Pumpkin Chocolate Chip Energy Balls
If you’ve got a can of pumpkin open this time of year, these energy balls are one of the easiest ways to use it up. They’re quick to mix, full of that cozy fall flavor, and make the perfect snack for moms and kids alike.
I love keeping a batch in the fridge for lunchboxes or afternoon pick-me-ups — they hit that balance of carbs, protein, and healthy fats that actually keep you going.
Here’s what you’ll need:
2 ½ cups rolled oats
½ cup canned pumpkin
⅓ cup peanut butter
¼ cup pure maple syrup
1 teaspoon cinnamon
½ cup chocolate chips
To make:
Stir everything together in a large bowl until well combined.
Scoop and roll into balls (I like using a tablespoon-sized scoop).
Chill for 30 minutes to firm up.
Store them in the fridge for up to a week — if they last that long!
Tips:
If the mixture feels too sticky, add a bit more oats.
Swap peanut butter for almond butter or sunflower seed butter if needed.
Try mini chocolate chips for easier rolling.
They taste like pumpkin cookie dough, but with ingredients you actually feel good about.
More ways to use canned pumpkin:
If you have leftover pumpkin, try my pumpkin smoothie (pumpkin + coconut milk + frozen banana + cinnamon + almond butter) or pumpkin yogurt bowl with Greek yogurt, pumpkin, honey, and pumpkin seeds.
