Name: No Bake Pumpkin Oat Energy Balls
Prep time: 15 min
Ingredients: 1 cup tahini (or peanut butter ); ½ cup pumpkin puree; ¼ cup maple syrup (or honey); 2 cups old fashioned rolled oats; ¼ cup chia seeds; 1 Tbsp pumpkin pie spice; ½ cup chocolate chips

Pumpkin oat energy balls are even more delicious than they sound. They are made using rolled oats, tahini, chocolate chips, and pumpkin purée. They’re a satisfying, gluten-free grab-and-go snack.

pumpkin oat energy balls stacked on a white plate with mini pumpkins in the background

Pumpkin Oat Energy Balls Overview

These pumpkin oat energy balls are the perfect healthy alternative to cookies and sugary baked goods. High in protein and fiber they provide long-lasting energy. These little energy bites might be small, but they’re mighty!

Prep time is just 15 minutes. Combine all the ingredients, mix, chill, roll into balls and you’re done! Now, freeze them for 1 hour and they’re ready to eat.

For a variety of flavors try my six delicious flavors that all use one simple base: 6 No Bake Energy Ball Recipes

close up of pumpkin oat energy balls stacked on top of eachother

Recipe Ingredients

1 cup tahini – or peanut butter
½ cup pumpkin puree
¼ cup maple syrup – or honey
2 cups old fashioned rolled oats
¼ cup chia seeds
1 Tbsp pumpkin pie spice – or make your own, see notes
½ cup chocolate chips

Two overhead images in one: 1. Tahini, pumpkin puree and maple syrup are added to a steel bowl. 2. Ingredients are mixed with a spatula.

How To Make Pumpkin Oat Energy Balls

Full ingredients and instructions are also in the recipe card at the bottom of this blog post

STEP 1: Mix 1 cup tahini, ½ cup pumpkin puree, and ¼ cup maple syrup in a large bowl with a spatula.

Two overhead images in one: 1. Rolled oats, chia seeds and pumpkin spice are added to the mixture. 2. Ingredients are mixed with a spatula.

STEP 2: Add 2 cups old fashioned rolled oats, ¼ cup chia seeds, 1 Tbsp pumpkin pie spice and mix.

Two overhead images in one: 1. Chocolate chips are added to the mixture. 2. Chocolate chips are folded into the mixture.

STEP 3: Fold ½ cup chocolate chips into the batter. Place the batter in the freezer for 20 minutes to chill.

Two overhead images in one: 1. A cookie scoop is used to make the batter into balls which are placed on a white plate. 2. Finished pumpkin oat energy balls are placed side-by-side in a Ziploc bag.

STEP 4: Use a cookie scoop or spoon to roll the batter into balls. Place on a baking sheet and freeze for 1 hour before serving.

looking down at a white plate with pumpkin oat energy balls on it.

Recipe Tips

You can swap the tahini with peanut butter or sunflower seed butter. This is what helps the energy balls to stick together.
To sweeten the energy bites I used maple syrup.
Chilling the batter in the freezer for 20 minutes before rolling into balls makes it less sticky and easier to form.
Use a small cookie scoop to roll the balls into similar sizes. You can also use a 1 Tbsp measuring spoon.
These energy balls will soften at room temperature. I recommend storing them in the fridge or freezer until ready to serve. If taking for lunch, store in the freezer and pop one into your bag. It will be thawed by lunchtime.

How To Store Leftovers

Fridge – Add the energy balls to an airtight container or Ziploc bag, and store them in the fridge for up to 1 week.
Freezer – Place the energy balls in a Ziploc bag or airtight container for up to 6 months. Keep them from touching so they don’t stick together. If stacking, separate them using parchment paper.

Side angle of white plate with the energy balls

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