Description
These pumpkin balls blend creamy pumpkin, warming spices, and chewy oats into soft, chocolate-studded bites. A coconut coating adds extra texture, making each morsel a fragrant, guilt-free treat.
Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups rolled oats
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch salt
- 1/3 cup mini chocolate chips
- 1/2 cup shredded unsweetened coconut
Instructions
- In a medium bowl whisk together pumpkin puree, almond butter, maple syrup and vanilla extract until smooth.
- Add ground cinnamon, pumpkin pie spice and salt and stir until fully combined.
- Stir in rolled oats and mini chocolate chips until evenly mixed.
- Scoop tablespoon-sized portions of the mixture and roll into balls using your hands.
- Spread shredded coconut on a plate and roll each ball to coat its exterior.
- Place the coated pumpkin balls on a parchment-lined tray and refrigerate for at least 1 hour before serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- For a vegan version ensure nut butter is dairy-free and use pure maple syrup.
- You can substitute mini chocolate chips with chopped nuts or dried fruit.
- To freeze, arrange balls on a baking sheet until firm then transfer to a freezer bag for up to 3 months.