Pumpkin Spice Latte Energy Truffles

Pumpkin Spice Latte Energy Truffles

No-bake energy bites with pumpkin, oats, and espresso for a quick coffee-shop flavored snack.

Total 50 min Makes 24 truffles Calories 98/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Peanuts

These no-bake truffles blend rolled oats, pumpkin puree, and instant espresso with warm cinnamon and nutmeg for a chewy, lightly sweet bite. They come together in one bowl and chill firm in under an hour, making them a practical make-ahead snack for busy mornings or afternoon slumps. A roll in powdered sugar or crushed graham crumbs finishes them with a latte-foam look.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup cups creamy peanut butter
  • 1/3 cup pumpkin puree
  • 1/3 cup honey
  • 1 cup ground flaxseed
  • 2 tablespoons instant espresso powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/3 cup powdered sugar, for rolling

Method

  1. In a large bowl, stir together the rolled oats, ground flaxseed, instant espresso powder, pumpkin pie spice, cinnamon, and salt until evenly combined.

  2. Add the peanut butter, pumpkin puree, honey, and vanilla extract to the dry mixture and stir until a thick, sticky dough forms.

  3. Fold in the mini chocolate chips until evenly distributed throughout the dough.

  4. Cover the bowl and refrigerate the mixture to firm up slightly, making it easier to roll.

  5. Scoop out tablespoon-sized portions and roll between your palms into 1-inch balls, placing them on a parchment-lined tray.

  6. Roll each ball lightly in powdered sugar to coat, if desired, then return the tray to the refrigerator to set.

  7. Store the truffles in an airtight container in the refrigerator for up to one week.

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    Pumpkin Spice Latte Energy Truffles

    These no-bake truffles blend rolled oats, pumpkin puree, and instant espresso with warm cinnamon and nutmeg for a chewy, lightly sweet bite. They come together in one bowl and chill firm in under an hour, making them a practical make-ahead snack for busy mornings or afternoon slumps. A roll in powdered sugar or crushed graham crumbs finishes them with a latte-foam look.

    50 min 24 truffles 98 cal

    Ingredients

    • 2 cups old-fashioned rolled oats
    • 1 cup cups creamy peanut butter
    • 1/3 cup pumpkin puree
    • 1/3 cup honey
    • 1 cup ground flaxseed
    • 2 tablespoons instant espresso powder
    • 1 1/2 teaspoons pumpkin pie spice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon fine sea salt
    • 1 teaspoon vanilla extract
    • 1/2 cup mini chocolate chips
    • 1/3 cup powdered sugar, for rolling

    Method

    1. 1

      In a large bowl, stir together the rolled oats, ground flaxseed, instant espresso powder, pumpkin pie spice, cinnamon, and salt until evenly combined.

    2. 2

      Add the peanut butter, pumpkin puree, honey, and vanilla extract to the dry mixture and stir until a thick, sticky dough forms.

    3. 3

      Fold in the mini chocolate chips until evenly distributed throughout the dough.

    4. 4

      Cover the bowl and refrigerate the mixture to firm up slightly, making it easier to roll.

    5. 5

      Scoop out tablespoon-sized portions and roll between your palms into 1-inch balls, placing them on a parchment-lined tray.

    6. 6

      Roll each ball lightly in powdered sugar to coat, if desired, then return the tray to the refrigerator to set.

    7. 7

      Store the truffles in an airtight container in the refrigerator for up to one week.