Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup canned pumpkin (not pie filling)
- 1/4 cup almond butter (or peanut butter)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- Optional: 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Mix ingredients: In a large bowl, stir together oats, pumpkin, almond butter, maple syrup, vanilla, pumpkin pie spice, and salt until well combined.
- Add extras: If using, fold in chocolate chips or nuts.
- Chill dough: Place the bowl in the fridge for 20–30 minutes to make rolling easier.
- Form balls: Using your hands or a small scoop, roll mixture into 1-inch balls. Place on a parchment-lined tray.
- Chill again: Refrigerate for another 15–20 minutes to firm up.
- Store: Keep in an airtight container in the fridge for up to one week.
Notes
Avoid using pumpkin pie filling—it’s too sweet and spiced. Stick with pure canned pumpkin for best results.