When I was in my early 20’s I lived in New York City. I loved the pumpkin pie around this time of year and thanksgiving. These Pumpkin Energy Balls remind me so much of Autumn and Winter in the USA. They taste like morsels of pumpkin pie, take less than 15 minutes to prep, and are so wholesome, even the staff at my local school (the latest recipients of my healthy treats) approved!
Today’s recipe magic happens entirely in the food processor. Dates are the main source of sweetness, and they also help to “glue” the Pumpkin Energy Balls together. Since pumpkin isn’t very sweet on its own, I added a touch of maple syrup, too; its caramelflavour always reminds me of Autumn/Winter. Oats 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 are another great way to use up those extra chia seeds and flaxseeds.)
For a touch of richness and more Autumn/winter-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. (Another cozy, Autumn/ Winter -inspired recipes to try is my :Gingerbread Bites
This Pumpkin Energy Ball 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. 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.
Leave the oven off, your taste buds on, and let this healthy Pumpkin Energy Ball recipe keep you happy all Autumn!
Tools I used to make this recipe:
- Food processor
- small spoon
- measuring spoons
How to make Pumpkin Energy Balls
Prep Time: 10 mins
Servings: 12 balls, approx.
Calories: 75 kcal
Pumpkin Energy Balls. Healthy no bake energy bites made with pumpkin, oats, and all of your favourite warm spices. Perfect for breakfasts and snacks!
- 1 cup pitted Medjool dates about 8 ounces or 10-12 large dates
- 1 cup old fashioned rolled or quick oats, gluten free if needed
- 1/4 cup toasted pecan halves
- 1/4 cup pumpkin puree
- 1 tablespoon pure maple syrup plus additional 1-3 teaspoons as desired
- 1 tablespoon chia seeds or ground faxseed
- 2 1/4 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
- 1/8 teaspoon salt
- 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, 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.
If you enjoyed this recipe you might also enjoy my Gingerbread Bites.