Wholesome and healthy pumpkin energy bites are packed with real pumpkin, peanut butter, raisins, pecans and coconut for a delicious and healthy alternative to satisfy your late-night pumpkin pie dessert cravings. And unlike pumpkin pie, these energy balls are gluten-free and vegan. Plus, they are so easy to whip up with just 15 minutes of prep and can be no bake. Perfect for breakfast, as a snack, or even dessert because hello chocolate chips!
This recipe needs ½ cup of pumpkin puree. You can double or triple the batch to use up all the puree that you may have, and store any extra pumpkin energy bites in the refrigerator to snack on all week, or in the freezer to last you a few months. Some other healthier options for using up any extra pumpkin puree that you have on hand are in pumpkin pie granola, creamy pumpkin hummus, and pumpkin dinner rolls.
What is in Pumpkin Energy Bites?
To make these little pumpkin energy bites, you will need the following ingredients:
- pumpkin puree - you can use canned pumpkin or homemade pumpkin puree.
- raisins - adds sweetness to these bites and helps bind them together. You can also substitute with cranberries or dates.
- pecans - adds some structure and flavour. You can substitute with any other nuts that you have on hand, but it will slightly change the flavour. You can try walnuts or pumpkin seeds.
- shredded coconut - unsweetened.
- smooth peanut butter - you can also substitute this with other nut butters such as almond butter.
- pumpkin pie spice + ground cinnamon - because extra cinnamon is always a good idea.
- mini chocolate chips
You will also need a food processor, parchment paper or a silicone mat, and a baking tray.
How to Make the Best Pumpkin Energy Bites
- Blend and combine ingredients: In a food processor, add raisins and pecans, and mix on low speed for 1 minute until finely blended into a paste. Add pumpkin puree, shredded coconut, peanut butter, cinnamon and pumpkin pie spice. Pulse mix on and off for 1 minute, until the mixture is well combined.
- Refrigerate: Transfer the mixture into a mixing bowl and fold in the chocolate chips. Cover and refrigerate for 1 hour.
- Roll into balls: Take a spoonful of the pumpkin mixture and roll into 1-inch balls. Place the rolled balls on a parchment-lined baking tray and refrigerate for 30 minutes or overnight to harden.
- Bake (optional): You can enjoy the pumpkin bites as is, or if they are too sticky and soft for your liking, then bake them in a 350F preheated oven for 20 minutes to help firm them up a little more. Cool to room temperature and enjoy.
How to Store
- How to store: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.
- How to freeze: Transfer to an airtight container or freezer bag and store for up to 3 months. To eat, let it thaw at room temperature or in the refrigerator first and then enjoy.
More Healthy Snack Recipes
- No Bake Protein Packed Energy Bites
- Chewy Peanut Butter Granola Bars
- Pumpkin Pie Granola
- Almond Butter Granola Bars
- Easy Cinnamon Apple Granola
- Cranberry Sauce Oat Bars
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Recipe
Pumpkin Energy Bites
- Total Time: 1 hour 45 minutes
- Yield: 18 (1-inch) balls
- Diet: Vegan
Description
Wholesome and healthy pumpkin energy bites are a delicious, gluten-free and vegan alternative to pumpkin pie. Easy to whip up with just 15 minutes prep.
Ingredients
- 1 cup raisins
- 1 cup pecans
- ½ cup pumpkin puree
- ⅓ cup shredded coconut, unsweetened
- ⅓ cup smooth peanut butter
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ⅓ cup mini chocolate chips
Instructions
- In a food processor, add raisins and pecans, and mix on low speed for 1 minute until finely blended into a paste. Add pumpkin puree, shredded coconut, peanut butter, cinnamon and pumpkin pie spice. Pulse mix on and off for 1 minute, until the mixture is well combined.
- Transfer the mixture into a bowl and fold in the chocolate chips. Cover and refrigerate for 1 hour.
- Take a spoonful of the pumpkin mixture and roll into 1-inch balls. Place the rolled balls on a parchment-lined baking tray and refrigerate for 30 minutes or overnight to harden.
- You can enjoy the pumpkin bites as is, or if they are too sticky and soft for your liking, then bake them in a 350F preheated oven for 20 minutes to help firm them up a little more. Cool to room temperature and enjoy.
Notes
Equipment used: food processor, parchment paper or a silicone mat, and a baking tray.
How to store: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.
How to freeze: Transfer to an airtight container or freezer bag and store for up to 3 months. To eat, let it thaw at room temperature or in the refrigerator first and then enjoy.
- Prep Time: 15 minutes (+1 hour 30 minutes to refrigerate)
- Category: Snacks
- Method: No Bake
- Cuisine: American
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Kathy Callahan says
Sam,
I do not have a food processor. I am going to try this recipe, being very careful with my older Osterizer blender. I will let you know how it goes.
Sam | Ahead of Thyme says
That is great to hear. Let me know how it went 🙂
April says
Are they still good without the chocolate chips? Trying really hard to stick to only naturally occurring sugars!
Sam Hu | Ahead of Thyme says
Yes, absolutely!