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Pumpkin Energy Balls Recipe
Ash Tyrrell

Pumpkin Energy Balls Recipe

I make a batch of these pumpkin energy balls every single week once September rolls around, and honestly, I can't imagine fall without them sitting in my fridge. They came about one lazy Sunday when I had leftover pumpkin puree and didn't want to turn on the oven.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups old-fashioned rolled oats – the base of the balls giving them a hearty, chewy texture
  • 1/4 cup ground flaxseed – adds fiber and helps everything bind together
  • 1 tablespoon chia seeds – a small nutritional boost that also helps thicken the mixture
  • 1 1/2 teaspoons ground cinnamon – the backbone of that cozy fall flavor
  • 1/2 teaspoon ground ginger – adds a subtle warm spice note
  • 1/4 teaspoon ground nutmeg – rounds out the pumpkin-pie flavor profile
  • 1/8 teaspoon ground cloves – just a hint goes a long way here
  • A pinch of sea salt – balances the sweetness so the flavors don't fall flat
  • 1/2 cup creamy almond butter – the sticky glue that holds each ball together use fresh and well-stirred
  • 1/4 cup pumpkin puree – plain puree only not pumpkin pie filling, or the balls turn out too wet
  • 1/4 cup honey – natural sweetness plus extra stickiness for easy rolling
  • 1 teaspoon vanilla extract – rounds out the flavor with a little warmth
  • 1/4 cup mini chocolate chips – optional but I never skip them

Method
 

  1. I start by adding the oats, flaxseed, chia seeds, cinnamon, ginger, nutmeg, cloves, and salt into my mixing bowl. Using the paddle attachment on low speed, I mix everything until it's evenly combined. This step makes sure the spices don't clump together later.
  2. Next, I pour in the almond butter, pumpkin puree, honey, and vanilla extract. I mix on low until the wet and dry ingredients come together into a thick, sticky dough. If you don't have a stand mixer, a wooden spoon works just fine here too.
  3. Once the dough looks fully combined, I turn off the mixer and gently fold in the mini chocolate chips by hand. This keeps them from melting into the mixture and gives every bite a little chocolatey surprise.
  4. If the dough feels too sticky to handle, I pop the bowl in the fridge for about 15 to 20 minutes. This little rest makes rolling so much easier, especially if your kitchen runs warm.
  5. Using a cookie scoop, I portion out about 2 tablespoons of dough per ball and roll it smooth between my palms. I usually get exactly 12 balls out of one batch, give or take a couple.
  6. I place the rolled balls into an airtight container and pop them in the refrigerator. They firm up within an hour and are ready to grab whenever hunger strikes.

Notes

  • I always use old-fashioned rolled oats instead of quick oats because they hold their texture better and don't turn mushy.
  • I make sure my almond butter is well-stirred and drippy, since a stiff, dry nut butter makes the dough crumbly.
  • I wet my hands slightly before rolling, which keeps the dough from sticking to my palms.
  • I double the batch on Sundays so I have enough energy balls to last me through a busy week.
  • I taste the dough before rolling (raw oats and pumpkin are totally safe) to check if I want a touch more cinnamon.