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Pumpkin energy balls with oats and chocolate chips on a plate
Ivy Raye

Pumpkin Energy Balls

Soft and chewy pumpkin energy balls made with Medjool dates, oats, pumpkin purée, toasted pecans, warm pumpkin pie spice, and mini dark chocolate chips. They’re an easy no-bake fall snack you can make ahead and keep in the fridge.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 24 balls
Course: Snack
Cuisine: American
Calories: 83
Ingredients Method Notes

Ingredients
  

  • 2 cups pitted Medjool dates about 16 ounces or 20–24 large dates
  • 2 cups old-fashioned rolled oats
  • 1/2 cup toasted pecan halves
  • 1/2 cup pumpkin purée
  • 2 tablespoons pure maple syrup plus more only if needed
  • 2 tablespoons chia seeds or ground flaxseed meal
  • 4 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon maple extract optional
  • 1/4 teaspoon kosher salt
  • 1/2 cup mini dark chocolate chips

Method
 

  1. Soften the dates if needed. If the Medjool dates are unusually dry or firm, cover them with hot water for about 10 minutes. Drain them thoroughly and pat them dry. Soft, sticky dates can be used as they are.
  2. Process the dates. Add the pitted dates to a food processor and pulse until they break down into small, sticky pieces.
  3. Add the remaining ingredients. Add the rolled oats, toasted pecans, pumpkin purée, maple syrup, chia seeds or ground flaxseed, pumpkin pie spice, vanilla, optional maple extract, and salt.
  4. Process until combined. Pulse until the ingredients are finely chopped and the mixture holds together when pressed between your fingers. Stop and scrape down the sides of the food processor as needed. Keep the mixture slightly textured rather than completely smooth.
  5. Add the chocolate. Transfer the mixture to a bowl and fold in the mini dark chocolate chips by hand.
  6. Chill. Refrigerate the mixture for at least 30 minutes, or until firm enough to roll easily.
  7. Shape the balls. Divide the mixture into 24 portions and roll each portion between your palms until round. If the mixture sticks slightly, lightly dampen your hands.
  8. Chill and serve. Keep the pumpkin energy balls refrigerated until you’re ready to serve them.

Notes

  • Pumpkin: Use plain pumpkin purée, not pumpkin pie filling.
  • Dates: Soft Medjool dates work best because they provide much of the sweetness and help bind the mixture.
  • Sticky mixture: Chill for the full 30 minutes before adjusting. If the mixture is still too soft to roll, add a small amount of rolled oats and let it rest again.
  • Dry mixture: Add a teaspoon of pumpkin purée or maple syrup at a time, pulsing briefly after each addition, until the mixture holds together when pressed.
  • Chocolate: Mini dark chocolate chips distribute more evenly, but semisweet, milk, or white chocolate can also be used.
  • Gluten-free: Use certified gluten-free rolled oats.
  • Storage: Refrigerate in an airtight container for up to 1 week.
  • Freezing: Freeze until firm, then transfer to a freezer-safe container and store for up to 3 months.