I’ve seen many different variations of stuffed date recipes online and never really got the hype. I like dates just fine but I didn’t really get the point of putting something in the inside and topping them with chocolate, etc. until I made these!

I wanted to put my own pumpkin spin on stuffed dates so I got to work thinking of how I could possibly incorporate some pumpkin and pumpkin spice. Combining my love of pumpkin and peanut butter (and chocolate) I got to work and made these pumpkin peanut butter stuffed dates!

Date bites stuffed with a pumpkin peanut butter mixture topped with chocolate, sea salt and pumpkin spice are the snack you didn’t know you needed.

Although I wouldn’t say they’re an exact replacement for a piece of candy, they would be a healthier sweet treat if you’re looking for one around Halloween time or anytime you want something sweet, and salty with a hint of that fall flavor we love.

These pumpkin stuffed dates are a good source of fiber thanks to dates and pumpkin puree and a little bit of protein from the peanut butter — perfect after lunch when you need a little something sweet!

Nutrition Benefits of Dates

Dates are packed with antioxidants, fiber, potassium B vitamins and iron. They’re a natural source of sugar, but have a lower glycemic index than other sweeteners due to their fiber content which helps prevent blood sugar levels from spiking too high after eating.

Using dates is a great way to sweeten things like smoothies and baked goods to get the added nutrition benefits and natural sweetness. One of my favorite recipes that uses dates is this pumpkin sticky date cake for fall!

Ingredients for Pumpkin Peanut Butter Stuffed Dates

• pitted Medjool dates
• creamy unsweetened peanut butter
• pumpkin puree — I use Libby’s in all of my pumpkin recipes.
• chocolate chips — I use Lily’s in most all of my recipes. Use milk or dark chocolate chips.
• pumpkin pie spice
• flakey salt

equipment/ utensils:

• small bowls
• spoon

How to Make Pumpkin Peanut Butter Stuffed Dates

Making this fun snack/treat recipe couldn’t be easier.

Start by cutting the date in half or just use your fingers to pull apart the two halves. Next, stir pumpkin puree into your peanut butter (it will be thick) and add about two teaspoons to the inside of one half of the date. Repeat with all of the remaining mixture.

Melt your chocolate in increments of 15 seconds in the microwave until it’s smooth and drizzle over each date.

Sprinkle flakey sea salt and pumpkin spice all over each date and refrigerate for 10-20 minutes until the chocolate hardens. Enjoy and store in a resealable container in the fridge or freezer for maximum freshness.

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Pumpkin Peanut Butter Stuffed Dates

Pumpkin peanut butter stuffed dates are a sweet and salty no-bake treat packed with the goodness of pumpkin and pumpkin spice!

Author Maggie Michalczyk, RDN

Ingredients

• 8 pitted Medjool dates
• 1/4 cup creamy unsweetened peanut butter
• 1 tbsp pumpkin puree
• 1/4 cup chocolate chips melted
• 2 tsp flaky sea salt
• 2 tsp pumpkin pie spice

Instructions

• Start by splitting the dates in half using a butter knife or your fingers.
• Stir the pumpkin puree into the peanut butter and add about 1/2 tbsp. to each half of the date. Repeat until they are all stuffed with the pumpkin peanut butter.
• Melt the chocolate chips in a small microwave safe bowl in increments of 15 seconds, stirring until completely melted.
• Drizzle the melted chocolate on top of each date, then sprinkle with flaky sea salt and pumpkin spice.
• Refrigerate for about 10-20 minutes until the chocolate hardens and enjoy!

More Pumpkin Recipes You’re Sure To Love:

• Better than Starbucks Pumpkin Bread (GF & DF)
• Pumpkin Protein Cookie Balls (GF & DF)
• Pumpkin Chickpea Blondies (GF & DF)
• Pumpkin Flax Overnight Oats(GF & DF)

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Packed with pumpkin puree, and pumpkin spice, these pumpkin snickerdoodle energy bites will be your new favorite snack all fall long! Easily made by simply mixing all of the ingredients together in a bowl, they make for a delicious and nutrient dense bite to stash in your fridge.

