These pumpkin energy balls are packed with protein and loaded with pumpkin puree, mini chocolate chips, oats, and your favorite fall spices to create a deliciously indulgent (yet healthy!) treat!

If you’re looking to stay on track with healthy eating this fall but deep inside you’re hardcore craving pumpkin chocolate chip cookies, just know, these pumpkin energy balls taste *just* like my cookie recipe, minus all the sugar and calories. And since you’ll be on the energy balls kick once you try this recipe, be sure to check out my no bake energy bites, snickerdoodle protein balls and my chocolate peanut butter protein balls!

Pumpkin Energy Balls on a black plate.

Why This Recipe Works

  • A healthy snack that also satisfies your sweet tooth. This recipe is perfect for when you want to make dessert but also want to stick to your guns and not indulge. These pumpkin energy bites are perfect for that because they taste sweet yet are packed with things your body will appreciate!
  • A favorite fall treat. When I got on the energy bite/protein ball bandwagon, I tried everything from original to peanut butter and oatmeal raisin protein balls to almond joy bites and new the fall would need its own. Pumpkin puree energy balls were just the thing. These are perfect for the fall and taste just like pumpkin cookies in energy ball form.
  • Full of flavor and great texture. While these pumpkin energy balls definitely bring the fall cookie flavor, the texture is amazing. The oats and pumpkin puree create a creamy, chewy energy ball texture.
  • No bake pumpkin energy balls. Nothing beats making a quick treat — that is also healthy — in a matter of minutes and not having to even bake a thing!

Ingredients

  • Old Fashioned Oats: These give a better texture than if you were to use instant oats. Instant oats will get softer quicker.
  • Pumpkin Puree: Any brand will do. Be sure it’s the puree and not the pumpkin pie filling.
  • Kodiak Cakes Mix: if you don’t have this, or don’t have access to it, you can replace the kodiak cakes mix with ground flax seed or more old fashioned oats. I love their mixes because they have a lot of protein in 1 serving.
  • Honey: The honey adds a healthy sweetness to the energy balls.
  • Almond Butter: This provides not only flavor but also adds protein and acts as a binding agent to hold the ball shape.

Step-by-Step Instructions

  1. Add all the ingredients to a medium sized bowl.
ingredients used to make pumpkin energy balls in a glass bowl.
  1. Stir the ingredients together until they’re fully combined.
Pumpkin Energy Balls ingredients mixed in a bowl.
  1. Portion the “dough” into 1 to 1 1/2 inch balls and place them on a baking sheet. Chill them in the fridge or freezer for 15-20 minutes.
  2. Once chilled, store them in an airtight container in the fridge or freezer. They’ll keep in the fridge for 7-8 days or in the freezer for up to 2 months.
Pumpkin Energy Balls on a parchment lined baking sheet.

Expert Tips

If the “dough” is too sticky as you’re stirring the ingredients together, you have several options:

  • You can place the dough in the fridge prior to rolling them into individual balls. This will help remove the sticky factor.
  • Or, you can add a tablespoon of the old fashioned oats or Kodiak cakes to the bowl. Stir it until incorporated.

You could also line a pan with parchment paper and press the dough into it, chill, then cut into squares.

FAQs

Are energy balls actually healthy?

It depends on the recipe to be honest. They are supposed to be though! Energy balls should have a protein/nut butter, oats, and honey (or some form of healthy sweetener like agave, maple syrup, dried fruit, etc.). If there’s any added refined sugar or butter, you’re straying from the typical healthy energy ball recipes.

Can you eat raw oats in energy balls?

Yep! Eating raw oats is just fine. The oats will soften a bit as they are mixed with the pumpkin puree, almond butter, etc. So, they won’t be hard.

A stack of Pumpkin Energy Balls on a plate with pumpkin puree in the background.

More Pumpkin Recipes

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, Facebook, and Pinterest.

Print Review
5 from 7 votes

Pumpkin Energy Balls

These pumpkin energy balls are a portable and healthy fall snack. Bonus: they taste just like my pumpkin chocolate chip cookies!
Prep Time: 5 mins
chill time: 15 mins
Total Time: 20 mins
Servings: 24 1 inch balls

Ingredients
 

  • 1 1/3 cups old fashioned oats
  • 1/4 cup Kodiak cakes mix
  • 1/3 cup pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg - I do *just* shy of 1/2 teaspoon. Ideally it would be about 1/3 teaspoon 🙂
  • 1/2 teaspoon ground cloves - I do *just* shy of 1/2 teaspoon. Ideally it would be about 1/3 teaspoon 🙂
  • 1/4 cup honey
  • 1/2 cup almond butter
  • 1/4 cup mini chocolate chips

Instructions
 

  • Add all of the ingredients to a medium sized bowl. Mix until everything is fully combined.
  • Roll the dough into 1 – 1 1/2 inch sized balls.
  • Place the balls on a parchment lined plate or baking sheet. Place the plate in the fridge or freezer for 15-20 minutes or until set.
  • Transfer the energy balls to an airtight container and store in the fridge.

Notes

If the “dough” is too sticky, place in the fridge for 15 minutes to firm up, and then continue rolling into balls. 
If too “sticky” you can also add more oats or kodiak cakes mix to the mixture. If you go this route, I suggest you add only 1 tablespoon at a time. 

Nutrition

Calories: 74kcal (4%)Carbohydrates: 9g (3%)Protein: 2g (4%)Fat: 4g (6%)Saturated Fat: 1g (5%)Cholesterol: 1mgSodium: 2mgPotassium: 64mg (2%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 534IU (11%)Vitamin C: 1mg (1%)Calcium: 25mg (3%)Iron: 1mg (6%)
author: Whitney Wright
Course: Snack
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!

This recipe was originally published on Sept. 30, 2019. It was republished on Sept. 17, 2021, to include additional information and photos.