Pumpkin Gingerbread Energy Balls

Whip up a batch of these pumpkin gingerbread energy balls during pumpkin pie spice season! They make a perfect healthy fall snack that you can meal prep for the week!

Prep: 20 minutesCook: 0 minutesTotal: 20 minutes
Fat 7 Protein 3
Yield 18 1x


  • 20 pitted Medjool dates*
  • 2.5 cups unblanched almond meal
  • 2 tablespoon pumpkin puree
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1/3 cup unsweetened shredded coconut


  1. First, prepare Medjool dates, by removing their pits.
  2. Then, place Medjool dates and the rest of the ingredients into a high-speed food processor.
  3. Process on high for 1 to 2 minutes, stopping to scrape the sides. A dough should form and it should be slightly sticky but should easily hold shape when you roll it into a ball.
  4. Using a 1 tablespoon cookie scoop, scoop dough into your palms and roll into a ball. Repeat until all the dough is gone.
  5. Next, place 1/3 cup of unsweetened shredded coconut into a small bowl.
  6. Roll each ball in the shredded coconut, pressing the coconut shreds into the dough to form a “snowball.” Repeat until all balls are covered.
  7. Eat immediately or freeze for later.

Tips & Notes

  • This recipe was slightly updated on November 11, 2019.
  • Medjool dates: make sure that the dates you are using are soft and easily malleable.

Nutrition Facts

Serving Size: 1/18 Calories: 164 Sugar: 19 Fat: 7 Fiber: 4 Protein: 3
Author: Linley RichterCategory: SnackMethod: Food ProcessorCuisine: American

Keywords: Pumpkin Gingerbread Energy Balls

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