You can feel good snacking on these energy bites knowing they’re balanced in terms protein and fiber which will help keep you fuller for longer.

The added collagen and cashew butter gives each energy bites more protein and pumpkin puree gives each bite more vitamin A, C, E, fiber and potassium too. Oats are also a good source of fiber, helping to give these energy bites more staying power.

Pumpkin Snickerdoodle Energy Bite Ingredients

• pumpkin puree
• unsweetened almond butter or cashew butter
• blanched almond flour
• honey
• unflavored or vanilla protein powder or collagen
• vanilla extract
• pumpkin pie spice
• cinnamon
• mini white chocolate chips (optional)

equipment / utensils:

• cookie scoop
• mixing bowl

How To Make No-Bake Pumpkin Energy Bites

Making these no-bake pumpkin energy bites is super easy! All in all they should take you no longer than 15 minutes from start to finish.

1. Combine – Mix together almond butter, honey, and pumpkin puree. Then add almond flour, protein powder, vanilla extract, pumpkin spice and a pinch of salt.
2. Stir with a spoon– Stir everything together until a dough forms.
3. Fold in mini white chocolate chips if desired.
4. Portion — Using a cookie scoop, portion out the dough. Use your hands to roll them into balls.
5. Store & Enjoy — Store in an air tight contain in the fridge for maximum freshness and enjoy!

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Healthy No-Bake Pumpkin Snickerdoodle Energy Bites

Healthy, no-bake snickerdoodle energy balls are a fun fall snack!  Made gluten and dairy-free, and sweetened naturally with nutrient dense ingredients, you'll love having them stashed in the fridge to enjoy anytime.

Course pumpkin recipes

Cuisine American

Keyword no bake pumpkin snickerdoodle energy bites; vegan pumpkin energy bites; healthy pumpkin snickerdoodle energy bites

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 12

Author Maggie Michalczyk, RDN

Equipment

• 1 mixing bowl
• 1 spoon
• 1 cookie scoop

Ingredients

• 1/2 cup creamy almond or cashew butter
• 1/4 cup honey
• 1/4 cup pumpkin puree
• 1 cup blanched almond flour not packed
• 1/4 cup plain or vanilla protein powder
• 2 tsp pumpkin pie spice + more for sprinkling on top
• 1 tsp vanilla extract
• pinch of salt
• 1/4 cup mini white chocolate chips optional

Instructions

• In a mixing bowl, combine almond butter, honey and pumpkin puree. Mix together with a spoon.
• Next add almond flour, protein powder, vanilla extract, pumpkin spice and a pinch of salt. Mix together with a spoon until a dough begins to form. Add mini white chocolate chips if desired and stir together.
• Use a cookie scoop to portion the dough onto your hands and roll into balls. Sprinkle with more pumpkin spice or cinnamon on top and enjoy!

Notes

Store covered in a container in the fridge for a week. 

More Pumpkin Recipes You’re Sure to Fall in Love With:

• Pumpkin S’mores Cookies (GF & DF)
• Pumpkin Chocolate Chip Mug Cake (GF & DF)
• Pumpkin Cookie Protein Balls (GF & DF)
• Pumpkin Apple Baked Oatmeal (GF & DF)

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If you follow me on Instagram you know I’ve practically made every single pumpkin treat there is to make! However, I also really like using pumpkin in savory ways which is why I was excited to create this pumpkin appetizer recipe that’s perfect for the holidays!

Simply made with just a few ingredients including pumpkin puree, store bought puff pastry, chicken sausage, cheese and spices, pumpkin puffs are sure to be a hit if you’re just making them at home for fun or bringing them to a get together.

All things sweet with pumpkin are delicious, but if you’ve never tried to use pumpkin in a savory way, I highly recommend using it in soups, chilis, and more like this for more fall flavor and nutrition! Pumpkin is packed with vitamin A, C, E, and potassium and fiber and extremely versatile.

