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Pumpkin spice energy bites with oats and chocolate chips arranged on a round wooden board in autumn light

Pumpkin Spice Energy Bites

No-bake pumpkin spice energy bites made with rolled oats, pumpkin puree, and almond butter. Ready in under 30 minutes including chill time.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 18 bites
Calories: 98
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (135 g) old-fashioned rolled oats use certified gluten-free oats if needed
  • 1/3 cup (80 g) canned pumpkin puree blotted dry with paper towel
  • 1/3 cup (85 g) almond butter stir well before measuring
  • 3 tbsp (60 g) honey or maple syrup for vegan
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/3 cup (55 g) mini chocolate chips optional, or substitute dried cranberries
  • 2 tbsp (14 g) ground flaxseed adds fiber and helps bind
  • 1/8 tsp pinch of fine salt

Method
 

  1. Spoon the pumpkin puree onto a few layers of paper towel and press gently to blot away excess moisture. Set aside for 2 minutes.
  2. Add the rolled oats, blotted pumpkin puree, almond butter, honey, pumpkin pie spice, cinnamon, vanilla extract, ground flaxseed, and salt to a large mixing bowl.
  3. Stir with a rubber spatula until everything is evenly combined and no dry oat patches remain. The mixture will look thick and slightly sticky.
  4. Fold in the mini chocolate chips if using, distributing them evenly through the mixture.
  5. Cover the bowl and refrigerate for at least 20 minutes, until the mixture is firm enough to hold its shape when pressed.
  6. Line a sheet pan with parchment paper. Use a 1-tablespoon cookie scoop to portion the mixture, then roll each portion between lightly damp palms into a smooth ball.
  7. Place each finished ball on the lined sheet pan. If the mixture softens as you work, return the bowl to the fridge for 5 minutes and continue.
  8. Once all 18 bites are rolled, refrigerate the tray for another 10 minutes to set them fully before serving or storing.

Notes

If your nut butter is very thick and dry, warm it for 15 seconds in the microwave before mixing so it folds in evenly without leaving clumps.