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These no bake pumpkin energy balls are packed with oatmeal, natural peanut butter, pumpkin, pepitas, chocolate chips, and honey. They are easy to make and delicious to devour!
I love all things fall but one of my favorite parts is all the pumpkin and pumpkin spice snacking. I’ll happily eat pumpkin in savory options like Instant Pot Pumpkin Beef Stew or Air Fryer Pumpkin Fries, or give me full-on sweetness like in my Pumpkin Creme Brulee or Pumpkin Pie Cupcakes.
I’ll take pumpkin in any form. That includes drinks like my Boozy Pumpkin Pie Latte and Pumpkin Cream Cold Brew Coffee.
These little pumpkin energy balls are the perfect no-bake treat. They are packed with two different types of oats, mini chocolate chips, honey, peanut butter, pumpkin puree, and, of course, salted pumpkin seeds.
They are rolled into small bite-sized treats and are perfect for breakfast or a light snack. I actually used a cookie scoop to make the ball-making even easier!
This recipe is also an excellent use for leftover pumpkin puree. So if you’re looking for a recipe that uses up leftover pumpkin this is just the one you need!
Ingredients needed
- Rolled oats
- Creamy natural peanut butter
- Honey
- Pumpkin puree
- Pumpkin pie spice
- Quick cooking oatmeal
- Mini chocolate chips
- Salted pumpkin seeds
How to make no bake energy balls
You know what I love about this snack? It’s no-bake and PACKED with fall-time flavor. Plus, it’s an excellent use of a small amount of leftover pumpkin puree or freshly roasted and salted pumpkin seeds.
- Add rolled oats, natural peanut butter, honey, pumpkin puree, and pumpkin pie spice in a food processor. Blend until smooth.
- Add the mixture to a large mixing bowl and stir in quick-cooking oatmeal, mini chocolate chips, and salted pumpkin seeds.
- Using a one tablespoon scoop, scoop out balls, roll until smooth, and place on a parchment-lined baking sheet pan.
- Let sit in the refrigerator for at least an hour to set up.
My Pro Tips
Pumpkin Energy Ball Tips
Use a cookie scoop to make things easy and quick! Also, place the energy balls on parchment paper so they won’t stick.
I’m using pumpkin puree here, but you could also use pureed sweet potatoes or butternut squash!
Make it gluten-free by using certified gluten-free rolled and quick oats.
Use natural peanut butter for this recipe as it will hold together the balls better than traditional peanut butter like Jif or Skippy.
Switch up the nut butter and use cashew, almond, or sunflower butter.
You can chop up a chocolate bar if you don’t have mini-chocolate chips.
Drizzle the tops with extra melted chocolate for a fancy finish.
More pumpkin recipes
No Bake Pumpkin Energy Balls
Equipment
Ingredients
- ¾ cup rolled oats
- ¼ cup all natural creamy peanut butter
- ¼ cup honey
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¾ cup quick cooking oats
- ¼ cup mini chocolate chips
- ¼ cup roasted salted pumpkin seeds
Instructions
- In a food processor, add the rolled oats, peanut butter, honey, pumpkin puree, and pumpkin pie spice.
- Pulse on high speed until the mixture is smooth and thoroughly combined.
- Transfer the wet ingredients to a large bowl and add the quick cook oats, mini chocolate chips, and pumpkin seeds. Stir to combine.
- Scoop out 1 tablespoon sized balls onto a parchment lined baking sheet and roll them into smooth balls.
- Transfer the oat balls to the fridge and chill them until they are full set. About 1 hour
- If desired, drizzle the oat balls with chocolate and refrigerate them until set. Or garnish with flakey sea salt, if desired.
- Store the oat balls in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