Pumpkin is a pantry staple for me and I recommend, especially during the holiday season stocking a few cans (Libby’s is my favorite!) in your pantry for desserts, smoothies, appetizers like this recipe and more!

ingredients for cheesy pumpkin appetizer puffs

• chicken sausage – this recipe works with sweet Italian chicken sausage, spinach and feta chicken sausage, and apple chicken sausage.
• pumpkin puree — I use Libby’s 100% Pure Pumpkin in all my recipes!
• puff pastry
• mozzarella cheese
• Italian seasonings
• garlic powder
• salt

how to make cheesy pumpkin appetizer puffs

This pumpkin appetizer recipe is a twist on a pinwheel appetizer recipe with pumpkin puree, chicken sausage, cheese and herbs! They are super easy to make with store-bought puff pastry and make for the perfect holiday appetizer.

1. Thaw and unroll 1 sheet of puff pastry.
2. Prepare the chicken sausage. Remove the casings and finely chop.
3. Spread pumpkin puree on to the puff pastry, covering the top.
4. Top the pumpkin with cheese, spices and chicken sausage. Lightly press the toppings into the pumpkin.
5. Roll up the puff pastry and cut into roughly 12 pieces.
6. Bake on a baking sheet for 15 minutes, broil for 2-3 more minutes, let cool and enjoy!

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Cheesy Pumpkin Appetizer Puffs

Cheesy pumpkin appetizer puffs are easy to make and filled with pumpkin flavor! They’re like a savory cinnamon roll that makes for the perfect holiday appetizer! 

Course pumpkin recipes

Cuisine American

Keyword pumpkin appetizer puffs

Prep Time 5 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Servings 12 puffs

Author Maggie Michalczyk, RDN

Ingredients

• 1 sheet puff pastry
• 4 tbsp. Libby’s 100% Pure Pumpkin
• 1 chicken sausage chopped
• 1/2 cup shredded mozzarella cheese
• 2 tsp. garlic power
• 2 tsp. Italian seasonings
• 1/2 tsp. salt

Instructions

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. 
• Thaw and unroll 1 sheet of puff pastry. 
• Remove the casings from the chicken sausage and chop into pieces. Sautee for a couple of minutes. Remove from heat.  
• Use a spatula to spread the pumpkin puree on top of the puff pastry top with cheese, garlic powder, Italian seasonings, and chicken sausage. Lightly press the ingredients into the pumpkin roll.
• Roll 
• Cut into pieces, place on baking sheet and bake for 15 minutes. Broil on low for an additional 2-3 minutes until the tops are golden brown. Let cool and enjoy! 

more savory pumpkin recipes you’re sure to love!

• fall wild rice pilaf with a pumpkin vinaigrette {GF}
• mini pumpkin egg bake
• pumpkin turkey chili {GF & DF}
• creamy vegan pumpkin soup {GF & DF}
• pumpkin cauliflower curry

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Made with just a few simple ingredients, this copycat pumpkin pie perfect bar recipe makes for a delicious, nutrient-dense snack! This recipe is gluten free, dairy free, with protein from peanut butter and collagen. They’re packed with pumpkin puree and pumpkin spice, giving these bars that fall flavor we all know and love!

You know I’m all about all things pumpkin all fall long and I will take any chance I get to add pumpkin to different recipes, which is why I’m so excited to share this copycat recipe with you that’s just as delicious as store bought!

What are Perfect Bars?

Perfect Bars are a refrigerated protein bar made from a base of peanut butter, honey, milk powder, whole dried egg, and a whole food powder. They’re about $2-3 each and found in the refrigerated section at Whole Foods, Target, Trader Joes and Aldi (sometimes). I’ve found that Trader Joes has the cheapest price!

Their pumpkin pie Perfect Bar is seasonal and comes back in the fall. This homemade pumpkin pie perfect bar recipe is not an exactly the same as what is in the pumpkin pie Perfect Bars but is equally as delicious with protein and nutrition!

Are perfect bars healthy?

As a registered dietitian I get this question a lot. Perfect Bars got super popular for the first refrigerated bar and for being so delicious and coming in a variety of indulgent flavors like mint chocolate chip, birthday cake, salted caramel, and my personal seasonal favorite, pumpkin pie! But are they healthy?! Let’s take a look at the ingredients.

