Pumpkin Chocolate Chip Energy Balls are an easy, no-bake snack perfect for busy days. Made with oats, pumpkin puree, peanut butter, and a hint of maple syrup, they’re naturally sweetened and packed with fiber and protein. Warm spices like cinnamon and nutmeg pair perfectly with chocolate chips, giving each bite a cozy fall flavor. Whether you need a quick snack, a pre-workout boost, or a little something sweet, these energy balls are simple to make and store.
I love a good chocolate and pumpkin combo in the fall. I usually always need something sweet after lunch; a dark chocolate square, a spoonful of ice cream, or some other sort of sweet treat. These little energy balls give you that sweet satisfaction but aren't too crazy bad for you. Win win!
What ingredients are needed to prepare Pumpkin Chocolate Chip Energy Balls?
Refer to recipe card for precise measurements.
- pumpkin puree
- peanut butter (or nut butter of choice)
- rolled oats
- hemp and flax seed blend
- maple syrup
- maple glazed pecans
- pumpkin pie spice
- pink salt
- mini chocolate chips
- coconut oil
What equipment is necessary for preparing Pumpkin Chocolate Chip Energy Balls?
I recommend a food processor for this recipe. A processor really helps make sure the oats are properly mixed so the energy balls don't have an off texture. You could mix it by hand or with a hand blender, it just wouldn't pulverize the oats as much as a food processor will.
I also recommend a cookie scoop for scooping out the no-bake "batter", but that is completely optional.
A mini-whisk makes breaking up the melting chocolate chips very simple!
Parchment or wax paper makes it easy to peel off the energy balls once the chocolate has hardened, if you are doing the chocolate drizzle!
How to Prepare Pumpkin Chocolate Chip Energy Balls:
In the base of a food processor, combine the pumpkin, peanut butter (or nut butter of choice), oats, maple syrup, hemp and flax mix, maple pecans, pumpkin pie spice, and pink salt.
Alternate between the pulse and blend settings on your food processor until you get a choppy, thick texture. The no-bake "batter" will ball up a bit in the processor as it mixes, that's okay! We want this "batter" to be thick so the energy balls hold together.
Add in half of the mini chocolate chips and stir it in. Do not bled the chips, unless you don't mind shredded chocolate!
Scoop out the "batter" with a cookie scoop and drop onto a parchment or wax paper lined baking sheet or platter. You can press the energy balls together a bit if you feel like your batter is a little loose, but it should hold together when you scoop it out with the cookie scoop.
Combine the coconut oil with the remaining chocolate chips and melt it in the microwave in 30 second intervals until it is silky.
Drizzle the melted chocolate over the energy balls and place in the fridge for at least 2 hours for the chocolate to harden.
Ways to Customize the Pumpkin Chocolate Chip Energy Balls:
This recipe is so easy to make your own! Here are a few suggestions for customizing it!
- Swap out the peanut butter for a healthier almond, sunflower, or another type of nut butter.
- Swap out the maple syrup for honey for a more versatile flavor profile! Honey is a great option for summertime flavors!
- Swap out the chocolate chips for cacao nibs for a healthier option!
- Add in shredded coconut, almond slivers, chia seeds for added texture!
Storage:
If stored properly in an airtight container, the Pumpkin Chocolate Chip Energy Balls can last up to 2 weeks in the refrigerator.
To freeze for up to 3 months, freeze on a baking sheet immediately after prepping and store in a freezer bag. Thaw overnight in the refrigerator when you are ready to eat!
I hope you loved this Pumpkin Chocolate Chip Energy Ball recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Pumpkin Chocolate Chip Energy Balls
Ingredients
- ½ cup pumpkin puree
- ½ cup peanut butter (or nut butter of choice)
- 2 cups rolled oats
- 2 tablespoon hemp and flax seed blend
- ⅓ cup maple syrup
- ¼ cup maple glazed pecans
- 1.5 teaspoon pumpkin pie spice
- ¼ teaspoon pink salt
- 2 cups mini chocolate chips
- 1 tablespoon coconut oil
Instructions
- In the base of a food processor, combine the pumpkin, peanut butter (or nut butter of choice), oats, maple syrup, hemp and flax mix, maple pecans, pumpkin pie spice, and pink salt.
- Alternate between the pulse and blend settings on your food processor until you get a choppy, thick texture. The no-bake u0022batteru0022 will ball up a bit in the processor as it mixes, that's okay! We want this u0022batteru0022 to be thick so the energy balls hold together.
- Add in half of the mini chocolate chips and stir it in. Do not bled the chips using the food processor, just stir them in with a spatula.
- Scoop out the u0022batteru0022 with a cookie scoop and drop onto a parchment or wax paper lined baking sheet.
- Combine the coconut oil with the remaining chocolate chips and melt it in the microwave in 30 second intervals until it is silky.
- Drizzle the melted chocolate over the energy balls and place in the fridge for at least 2 hours for the chocolate to harden.
