Made with pumpkin purée and creamy almond butter, these pumpkin energy balls with hints of honey are a naturally sweetened snack and on-the-go breakfast. Loaded with gooey chocolate chips and warm spices, they’re a 10-minute recipe that’ll pack your day with protein.
Healthy Pumpkin Energy Balls
If you’re looking for a sweet treat to get you into the “pumpkin craze” this fall, these pumpkin energy balls are for you! Packed with plant-based protein from lots of oats and almond butter, they’re the perfect excuse to have dessert for breakfast.
Since you can’t have pumpkin-anything without creamy pumpkin purée, this recipe is loaded with it! Spices like cinnamon, spicy ginger, and earthy nutmeg add warmth and coziness to every bite. A sprinkle of cloves intensifies the flavors and a bit of raw honey brings it all together. Don’t forget the flaxseeds and chia for a bit of crunch and healthy boost of omegas.
Mixed with the perfect amount of chocolate chips, these no-bake bite-sized treats are filled with autumn goodness. Made fresh or frozen for later, you’ll always want to keep some in your bag for a last-minute snack.
Why You’ll Love These No Bake Pumpkin Balls
No bake pumpkin energy balls are packed with lots of natural sweetness that make them taste more like dessert than a healthy treat.
- Healthy snacking. Packed with healthy fats, plant-based protein, and spices, these energy balls are super healthy.
- Easy. These energy balls only need 10 minutes from start to finish. All you have to do is mix and roll!
- Convenient. Pack them in a Ziploc bag for an on-the-go breakfast or afternoon snack.
- Versatile. You can swap the almond butter, make them gluten-free, use more add-ins. You can alter the recipe slightly to taste!
What You’ll Need
It’s all about fall flavors like pumpkin purée and cinnamon. Check the recipe card at the bottom of the post for exact amounts.
- Old-fashioned rolled oats – Please don’t use quick oats because it’ll make the mixture turn into a wet oatmeal.
- Ground flaxseed – Don’t use whole flax seeds or your energy balls will be too crunchy.
- Chia seeds – They act as a binding agent once they absorb moisture. Don’t skip them!
- Ground cinnamon – It adds earthy warmth. No autumn recipe is complete without it.
- Ground ginger – Please don’t use fresh ginger because the flavor won’t distribute as evenly.
- Ground nutmeg – This spice adds a touch of nutty bitterness.
- Ground cloves – Only use whole cloves if you can grind them very finely.
- Salt – I prefer kosher salt to Himalayan salt.
- Creamy almond butter – Crunchy almond butter is a great swap.
- Pumpkin purée- I prefer a sugar-free version.
- Honey – Maple syrup and agave nectar work too.
- Vanilla extract – It rounds out all the flavors and adds aroma.
- Mini chocolate chips – Use your favorite kind!
How to Make No Bake Pumpkin Energy Balls
If you don’t have a stand-mixer, use a silicone spatula or a hand-mixer. This recipe is super easy! Check the recipe card at the bottom of the post for more detailed instructions.
- Mix the dry ingredients. Add the oats, flaxseed, chia, cinnamon, ginger, nutmeg, cloves, and salt to the bowl of a stand mixer. Mix on low speed until well combined.
- Add the wet ingredients. Stir in the almond butter, pumpkin purée, honey, and vanilla extract until a smooth mixture comes together.
- Add the chocolate. Stir in the mini chocolate chips.
- Roll it. Grab 2 tablespoons of the pumpkin mixture and roll it into a ball. Repeat for the entire mixture. Set aside and enjoy.
Tips & Variations
Use these tips to master and improve any no bake pumpkin balls recipe.
- Add nuts. For a bit of crunch, you can add 1/4 cup of chopped pecans, walnuts, or almonds to the mixture.
- Swap the chocolate. Feel free to use milk, semi-sweet, or dark chocolate chips. Butterscotch chips work too.
- Up the pumpkin. Swap the ground nutmeg, cloves, and ginger for pumpkin spice.
- Avoid filling. Canned pumpkin pie filling might seem like a good option until you read the ingredients. It’s often packed with sugar, salt, and strange things. Skip the “filling” and use regular “pumpkin purée” instead.
- Make them gluten-free. Using gluten-free oats will automatically make this a GF recipe you can share with anyone.
- Go nut-free. If you’re allergic to nuts, use sunflower seed butter instead of almond butter.
- Roll them. For some tropical vibes, roll these energy balls in shredded coconut. You get bonus points if it’s toasted!
- Chill it. Popping the mixture into the fridge for 15-20 minutes before rolling the energy balls will make the mixture easier to work with.
- Use more add-ins. Feel free to add 1/4 cup of dried cranberries, raisins, or chopped mini pretzels for more texture.
These pumpkin energy balls are the perfect on-the-go breakfast when packed in airtight bags or containers. With your favorite morning drink poured into a thermos, you’ll start your day on the right foot. I love them with my Iced Coffee and Golden Maca Latte. Regular coffee is wonderful too. For something with more protein, try my Chocolate Peanut Butter Protein Shake. They’re an awesome afternoon snack as well.
Refrigerate any leftovers in an airtight container for up to a week. Don’t store them at room temperature because of the pumpkin in this recipe. Keep them away from direct heat and sunlight when they’re on the counter to avoid spoiling. Enjoy them straight out of the fridge or at room temperature.
Can I Freeze These Pumpkin Energy Balls?
Yes! Place them on a baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Set them on the counter for 20-30 minutes or until fully thawed. You can also pop them into the fridge overnight and store them as usual.
More Pumpkin Recipes
- Pumpkin Pie Cupcakes
- Pumpkin Pie Smoothie
- Gluten Free Pumpkin Oatmeal Cookies
- Pumpkin Cream Cold Brew
- Gluten-Free Fudgy Pumpkin Brownie Bites
No Bake Pumpkin Energy Balls
- 1 1/4 cups old-fashioned rolled oats
- 1/4 cup ground flaxseed
- 1 tablespoon chia seeds
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- A pinch of sea salt
- 1/2 cup creamy almond butter
- 1/4 cup pumpkin
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- In the bowl of a stand mixer, add the oats, flaxseed, chia seeds, cinnamon, ginger, nutmeg, cloves, and salt. With the paddle attachment, mix on low until ingredients are combined.
- Add the almond butter, pumpkin, honey, and vanilla. Mix until the ingredients come together.
- Stir in the mini chocolate chips.
- Roll the mixture into balls, about 2 tablespoons per ball.