The main ingredients in Perfect Bars are peanut butter, honey, egg protein, rice protein, and their whole food powder which includes, kale, flax seed, orange, lemon, papaya, tomato, alfafa, celery, kelp, dulse, carrot, and spinach. They also contain flax seed oil, sesame seed oil, sunflower oil, olive oil, and pumpkin seed oil.

Off the bat I see nothing wrong with these ingredients and appreciate that they boosted the bars with the whole food powder that gives these bars extra nutrition from these different fruits and veggies.

I also like that they are made with whole food protein like eggs, rice and peanut or almond butter. Bars range from 12-15 grams of protein, 17-19 grams of sugar (I like that it’s natural from honey), 20-22 grams of fat (coming from the flax seed oil, sesame seed oil, sunflower oil, olive oil and pumpkin seed oil, which are good sources of healthy fat) and between 310-330 calories.

As a peanut butter and cookie dough lover, I personally like them because they satisfy my craving for dessert in a healthier way. I know I’m getting a little more nutrition, including protein then let’s say I would be getting from a scoop of ice cream for the same amount of calories.

Because they are calorically dense (around 330 calories per bar) I would consider a full bar as a snack in some situations vs. others. 100-250 calories is around the size of a typical snack, so these are a little bit bigger than that. In some cases, I think a half would be enough and other times a whole bar makes sense to have.

Depending on the day and time, I’ll have half of a perfect bar before a workout, maybe the rest after with something else, or a whole bar if I’m out and about and need something more substantial to hold me over for a while. Rob and I love to play this game where we leave half in the fridge and eat the other persons half! It’s only not funny when you really wanted to finish the rest of your bar later!

Ingredients for homemade pumpkin pie perfect bars

• creamy unsweetened peanut butter – I use the Whole Foods brand one with the brown top and it worked perfectly!
• pumpkin puree – not pumpkin pie mix! Always grab cans of pumpkin puree at the store! Pumpkin puree adds more vitamin A, C, E potassium and fiber to these bars/bites.
• blanched almond flour
• GF or regular oat flour
• maple syrup – I also tested this recipe using honey (which is what Perfect Bar uses), and while it tasted good it didn’t taste as similar to the original perfect bar as maple syrup did surprisingly!
• collagen – I used this one from mindbodygreen that I add to all my smoothies and baked goods. If you don’t have collagen, you could substitute a unflavored or vanilla protein powder.
• pumpkin spice or cinnamon
• salt
• mini or regular chocolate chips (dairy free if desired) – I also made this recipe with white chocolate chips and the combination with the pumpkin flavor was delicious!

equipment/ utensils

• 8X8 baking pan
• parchment paper
• mixing bowl
• wooden spoon
• spatula

how to make homemade perfect bars

Making copycat pumpkin perfect bars couldn’t be easier! You don’t need any fancy equipment and they “cook” in your freezer!

1. Whisk. Whisk the almond flour, oat flour, collagen, pumpkin spice, and salt together
2. Melt. Melt the peanut butter for just a few seconds in the microwave.
3. Mix. Add the peanut butter, maple syrup, pumpkin puree, and vanilla extract and mix together until well combined.
4. Spread. Scoop the dough out into the pan, and use a spatula to evenly spread it around 3/4 of the pan. Use the edge of the spatula to
5. Sprinkle. Sprinkle chocolate chips on top of the batter and press down lightly so they stick.
6. Freeze. Place the baking pan in the freezer (no need to cover) for at least 30 minutes for the bars to harden.

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Homemade Pumpkin Pie Perfect Bars

Healthy homemade pumpkin pie perfect bars are made with just a few simple ingredients and easy to make! They’re just as delicious as this seasonal perfect bar and now you can make them anytime!

