Ingredients
Method
Mix the Wet Ingredients
- In a large mixing bowl, combine the pumpkin puree, almond butter, honey, and vanilla extract. Stir everything together until the mixture is completely smooth and uniform.
Add the Dry Ingredients
- Fold in the rolled oats, ground flaxseed, pumpkin pie spice, cinnamon, and salt. Stir slowly and thoroughly so every oat gets coated in the spiced pumpkin mixture. The texture will shift from smooth to thick and almost dough-like. If it feels too wet to roll, add a tablespoon of oats at a time until it holds its shape when pinched.
Stir in the Mix-Ins
- Add the mini chocolate chips, raisins, or chopped nuts and fold them in gently so they are evenly distributed throughout the dough.
Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. While waiting, line a small sheet pan with parchment paper and prepare for rolling.
Roll into Balls
- Once chilled, scoop out about one tablespoon of dough at a time and roll it between your palms into a smooth, round ball. Place each one on the prepared parchment-lined pan. If the dough sticks to your hands, lightly dampen them with cold water. You should get approximately 18 to 22 balls depending on size.
- Pop the rolled balls back in the fridge for another 10 minutes to set completely before serving.
Notes
Use plain canned pumpkin puree, not pumpkin pie filling. Chill time is non-negotiable — skip it and the dough won't roll properly. If dough is too wet, add rolled oats one tablespoon at a time. For a nut-free, school-safe version, swap nut butter for sunflower seed butter. For gluten-free, use certified gluten-free oats. Store in an airtight container in the refrigerator for up to 7 days, or freeze in a single layer then transfer to a zip bag for up to 3 months. Thaw frozen balls at room temperature for 15–20 minutes before eating.