If you’re craving something sweet but still want wholesome ingredients, these Pumpkin Peanut Butter Balls are the perfect fall treat. They come together quickly, taste like a cross between pumpkin pie and a peanut butter cup, and make the best grab-and-go snack or after-dinner bite! You’re going to love them!
What you need to make pumpkin peanut butter bars:
- Peanut butter- Creamy peanut butter adds rich flavor, healthy fats, and protein to these pumpkin peanut butter balls. It helps bind everything together for that classic nutty taste. I love using a natural one with just peanuts and salt.
- Canned pumpkin- Pumpkin gives natural sweetness, fiber, and that cozy fall flavor. It’s loaded with vitamins A and C and just be sure it’s 100% pumpkin, not pie filling.
- Maple syrup- Maple syrup sweetens naturally without refined sugar. Its warm, caramel flavor pairs perfectly with pumpkin and peanut butter for a wholesome treat. You can also use honey if you prefer.
- Coconut flour- The coconut flour adds a soft texture while keeping these bites gluten-free and fiber-rich. It soaks up moisture for a perfectly balanced, doughy consistency. You can also substitute with almond flour or oat flour, but you just might need a bit more for the right consistency.
- Pumpkin pie spice- Pumpkin pie spice brings that warm, cozy fall flavor to every bite. A mix of cinnamon, nutmeg, and cloves makes these pumpkin peanut butter balls taste like fall in a snack.
- Sea salt- Our go-to sea salt is from Redmond always. We buy it in bulk from their website. It’s unrefined sea salt meaning that it still contains the beneficial trace minerals! It’s also pure and unprocessed with is the best. You can use the code daddioskitchen for 15% off on their website.
- Chocolate chips- Chocolate chips adds a crunchy outside and the perfect sweetness. It pairs perfectly with peanut butter and pumpkin for that classic sweet-meets-salty combo.
- Coconut oil- A little coconut oil helps the chocolate melt together better and spread easily over the balls. It also helps to harden them in the fridge!
If you love these, you may also love:
- Pumpkin Chocolate Chip Cookie Skillet
- Easy 3 Ingredient Peanut Butter Cups
- Chocolate Peanut Butter Truffles
Alright, let’s get to making the recipe! Enjoy friends!
Pumpkin Peanut Butter Balls
If you’re craving something sweet but still want wholesome ingredients, these Pumpkin Peanut Butter Balls are the perfect fall treat. They come together quickly, taste like a cross between pumpkin pie and a peanut butter cup, and make the best grab-and-go snack or after-dinner bite! You're going to love them!
Servings 18
Ingredients
For the Filling:
- 1 cup peanut butter
- ⅓ cup pure canned pumpkin
- ¼ cup maple syrup
- 3 tbsp coconut flour
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
For the Coating:
- 1 cup chocolate chips of choice
- 1 tbsp coconut oil
Instructions
- In a medium bowl, mix together the peanut butter, pumpkin, maple syrup, coconut flour, pumpkin pie spice, and sea salt until smooth and thick.
- If the mixture feels too sticky or soft to roll, add a bit more coconut flour (1 teaspoon at a time) until it holds its shape. I usually like to put it in the fridge for 15-20 minutes to harden up a little bit before adding more.
- Use a small cookie scoop or spoon to portion the mixture into balls, about 1 tablespoon each. Roll between your hands until smooth and place them on a parchment-lined baking sheet. Mine made about 18. Freeze them for about 10 minutes to harden a bit.
- Meanwhile, melt the chocolate chips and coconut oil in a small pot over the stovetop slowly and on low or in the microwave.
- Using a fork, coat each chilled ball in melted chocolate. Let the excess drip off, then place on the parchment-lined sheet.
- Sprinkle with flaky sea salt. Place in the fridge or the freezer until the chocolate hardens. About 20 minutes.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. Enjoy!
Notes
For Storing: Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.