Course pumpkin recipes

Cuisine American

Keyword healthy homemade pumpkin perfect bars; pumpkin pie perfect bars, homemade perfect bars

Prep Time 5 minutes minutes

Cook Time 8 hours hours 9 minutes minutes

Servings 12 bites

Author Maggie Michalczyk, RDN

Ingredients

• ¾ cup blanched almond flour
• ¾ cup regular or GF oat flour
• 2 servings of collagen this was 4 tbsp. for mine
• 2 tsp. pumpkin pie spice or cinnamon
• dash of salt
• ½ cup creamy unsweetened peanut butter, melted
• 1/3 + 1 tbsp. pumpkin puree
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Instructions

• In a medium bowl combine almond and oat flour, collagen, pumpkin spice and salt. Whisk together.
• Measure out the peanut butter and microwave for about 15 seconds until slightly melted. Add to the flour mixture along with the maple syrup, pumpkin puree, and vanilla extract.
• Mix dough together until well combined. Line an 8X8 baking pan with parchment paper and using a spatula, scoop the dough into the pan so that it only cover 3/4 of the pan and is an even thickness. Use the side of the spatula to form a small edge on the side of the dough that’s not up against the pan. (see images above).
• Sprinkle chocolate chips on top, pressing down lightly into the dough.
• Freeze for at least 30 minutes. Remove and use a sharp knife to cut into bar or bite-sized pieces.
• Store in a covered container in the fridge (or freezer for a harder texture) for up to a week. 

more healthy pumpkin recipes you’re sure to love

• pumpkin chickpea blondies {GF & DF}
• pumpkin s’mores cookies (GF & DF}
• pumpkin cream cold brew {DF}
• pumpkin smoothie bowl {GF & DF}
• healthy pumpkin pancakes {GF & DF}

pumpkin cookbook

Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram Be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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Cookie dough and pumpkin. What’s not to love?! These are definitely two of my favorite flavors of all time coming together in one delicious treat! Made gluten and dairy free, with just a few simple ingredients you’ll love how easy these bars are to make.

If you’ve been following me on Instagram, then you know I love pumpkin year round! There is truly no wrong time to make something pumpkin! I always recommend having a can in your pantry to add to recipes for more nutrition and that pumpkin taste we all know and love!

These no-bake pumpkin bars are super fun because you can keep them stashed in your fridge or freezer and grab one out when you need a little something sweet. Creamy cashew butter and pumpkin come together to give these bars a really incredible texture and the mini chocolate chips in the cookie dough layer add just the right about of sweetness and crunch!

One of the things I love the most about pumpkin is how versatile it is in both sweet and savory recipes! It truly is a fall superfood!

Hungry for more pumpkin recipes?! Be sure to check out my NEW cookbook, The Great Big Pumpkin Cookbook, available now on Target.com and Amazon! It’s packed with both sweet and savory recipes with lots of gluten and dairy free recipes.

ingredients in no-bake pumpkin cookie dough bars

• pumpkin puree
• cashew butter
• collagen (optional; I use this brand!)
• blanched almond flour
• coconut flour
• pumpkin pie spice or cinnamon
• maple syrup
• vanilla extract
• mini chocolate chips (dairy free if desired)
• regular chocolate chips (dairy free if desired)
• flaky sea salt

how to make no-bake pumpkin cookie dough bars

Making these no-bake pumpkin bars is actually super easy and takes less than 20 minutes for the prep! The hard part is waiting for them to freeze so you can enjoy them!

1. Line. Line a 9X5-inch bread pan with parchment paper and spray lightly with cooking spray.
2. Stir. Stir the cashew butter, pumpkin puree, maple syrup, almond flour, coconut flour, vanilla extract and pumpkin spice together until combined. Fold in the mini chocolate chips.
3. Melt. Melt the regular sized chocolate chips and stir in 1 tbsp. of cashew butter
4. Scoop & Smooth. Scoop the pumpkin cookie dough into the pan and spread evenly until there is a smooth later on the bottom. Drizzle the melted chocolate on top and use a spatula to spread it evenly across the top. Sprinkle with flaky sea salt.
5. Freeze. Place the pan in the freezer for at least 2 hours to freeze!

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No-Bake Pumpkin Cookie Dough Bars

No-bake pumpkin cookie dough bars “bake” in your freezer and make for a delicious sweet treat that give you the best of both worlds — pumpkin goodness and cookie dough! They are made gluten and dairy free with just a few simple ingredients. 

