If cozy fall flavors could fit in your palm, these little bites would be it. My No Bake Healthy Pumpkin Pie Energy Balls are soft, spiced, and naturally sweet, perfect for quick breakfasts, after-school snacks, or an easy pre-workout nibble.
Why You’ll Love This No Bake Healthy Pumpkin Pie Energy Balls Recipe
- No bake and ready in minutes, ideal for busy days.
- Naturally sweetened with dates and a touch of maple.
- Wholesome pantry ingredients you likely have on hand.
- Kid-friendly and great for lunchboxes or meal prep.
- Cozy pumpkin pie spice flavor in a nourishing snack.
No Bake Healthy Pumpkin Pie Energy Balls Recipe Ingredients & Substitutions
- 1 cup soft Medjool dates, pitted (about 12) — sub: 3/4 cup date paste
- 3/4 cup pumpkin puree, not pie filling
- 1/2 cup creamy almond butter — sub: peanut butter or sunflower seed butter for nut free
- 1 cup old-fashioned rolled oats — use certified gluten free if needed
- 2 tbsp ground flaxseed or chia seeds
- 2 tbsp pure maple syrup, optional for extra sweetness
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/4 cup mini dark chocolate chips, optional — sub: cacao nibs or chopped nuts
- For coating, optional: 1/3 cup finely chopped pecans or walnuts, 1/3 cup unsweetened shredded coconut
Simple Swaps
- No dates on hand: use 1/2 cup honey or maple and add 1/2 cup extra oats to balance moisture.
- Lower sugar: skip the maple syrup and rely on dates alone.
- Extra protein: add 1 to 2 scoops unflavored or vanilla protein powder, then stir in 1 to 3 tbsp milk as needed.
Step-by-Step Instructions to Make No Bake Healthy Pumpkin Pie Energy Balls Recipe
Step 1: Prep the Dates
If your dates feel dry, soak in hot water for 5 minutes, then drain very well. Excess water will make the mixture too soft.
Step 2: Make the Base
In a food processor, pulse dates until mostly smooth. Add pumpkin puree, almond butter, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Process until creamy.
Step 3: Add the Dry Ingredients
Add oats and flaxseed or chia. Pulse several times until the oats break down slightly and the mixture starts to clump. You want it thick and scoopable.
Step 4: Fold in Mix-Ins
Transfer to a bowl and fold in chocolate chips or your preferred mix-ins. If the mixture feels sticky, add 1 to 3 tbsp more oats.
Step 5: Chill for Easy Rolling
Cover and chill for 20 to 30 minutes so the oats hydrate and the mixture firms up.
Step 6: Roll Into Balls
Use a 1 tablespoon scoop and roll into 18 to 20 balls. If desired, roll in chopped nuts or coconut for a pretty finish and extra texture.
Step 7: Set & Store
Place on a parchment lined plate and refrigerate 10 minutes to set. Enjoy right away or store for later.
Tips for Success
- Measure pumpkin puree with a level scoop. Too much pumpkin makes the mixture soft.
- Drain dates thoroughly so the base is not watery.
- Adjust texture: more oats to firm, a spoon of nut butter to soften.
- Lightly dampen hands when rolling to prevent sticking.
- Use certified gluten free oats if gluten is a concern.
Variations of No Bake Healthy Pumpkin Pie Energy Balls Recipe
- Nut Free: swap almond butter for sunflower seed butter and use seeds instead of nuts.
- Protein Boost: mix in protein powder and a splash of milk to keep things pliable.
- Gingerbread Twist: add 1 tsp molasses and extra ginger.
- Cranberry Crunch: fold in dried cranberries and pumpkin seeds.
- Cocoa Pumpkin: add 1 tbsp cocoa powder and a few extra oats.
Serving Suggestions: What to Pair with No Bake Healthy Pumpkin Pie Energy Balls Recipe
- Morning fuel with Greek yogurt and a drizzle of maple.
- Afternoon pick me up with hot coffee or chai.
- Lunchbox snack alongside apple slices and cheddar.
- Pre workout bite with a banana or a smoothie.
Storage & Reheating Instructions
- Refrigerate in an airtight container up to 1 week.
- Freeze up to 3 months. Thaw in the fridge overnight or at room temperature for 15 minutes.
- No reheating needed. For a softer bite, let sit at room temperature for 5 to 10 minutes.
Memories Made Around the Table
I started making these on crisp Saturday mornings before the pumpkin patch. We would grab a few on the way out the door, and by the time we got home, the whole batch mysteriously vanished.
FAQs
Can I use pumpkin pie filling? No. Pumpkin pie filling has added sugar and spices that can throw off texture and flavor. Use pure pumpkin puree.
How do I fix a mixture that is too wet? Add 1 tablespoon of oats at a time, pulsing or stirring until it holds a ball shape.
Are these gluten free? Yes if you use certified gluten free oats and check your mix-ins.
How can I make them nut free? Use sunflower seed butter and skip nuts or use seeds and coconut for coatings.
How long do they last? Up to 1 week in the fridge or 3 months in the freezer when stored airtight.
Final Thoughts
These No Bake Healthy Pumpkin Pie Energy Balls bring all the cozy pie flavor to your snack routine with wholesome ingredients and minimal effort. Make a batch today and enjoy grab and go goodness all week.
No Bake Healthy Pumpkin Pie Energy Balls
Equipment
- 1 Food Processor
- 1 Mixing Bowl
- 1 Spatula
- 1 Tablespoon scoop
- 1 Plate parchment lined
Ingredients
Base
- 1 cup Medjool dates pitted, about 12; sub: 3/4 cup date paste
- 0.75 cup pumpkin puree not pie filling
- 0.5 cup almond butter creamy; sub: peanut butter or sunflower seed butter
- 1 cup old-fashioned rolled oats use certified gluten free if needed
- 2 tbsp ground flaxseed or chia seeds
- 2 tbsp pure maple syrup optional, for extra sweetness
- 1.5 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 0.25 tsp fine sea salt
- 0.25 cup mini dark chocolate chips optional; sub: cacao nibs or chopped nuts
Optional coatings
- 0.33 cup pecans or walnuts finely chopped, optional
- 0.33 cup unsweetened shredded coconut optional
Instructions
Make the Energy Balls
- If your dates feel dry, soak in hot water for 5 minutes, then drain very well. Excess water will make the mixture too soft.
- In a food processor, pulse dates until mostly smooth. Add pumpkin puree, almond butter, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Process until creamy.
- Add oats and flaxseed or chia. Pulse several times until the oats break down slightly and the mixture starts to clump. You want it thick and scoopable.
- Transfer to a bowl and fold in chocolate chips or your preferred mix-ins. If the mixture feels sticky, add 1 to 3 tbsp more oats.
- Cover and chill for 20 to 30 minutes so the oats hydrate and the mixture firms up.
- Use a 1 tablespoon scoop and roll into 18 to 20 balls. If desired, roll in chopped nuts or coconut for a pretty finish and extra texture.
- Place on a parchment lined plate and refrigerate 10 minutes to set. Enjoy right away or store for later.
Storage
- Refrigerate in an airtight container up to 1 week, or freeze up to 3 months. Thaw overnight in the fridge or at room temperature for 15 minutes. No reheating needed.