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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!
Combine pumpkin with almond butter, flax meal, Gentle Sweet, cinnamon, salt, and oats.
Mix until well combined,
In a separate bowl, combine pumpkin seeds, pecans, and chocolate chips for topping.
Using a small cookie scoop, place balls of pumpkin mixture in bowl of topping, then roll to coat.
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