Course pumpkin recipes

Cuisine American

Keyword no-bake pumpkin bars; no-bake pumpkin cookie dough bars

Prep Time 10 minutes minutes

Cook Time 8 hours hours 8 minutes minutes

Servings 18 mini bars

Author Maggie Michalczyk, RDN

Ingredients

• for the cookie dough:
• 1 cup creamy unsweetened cashew butter
• 1/3 cup pumpkin puree
• 1/4 cup maple syrup
• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 2 tbsp. unflavored collagen
• 1/4 cup mini chocolate chips
• 1 tsp. vanilla extract
• for the chocolate layer on top:
• 2/3 cup semi-sweet or dark chocolate chocolate chips
• 1 tbsp. cashew butter
• 1/2 tsp. flaky sea salt

Instructions

• Line a 9X5-inch bread pan with parchment paper and lightly spray it with cooking spray. 
• In a small bowl using a wooden spoon, stir together the cashew butter, pumpkin puree, maple syrup, almond flour, coconut flour, collagen, pumpkin spice and vanilla extract until combined. Fold in the mini chocolate chips.
• Spread the pumpkin cookie dough batter in an even later in the pan so that it’s smooth.
• Melt the chocolate chips and stir in 1 tbsp. cashew butter. Pour the melted chocolate over the cookie dough layer, sprinkle with flaky sea salt and freeze for at least 2 hours or overnight.
• When you’re ready to enjoy, remove bars from the freezer and use a knife to cut them into pieces. Store covered in the fridge or freeze for longer. 

more pumpkin recipes that you’re sure to love

• pumpkin s’mores bars {GF & DF}
• pumpkin no bake cookies {GF & DF}
• pumpkin chickpea blondies {GF & DF}
• pumpkin spice oat milk latte {GF & DF}
• pumpkin chickpea cookie dough balls {GF & DF}

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I’m a huge fan of both any and all things cookie dough, and any and all things pumpkin, which is exactly how this recipe for pumpkin cookie dough bites was born!

I wanted an energy ball that wasn’t filled with nuts or seeds, but rather reminded me of the cookie dough pieces I’m always on the hunt for in my ice cream, with a pumpkin twist! Would you expect anything less from me?!

If you follow me on Instagram, than you know I believe pumpkin is a year round food and am determined to make as many things with it as I possibly can! The obsession is real, and if you’re reading this I can bet that you LOVE all things pumpkin too!

Speaking of pumpkin recipes, mark your calendars because The Great Big Pumpkin Cookbook (my new cookbook!) is hitting shelves on July 7th, 2020! Available for pre-order here!

These bites are perfect after lunch when you need a little treat, or anytime you need a little pumpkin pick me up. Both pumpkin and chickpeas are high in fiber, giving this snack more staying power.

If you happen not to have a can of pumpkin puree on hand, this recipe turns out without the pumpkin too.

nutrition benefits of pumpkin

Pumpkin is a great source of vitamin A and C as well and potassium and fiber. It adds to the texture of these bites and gives them a little fall flare!

I love that this recipe is naturally sweetened with maple syrup, and a little bit of chocolate. They’re not super sweet, but definitely satisfy that craving for a pumpkin treat!

no bake pumpkin cookie dough ball ingredients:

• chickpeas
• pumpkin puree
• peanut butter – I recommend creamy unsweetened peanut butter
• maple syrup
• vanilla protein powder
• pumpkin pie spice
• vanilla extract
• chocolate chips – I love Lily’s Sweet chocolate chips and use them in all my baked goods!
• salt / flakey sea salt

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Pumpkin Cookie Dough Bites

These pumpkin cookie dough bites are so delicious you won’t even believe they’re made with chickpeas! I love that they’re made with just a few simple ingredients, low in sugar and taste like cookie dough! 

