Pumpkin Spice Brownie Energy Bites

Because I am basic, and I am proud!! While I love a fall sweet treat filled with butter, caramel and flour, I also love a sustaining energy bite that I can grab in between meetings, before the gym, or in between meals to give me a sustaining, fiber-filled form of energy. It’s called balance! And both things can be delicious. And both things take care of your body. I will die on that hill. So that’s where these Pumpkin Spice Brownie Energy Bites fit in.

So welcome to my post about them! These easy bites are one of my favorite recipes to make in the fall, because I always seem to have a surplus of canned pumpkin lying around, and because I love injecting a bit of brownie energy into my date balls.

These balls use primarily dates as their sweetener, which I love, because dates also give me such a burst of energy and are great for digestion. The other elements that tie the recipe together are flax, a natural binder, pumpkin, which adds moisture and flavor, cocoa powder, a touch of maple syrup, and pumpkin spice. And trust me, pumpkin spice and chocolate go WONDERFULLY together. It’s like a fall treat and Christmas cookie flavor crossover…just with fudgey brownie energy.

Ingredients you will need for this recipe

I call this a “batter” because it’s sticky like a brownie batter, but once you let it chill, it firms up into a very nice cookie dough consistency.

Here is everything you will need for it:

• 2 cups medjool dates, 255 grams / 9 ounces
• 1/4 cup Dutch-processed cocoa powder, 21 grams / .75 ounces 
• 1 cup ground flaxmeal, 85 grams / 3 ounces
• 1/2 cup pumpkin purée, 113 grams / 4 ounces
• 1/2 teaspoon Diamond Crystal salt
• 1/2 teaspoon pumpkin pie spice (or a mixture of cinnamon, all spice, nutmeg and clove) 
• 1 tablespoon maple syrup 
• 2 tablespoons warm water, if needed

And then optional, for dusting:

How to prepare these pumpkin spice brownie bites

The beauty of these pumpkin spice brownie energy bites is you do NOT need a food processor to make them. You just need some hot water, some patience, and a fork!

To make these, follow the instructions below:

• First, pit and halve the dates. Add them to a heat-proof bowl and cover them with boiling water. Let them sit for 10-15 minutes.
• Drain the dates, but reserve 2 tablespoons of the hot water.
• Add the 1/4 cup of cocoa powder, the 1 cup of flax, the 1/2 cup of pumpkin purée, and 1/2 teaspoon each of salt and pumpkin pie spice. Use a fork to mix this into a smooth, batter-like texture.
• Add 1 tablespoon of maple syrup and the reserved 2 tablespoons of hot water and continue to mix. Taste and add more salt as you prefer.
• Use a cookie scoop to scoop the batter into 16 equal sized balls. Chill these in the freezer for 20-30 minutes, or until they are firm enough to roll.
• Roll the balls into smooth circles. This is optional, but you can mix together 2 teaspoons of cocoa powder and 1 teaspoon of cinnamon in a small dish and dust each ball with the mixture. This will make them look like small truffles.
• Store the balls in the fridge and enjoy as you please! They will keep for up to one week.

And that’s it for these Pumpkin Spice Brownie Energy Balls!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Pumpkin Spice Brownie Energy Balls

Every now and then, I want an energizing, filling, nutritious sweet treat. You can love brown butter and love dates, too! I am the perfect example of that. And in the fall, I always have a surplus of pumpkin purée around, and these brownie energy bites are the perfect way to use it up. And the best news? No food processor needed! Just get a fork and get ready to have a small treat in minutes.

Ingredients

• 2 cups medjool dates 255 grams / 9 ounces
• 1/4 cup Dutch-process cocoa powder 21 grams / .75 ounces
• 1 cup ground flaxmeal 85 grams / 3 ounces
• 1/2 cup pumpkin purée 113 grams / 4 ounces
• 1/2 teaspoon Diamond Crystal salt
• 1/2 teaspoon pumpkin pie spice or a mixture of cinnamon, all spice, nutmeg and clove
• 1 tablespoon maple syrup
• 2 tablespoons warm water if needed
• 2 teaspoons Dutch-processed cocoa powder
• 1 teaspoon ground cinnamon

Instructions

• First, pit and halve the dates. Add them to a heat-proof bowl and cover them with boiling water. Let them sit for 10-15 minutes.

• Drain the dates, but reserve 2 tablespoons of the hot water.

• Add the 1/4 cup of cocoa powder, the 1 cup of flax, the 1/2 cup of pumpkin purée, and 1/2 teaspoon each of salt and pumpkin pie spice. Use a fork to mix this into a smooth, batter-like texture.

• Add 1 tablespoon of maple syrup and the reserved 2 tablespoons of hot water and continue to mix. Taste and add more salt as you prefer.

• Use a cookie scoop to scoop the batter into 16 equal sized balls. Chill these in the freezer for 20-30 minutes, or until they are firm enough to roll.

• Roll the balls into smooth circles. This is optional, but you can mix together 2 teaspoons of cocoa powder and 1 teaspoon of cinnamon in a small dish and dust each ball with the mixture. This will make them look like small truffles.

• Store the balls in the fridge and enjoy as you please! They will keep for up to one week.