almond butter or cashew butter instead. For a nut-free option, replace it with sunflower seed butter.
Be sure the dough is sticky. After combining the ingredients in a food processor, the dough should be sticky and pinch-able. If your dates are too dry, the dough may also be too dry. If you’re having a tough time getting the dough to stick together, simply add 1/2 to 1 tbsp water or melted coconut oil. Then, process again until combined. The dough will have more moisture and the ingredients should come together smoothly.
Mini chocolate chips work best. However, if you don’t have any mini chocolate chips, you can use regular-sized chocolate chips instead. Alternatively, you can omit the chocolate completely and enjoy the pumpkin flavor in all of its glory!
Store in the refrigerator. These pumpkin energy balls are best stored inside a sealed, airtight container. Keep them in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, let them thaw for 10 minutes before enjoying.
More energy ball recipes with oats
- Peanut Butter Energy Balls
- Oatmeal Cookie Dough Balls
- Chocolate Peanut Butter Bliss Balls
- Pecan Pie Bliss Balls
More vegan fall dessert recipes
- Gooey Chocolate Chip Pumpkin Bars
- Pumpkin Chocolate Chip Oatmeal Cookies
- No-Bake Pecan Pie Bars (Vegan, Gluten-Free)
- Vegan Peanut Butter Blossoms
If you try these Pumpkin Energy Balls, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
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Pumpkin Energy Balls
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 15 balls 1x
- Category: Snack, Dessert
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
These no-bake pumpkin energy balls are the best fall snack! Each bite-sized ball is packed with pumpkin, oats, dates, peanut butter, and warm autumn spices. Get in the fall spirit with hints of cinnamon, ginger, and nutmeg in every bite. They are vegan, gluten-free, naturally sweetened, and ready in less than 10 minutes. Great for snacking or as a healthy dessert!
Ingredients
- 1 + 1/2 cups rolled oats
- 1 cup medjool dates, tightly packed (~14 dates)
- 1/2 cup peanut butter or almond butter
- 1/4 cup pumpkin puree, not pie filling
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger, or less if you don’t like pumpkin spice
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 tbsp mini chocolate chips
Instructions
- Add oats, dates, peanut butter, pumpkin, vanilla, cinnamon, ginger, nutmeg, and salt to the base of a food processor.
- Process ingredients until a sticky, nearly-smooth dough forms. The dough should be pinch-able and stick together when you press it with your hands.
- Transfer the dough to a large bowl. Add mini chocolate chips and mix to combine.
- Roll dough into 1-inch balls. Enjoy!
Notes
- Store pumpkin energy balls in an airtight container. Keep in the refrigerator for up to 1 week or store in the freezer for up to 3 months.
- If your dough is too dry and having a difficult time sticking together, add 1/2 to 1 tbsp water or melted coconut oil and process again. This will add more moisture and the dough should easily come together.
- If you aren’t a fan of pumpkin spice, use less ginger or omit it completely.
Nutrition
- Serving Size: 1 ball
- Calories: 158
- Sugar: 15g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3.5g
Keywords: pumpkin energy balls, pumpkin spice balls
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