Course nutritious treats

Cuisine American

Keyword pumpkin cookie dough bites; no bake pumpkin cookie dough bites

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 12 balls

Author Maggie Michalczyk, RDN

Ingredients

• 1 can chickpeas garbanzo beans
• 1/4 cup pumpkin puree
• 1/3 cup creamy unsweetened peanut butter
• 1/4 cup maple syrup
• 1/2 tsp. vanilla extract
• 2 tsp. pumpkin pie spice
• 1/4 cup vanilla protein powder
• pinch of salt
• 1/2 cup milk or dark chocolate chips I used Lily’s Sweets chocolate chips
• sea salt flakes

Instructions

• Add all of the ingredients together in a bowl of a food processor, pulse to combine. 
• Once pulsed for a couple of minutes you should start to see a thick dough.
• Remove from food processor and stir in chocolate chips.
• Use a cookie scoop to scoop out roughly, a 2 tbsp. serving. Roll in the palm of your hands into a ball and place on a sheet of parchment paper. 
• Repeat with remaining dough. Sprinkle the batch with a little bit of flakey sea salt and or drizzle with extra melted chocolate chips.
• Refrigerate for at least 1 hour before grabbing a bite!
• Store in an airtight container in the fridge for up to a week. 

Other pumpkin recipes you’ll love:

• gluten free pumpkin chickpea blondies
• better than starbucks pumpkin bread
• gluten free pumpkin banana bread
• cookie dough overnight oats

Here are a few other pumpkin items I am loving for fall!

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If you’re feeling like you need to jazz up your at-home snacks these pumpkin cookie protein balls are definitely for you! Made with a few simple ingredients from your pantry and very customizable, you’ll love how they taste like a cookie but are made with healthy ingredients at the same time!

These protein balls are indulgent cookies meet nourishing snack bite. The oats give them that oatmeal cookie texture, plus filling fiber and the mini chocolate chips (or cocoa nibs!) are that hint of cookie-like sweetness.

You know that time after lunch but before dinner when you’re craving a little something sweet? Enter these protein balls! A snack you definitely don’t need to feel guilty about having when 3pm hits that will tie you over to dinner with a burst of nourishing energy!

Pumpkin seeds, pumpkin puree, oats and chia seeds give these balls a nice dose of fiber. Pair that with the protein from the protein powder, chia seeds, pumpkin seeds and peanut butter and you have a winning snack combination that will actually keep you full.

What type of protein powder is best to use for this recipe? I used a vanilla pea protein I had on hand but you could definitely use whatever kind you have at home. A vanilla protein powder would be your best bet for getting them to taste the way I made them here.

ingredients for pumpkin cookie protein balls

• regular or gluten free rolled oats
• creamy unsweetened peanut butter
• pumpkin puree
• vanilla protein powder
• unflavored collagen
• honey
• vanilla
• chia seeds, ground flax seed or hemp seeds – these are all good sources of healthy fat & fiber
• cinnamon or pumpkin pie spice
• salt
• mini chocolate chips or cocoa nibs

This recipe requires no food processor required, is date free, and super customizable! Don’t have chia seeds? Use one of the other seeds listed. Out of peanut butter? Use almond butter instead. I recommend keeping the oats as is to get the same type of texture I did.

how to make this recipe

Making these pumpkin protein energy bites is SUPER easy. No blender or food processor is required. You simply mix all of the ingredients with a wooden spoon in a bowl until well combined before portioning them out into individual balls!

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Pumpkin Cookie Protein Balls

Pumpkin cookie protein balls are the perfect post workout or midday snack packed with protein and fiber. Super easy to make with simple ingredients, you’ll love having these to snack on!

Course treat; snack

Cuisine American

Keyword pumpkin cookie protein balls

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author Maggie Michalczyk, RDN

Ingredients

• 1 1/2 cup regular or gluten free old-fashioned rolled oats
• 3/4 cup creamy unsweetened peanut butter
• 1/4 cup pumpkin puree*
• 2 tbsp. honey
• 2 scoops vanilla protein powder and or 1 serving of collagen
• 1 tbsp. chia seeds
• 2 tbsp. pumpkin seeds
• 2 tbsp. mini chocolate chips or cocoa nibs
• 1 tsp. vanilla
• 1 tsp. cinnamon
• pinch of salt

Instructions

• In a medium sized bowl combine all ingredients and stir with a wooden spoon to combine. The batter will be thick!
• Use a cookie scoop to portion out mixture and roll into balls using your hands.
• Store in an airtight container in the fridge for a week or freeze for longer.

