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Home » Recipes » Appetizers & Snacks

Pumpkin cranberry energy balls

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Nov 10, 2017
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Pumpkin cranberry energy balls are an easy no-bake (and gluten-free) snack full of wholesome ingredients and yummy fall flavors!Pumpkin cranberry energy balls served on a white round plate with a thick frosting drizzled in lines on top.

Ah, Friday, it's always so lovely to see you!

I've had a couple great weekend trips recently, but I'm sure glad to be home this weekend with my family. We're hoping to take the kids to the Renaissance Festival this weekend, which should be a lot of fun! ⚔️

And in honor of Friday, let's keep this short and move right along to the recipe!

Sometime between late October and early November, I start getting on my cranberry kick but I’m not always done with my pumpkin kick.

OK, so I’m never done with my pumpkin kick, but you know what I mean. ❤️

Hence these pumpkin cranberry energy balls.

Close up of pumpkin cranberry energy balls served on a white round plate with a thick frosting drizzled in lines on top.

The first time I tried this recipe, it was a big gooey mess. Delicious, don’t get me wrong. I was licking the spoon over and over and saying in my head, “Recipe fail.”

They weren’t balls at all, they were something to be scooped with a spoon (or fingers, if you’re desperate).

But the flavor combo was spot on. So I kept at it.

I’m nothing if not determined

And finally, I got the recipe down pat!

Pumpkin cranberry energy balls on a white circular plate

Voila, I present to you some perfect, delectable little pumpkin cranberry energy balls.

They are delicious for snacking or a pre- or post-workout boost.

These will keep the afternoon blahs away for sure!

Even my husband loves these and I usually get to keep these types of snacks for just the kids and I.

But no, he packed one up in one of our mini containers to take to work a couple of days in a row.

Pumpkin cranberry energy balls with white chocolate drizzle

Notes on these pumpkin cranberry energy balls:

  • Sometimes these balls stay together well right away and sometimes they need to set up a bit in the freezer. I think it depends on the moisture level of the dates.
  • These balls will keep in the refrigerator for up to 2 weeks.
  • I use honey but you could substitute maple syrup if you want these to be vegan.
  • I sometimes drizzle these with melted white chocolate. They are plenty sweet enough without it, but it just makes them extra fun and festive, especially for a holiday party.

A single pumpkin cranberry energy balls with white chocolate drizzle being held in a hand with a plate of energy balls in the background A hand holding a cookie ball with a bite taken out of it and a plate full of more in the background.

If you crave both pumpkin + cranberry this time of year like I do, you gotta try these pumpkin cranberry energy balls.

Have a wonderful weekend my friends!

XO,

Kathryn

P.S. If you love snacks like this, check out my pumpkin protein energy balls, cranberry chocolate walnut energy balls and no-bake chocolate chip cookie balls.

Pumpkin cranberry energy balls with white chocolate drizzle
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Pumpkin cranberry energy balls

Pumpkin cranberry energy balls are an easy no-bake (and gluten-free) snack full of wholesome ingredients!
Prep Time10 minutes mins
Total Time10 minutes mins
Yield: 12 energy balls

Ingredients

  • ½ cup walnuts
  • ½ cup oats (I used old-fashioned rolled oats but quick cook would work too)
  • ½ teaspoon ground cinnamon
  • ½ cup dried cranberries
  • ½ cup dates, pitted (about 5-6 large Medjool dates)
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons honey
  • ½ teaspoon vanilla

Instructions

  • Add walnuts and oats to a food processor and pulse until broken down.
  • Transfer the walnuts and oats to a bowl and stir in cinnamon.
  • Chop dates into smaller pieces and add to food processor along with the cranberries. Pulse to break them down a bit.
  • Add pumpkin, honey and vanilla to food processor and pulse to mix thoroughly. The mixture will still be a bit chunky and that’s fine.
  • Transfer mixture to the bowl with the walnuts and oats and stir until everything is well combined.
  • Wet your hands with a little water and roll into balls (about the size of a golf ball).
  • If the mixture is a bit wet, stick the energy balls in the freezer to set up for 15 minutes then store in the fridge. Or if the energy balls are already holding together well, eat right away or transfer to the refrigerator to store.

Notes

Sometimes these balls stay together well right away and sometimes they need to set up a bit in the freezer. I think it depends on the moisture level of the dates.
These balls will keep in the refrigerator for up to 2 weeks.
I use honey but you could substitute maple syrup if you want these to be vegan.
I sometimes drizzle these with melted white chocolate. They are plenty sweet enough without it, but it just makes them extra fun and festive, especially for a holiday party.

Nutrition

Serving: 1energy ball | Calories: 93kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 1mg | Fiber: 2g | Sugar: 12g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

A collage of pumpkin cranberry cookie balls topped with frosting.

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Reader Interactions

Comments

  1. Serena

    November 10, 2017 at 8:02 am

    I've always wondered why my energy balls set up and sometimes they don't. It must be the moisture in the dates! Thanks for the scoop! LOVE this recipe.

    Reply
    • Kathryn

      November 10, 2017 at 5:45 pm

      Thanks so much Serena! And yes, I think that's it - the dates were the only thing that was different from batch to batch for me.

      Reply
  2. Kelly Jones

    November 10, 2017 at 10:43 am

    Yum! I have some pumpkin energy balls I always make but love this addition of cranberry! And that drizzle!

    Reply
    • Kathryn

      November 10, 2017 at 5:47 pm

      It's such a fun and festive combo! And the drizzle totally takes them over the top! 😊

      Reply
  3. Rebecca

    November 13, 2017 at 9:55 am

    Love the flavors here! These look like such a nice seasonal treat!

    Reply
    • Kathryn

      November 13, 2017 at 3:39 pm

      Thanks Rebecca! They are a big hit in our house!

      Reply
  4. Juste

    November 15, 2017 at 12:55 am

    At which step do I add the pumpkin puree? It's not really mentioned in the instructions 🙂

    Also, do you think I could just mash some roasted pumpkin and use that instead of puree, since I cannot buy it here in Germany

    Reply
    • Kathryn

      November 15, 2017 at 10:56 am

      Hi Juste! Thanks for pointing that out - I've updated the recipe card. The pumpkin is added with the honey and vanilla. You could use mashed roasted pumpkin instead of pumpkin puree, but you'll want to make sure it's super smooth for this recipe. And you may need to adjust things to get the right consistency. If yours is a bit runny, add more oats and let them set up in the refrigerator. If yours are thick, add a couple of splashes of water. Hope that helps!

      Reply

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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