Pumpkin cranberry energy balls

Prep Time 10 minutes Total Time 10 minutes
Yields 12 energy balls     adjust servings

Pumpkin cranberry energy balls are an easy no-bake (and gluten-free) snack full of wholesome ingredients!


  • 1/2 cup walnuts
  • 1/2 cup oats (I used old-fashioned rolled oats but quick cook would work too)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 1/2 cup dates, pitted (about 5-6 large Medjool dates)
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla


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.

Recipe 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.

© 2017 Family Food on the Table. All rights reserved.