Notes

Don’t have pumpkin or don’t want to add it? It won’t impact the texture or consistency of this recipe that much so you can go without it if you must!

more pumpkin recipes you are sure to love

• pumpkin cookie dough balls {GF & DF}
• pumpkin superfood energy bites {GF & DF}
• pumpkin chickpea blondies {GF & DF}

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This post contains affiliate links which means I get a small commission if you purchase a product through some of the links. The items wouldn’t be linked if I didn’t recommend them!

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Pumpkin is a true fall superfood that adds nutrition, texture and flavor to anything you add it to! Sure, I love a good sweet pumpkin treat, but when I’m looking for a snack that’s low in sugar and higher in powerful nutrition, I always turn to these bites no matter the season!

Perfect post-workout, in the morning with coffee, or any time the craving for something pumpkin strikes, you’ll love how delicious and simply these energy bites are to make.

In the fall we’re all craving pumpkin, pumpkin spice and all the warming, fall spices. A lot of pumpkin treats are packed with added sugar and some are not even made with real pumpkin! I’ve got no time for those!

Pumpkin puree is packed with fiber, vitamin A, C, E and potassium, which gives these bites more staying power, and of course that perfect fall taste.

Heard of mushrooms before? I’m not talking portabello, but rather mushrooms known as reishi, chaaga, and lion’s mane. These mushrooms are known as adaptogens, that help our body “adapt” to stressors.

Each of them have their own special properties, such as helping to reduce anxiety, boosting the immune system and lowering the risk of some diseases.

These bites have reishi in them, which is known to help boost the immune system, and fight fatigue and depression. I like this brand and often put the powder in smoothies and recipes like this one.

I call these “superfood” bites because in addition to the reishi and pumpkin, they contain ingredients like cashews, pumpkin seeds, flax seeds, chia seeds, and hemp seeds, which are good sources of healthy fat, protein, fiber and vitamins and minerals such as magnesium, potassium and iron. Plus ginger is great for digestion!

Ingredients for Pumpkin Superfood Energy Bites:

• pumpkin puree
• almond flour
• coconut oil
• cashews
• dates
• pumpkin seeds (pepitas)
• ground flax seeds
• chia seeds
• hemp seeds
• fresh ginger
• pumpkin pie spice
• reishi mushroom powder

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Pumpkin Superfood Energy Bites {gluten free, dairy free, low sugar}

Take a bite out of fall with these pumpkin superfood energy bites! Great as an on-the-go of post workout snack, they are gluten free, dairy free, and sweetened naturally! 

Course Breakfast, Snack

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Servings 12 energy bites

Author Maggie Michalczyk, RDN

Ingredients

• 1/2 cup blanched almond flour
• 1/2 cup pumpkin puree
• 2 pitted medjool dates
• 2 tbsp. coconut oil melted
• 1/4 cup raw cashews whole or pieces will work
• 1/4 cup pepitas green pumpkin seeds
• 1 tbsp. ground flax seed
• 1 tbsp. hemp seeds
• 2 tsp. chia seeds
• 2 tsp. reishi mushroom powder
• 2 tsp. pumpkin pie spice
• 1 tsp. freshly grated ginger*
• pinch of pink Himalayan sea salt

Instructions

• 1. Place the dates in a small bowl with warm water. Let soak for a few minutes and remove the pits. 
• 2. In the bowl of a food processor combine all of the ingredients (including the soaked dates) except for the melted coconut oil.
• 3. Pulse together for a 30 seconds and then add the melted coconut oil. Continue to pulse until the mixture is chunky but smooth. You shouldn’t see any big date pieces. 
• 4. Use a mini cookie scoop or your hands to portion out the bites onto a plate. Enjoy right away or refrigerate first for 30 minutes. 
• 5. Store in an airtight container in the fridge for up to a week. You can also store them in the freezer and pull them out when you want one as a snack! 

Notes

*You can use ground ginger if needed.

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