Dessert · Recipes · Snacks

Pumpkin Energy Bites {THM-S, Low Carb, Sugar Free}

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Perfect little balls of pumpkin spice covered with nuts, seeds, and chocolate chips. The perfect blend of sweet and salty.

I am in full-swing pumpkin mode! I used my last Tablespoon of pumpkin in my Pumpkin Chocolate Chip Muffin in a Mug. Yes, I scraped the can with a spatula and hoarded my last Tablespoon in a plastic baggie in my refrigerator! That very day I was off to Walmart to buy more pumpkin! Imagine my great dismay when I found out my Walmart only carries pumpkin October through December! My husband told me that was a sign that I am starting pumpkin recipes too early, but I don’t feel that way (and hopefully you don’t either)! Thankfully, I was able to find pumpkin at another grocery store, and I’m back in business!

The recipe I want to share with you today is actually one I have had ready for a while, and I’m so excited to finally be able to giveย it to you!

These little pumpkin bites are the perfect little pick-me-up snack. Sweet pumpkin mixed with almond butter and coated liberally with pumpkin seeds, pecans, and chocolate chips. They are so good!

My husband and I are the boys dorm parents at a mission school, and my dorm boys (teenagers) were devouring these! They never even knew they were sugar free, so you know they are teenager approved!

Pumpkin Energy Bites {THM-S, Low Carb, Sugar Free}



  1. Combine pumpkin with almond butter, flax meal, Gentle Sweet, cinnamon, salt, and oats.
  2. Mix until well combined,
  3. In a separate bowl, combine pumpkin seeds, pecans, and chocolate chips for topping.
  4. Using a small cookie scoop, place balls of pumpkin mixture in bowl of topping, then roll to coat.
  5. Enjoy!
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19 thoughts on “Pumpkin Energy Bites {THM-S, Low Carb, Sugar Free}

  1. Hi…Sounds wonderful! I do see oats in the instructions. But I don’t see in the ingredient list.
    What do you mean by oats and what is the amount to be added? I too LOVE pumpkin!!!
    Thanks for the recipe! LeeAnn

    1. Oops! I’m sorry, I skipped an ingredient! I have corrected it above – thanks! I hope you enjoy as much as I did! ๐Ÿ™‚

    1. I’m sure you could use peanut butter instead, though the taste would be different. I’m not sure what you mean by “pumpkin pieces.” There are pumpkin seeds in the recipe.

  2. Yummy! I don’t have flaxseed so could the baking blend be used in place of it? If not, I will just order some off amazon! These look amazing!

  3. How strong is the taste of the pumpkin? I don’t care for it and this is the first recipe I have found for something like this without coconut, which I have a REALLY bad taste aversion to.

    1. Yes, keeping them in the fridge would be the best option. I haven’t actually tried freezing them, but I think they would do okay!

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