Pumpkin Spice Bliss Balls
Pumpkin Spice Bliss Balls are the energy-packed ‘autumn bombs’ you never knew you needed! Chewy, naturally sweet and oozing with fall flavour, they make for the perfect grab-n-go breakfast or morning coffee companion.
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Once September 1st rolls around I simply can’t help myself from immediately switching from summer mode to Fall Frenzy. It’s an illness, I know 😂. I wanted to make an easy and delicious grab-n-go breakfast and these bliss balls did not disappoint. Pumpkin Spice Bliss Balls are the perfect ‘first fall recipe of the season’ kind of treat. Just simple, whole food ingredients to nourish and energize the body, and a little bit of pumpkin spice to fill that autumn-sized hole in the soul.
WHAT YOU’LL NEED
- Pitted Medjool dates
- Pumpkin puree
- Maple syrup
- Sunflower seed butter
- Pumpkin pie spice
- Vanilla extract
- Pink himalayan salt
- Old-fashioned rolled oats
- Oat flour
- Ground flaxseed
- Vegan chocolate chips
WHY WE ♥︎ PUMPKIN SPICE BLISS BALLS
Pumpkin Spice Bliss Balls are the best because (1) they’re not complicated to make and whip up super quickly (2) they’re completely customizable to suit your taste of spices or mix-in’s and (3) they’re perfect for sharing or as a grab ‘n go treat! They pair so perfectly with a cup of coffee (or pumpkin spice latte) with your breakfast, or as a cozy autumn afternoon treat.
How to Make Pumpkin Spice Bliss Balls
These Pumpkin Spice Bliss Balls take no more than 15 minutes of hands on time, start to finish! Using a food processor is the best way to make them, but I’ll leave notes in the recipe card below on how to make them without one.
- Pit and soak the medjool dates in hot water for 5 minutes. In the meantime, make the oat flour by blitzing up some rolled oats in the blender until it becomes a fine flour, about 10 to 20 seconds.
- To the bowl of your food processor, add the soaked dates, pumpkin purée, maple syrup, vanilla, and sunflower seed butter and pulse it several times until a somewhat uniform paste has formed.
- Add all the remaining ingredients, minus the chocolate chips, and process until it’s just become a dough. Fold in the chocolate chips with a spatula.
- Scoop out 2 tbsp-sized dollops of the dough and shape them with your hands into a ball. Place them in a parchment lined container and repeat with the remaining dough.
- Chill in the fridge to firm up for an hour and then enjoy!
Tip: Make your own pumpkin SPICE blend at home
If you don’t have a pumpkin spice blend, you can make a small batch of your own homemade blend super easily. In a mason jar, add the following spices and shake vigourously (with the lid on!) to combine:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1.5 tsp ground allspice
- 1.5 tsp ground cloves
Pumpkin Spice, Spice, Baby
Whether you’re looking for a grab-n-go breakfast or a tasty little afternoon autumn snack, these Pumpkin Spice Bliss Balls are the bomb dot com. They’re also super kid-friendly and packable, great for school or work lunches and keep well in the fridge for at least a week. I mean, who doesn’t love a chewy, sweet treat with some chocolate and warm spices?!
If you digged this recipe you might love some of my other fall-inspired treats like Pumpkin Spice Chocolate Chip Mini Scones, Turmeric Ginger Banana Muffins, or Cacao Orange Granola!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
PUMPKIN SPICE BLISS BALLS
Equipment
- Food processor
Ingredients
- 8 medjool dates, pitted (soaking for 5 mins in hot water recommended)
- ½ cup pumpkin purée (NOT pumpkin pie filling)
- 2 tbsp maple syrup/agave/date syrup
- ¼ cup sunflower seed butter (or nut/seed butter of preference)
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- ¼ tsp pink himalayan salt
- 1½ rolled oats (gluten-free if needed)
- ½ cup oat flour (oats blended in a blender)
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water, sit for 10 mins)
- ¼ cup dairy free chocolate chips
Instructions
- Pit and soak the medjool dates in hot water for 5 minutes. In the meantime, make the oat flour by blitzing up some rolled oats in the blender until it becomes a fine flour, about 10 to 20 seconds.T
- To the bowl of your food processor, add the soaked dates, pumpkin purée, maple syrup, vanilla, and sunflower seed butter and pulse it several times until a somewhat uniform paste has formed.
- Add all the remaining ingredients, minus the chocolate chips, and process until it’s just become a dough. Fold in the chocolate chips with a spatula.
- Scoop out 2 tbsp-sized dollops of the dough and shape them with your hands into a ball. Place them in a parchment lined container and repeat with the remaining dough. Chill in the fridge to firm up for an hour and then enjoy!
