Pumpkin Date Energy Bites

Energy bites have become a staple of American grab-and-go snacking, built around sticky dates that bind everything without baking. Here, pumpkin puree and warm pie spice fold into the mix for soft, autumn-spiced bites you can roll and chill.

Serves 6 · 15 min prep

Estimate for one serving

• 168 cal
• 4g protein
• 26g carbs
• 7g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup packed pitted Medjool dates
• 1/3 cup canned pumpkin puree
• 1 cup old-fashioned rolled oats
• 1/4 cup almond butter
• 2 tbsp ground flaxseed
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/8 tsp pinch of fine salt
• 3 tbsp mini dark chocolate chips
• 2 tbsp shredded unsweetened coconut for rolling (optional)

Instructions

1. 1Line a small tray or plate with parchment so the finished bites have a place to firm up.
2. 2If the dates feel dry or stiff, soak them in hot water for 5 minutes, then drain thoroughly and pat dry.
3. 3Add the dates, pumpkin puree, oats, almond butter, flaxseed, pumpkin pie spice, vanilla, and salt to a food processor.
4. 4Pulse in short bursts until the mixture comes together into a sticky, cohesive dough that holds when pinched, scraping down the sides once or twice.
5. 5Transfer the dough to a bowl and fold in the mini chocolate chips by hand so they stay intact.
6. 6Scoop mixture and roll firmly between your palms into smooth 1-inch balls.
7. 7If desired, roll each ball lightly in shredded coconut for extra texture and a bakery look.
8. 8Arrange the bites on the prepared tray and refrigerate uncovered for at least 20 minutes until firm and set.
9. 9Once chilled, transfer to an airtight container; they keep well in the fridge for grab-and-go treats.
10. 10Serve straight from the fridge or let sit 2 minutes at room temperature for a softer bite.