Pumpkin Energy Balls are the healthy fall snack you need in your life. Filled with good-for-you ingredients, these will give you an energy boost while keeping sugar and calories to a minimum. Make a batch for your family today!
If you’ve been around here for awhile, you already know that I’m a pumpkin FANatic! I love it all. Pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin cheesecake, pumpkin lattes, and even pumpkin chili!
So it just makes sense to have a healthier option for my fellow pumpkin fans that are perhaps avoiding refined sugars or decadent desserts. It’s all about balance for me, so while I might grab one of these, or a jar of Pumpkin Spice Overnight Oats after a workout, I will probably go for that Pumpkin Spice Sugar Cookie for a weekend treat.
Oh, and I’ll for sure be slurping on a Pumpkin Foam Cold Brew all fall long. Because coffee is life!
Most of these are basic pantry ingredients, but possible variations are listed below.
The Dry Ingredients
- Old Fashioned Oatmeal – I love using the rolled oats that are left whole (instead of the quick oats), because of the texture. But you could use the quick oats if that’s what you have.
- Flax Seed – For some added health benefits!
- Pepitas – AKA pumpkin seeds. I went with the salted and roasted pepitas.
- Mini Chocolate Chips – These are a staple in my kitchen and I love using them in power balls.
- Cinnamon and Pumpkin Pie Spice – THE fall spices that you should keep stocked AT ALL TIMES.
- Kosher Salt – Just a pinch.
The Wet Ingredients
- Almond Butter – I used a store bought brand. If you’re feeling energetic, you could make your own Homemade Almond Butter to use.
- Pumpkin – Use pumpkin puree for a great pumpkin-y flavor.
- Honey – Honey is nice to use for both favor and texture. It helps the ingredients stick together in a ball!
- Vanilla – I used a bit of vanilla bean paste, but vanilla extract works too.
If there is one thing I like to keep in the freezer at all times (in addition to the best healthy chocolate granola), it’s some sort of protein or energy balls. They’re easy to make and freeze so nicely!
How to make Pumpkin Energy Balls
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the oatmeal, flax seed, pepitas, mini chocolate chips, cinnamon, pumpkin pie spice, and salt. Stir with a spoon.
Combine the wet ingredients. In another bowl, combine the wet ingredients – the almond butter, pumpkin, honey, and vanilla. Use a hand mixer to blend together.
Pour the wet into the dry. Then pour the wet ingredients into the dry, and mix again until very well combined.
Refrigerate. Refrigerate to make it less sticky. This will make it easier to roll into balls.
Roll into balls. Roll the mixture into balls. I kept them fairly small, but you could make them any size you like.
Store. Place balls on a baking sheet lined with parchment paper, and either store in the refrigerator (up to a few days), or freeze. I normally freeze them on the baking sheet and transfer to an airtight freezer bag for storage.
Lots of possibilities, but keep the pumpkin and the spices! Gotta keep that fall flavor in these!
- Use shelled sunflower seeds instead of pumpkin seeds.
- Skip the flax seed and use an equivalent amount of another nut.
- Substitute white chocolate chips for the chocolate chips.
- Go with regular peanut butter instead of almond butter.
Other pumpkin treats
The following are some of my favorite pumpkin flavors. I love all of these!
Pumpkin Energy Balls
- 2½ cups old-fashioned oatmeal
- ¼ cup flaxseed
- ½ cup pepitas
- ½ cup mini chocolate chips
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup creamy almond butter
- ½ cup pumpkin puree
- ½ cup honey
- 1 teaspoon vanilla bean paste
- In a mixing bowl, combine the dry ingredients – the old fashioned oatmeal, flax seed, pepitas, mini chocolate chips, cinnamon, pumpkin pie spice, and kosher salt.
- In another bowl, combine the wet ingredients – the almond butter, pumpkin, honey, and vanilla. Blend with a hand mixer.
- Add the wet ingredients to the dry. Mix again with a hand mixer until very well combined.
- Chill the batter to make them easier to roll. Then roll into about 28 equal sized balls.
- You can store these in the refrigerator for several days. Freeze them in an airtight bag for a month or so.