These delicious pumpkin treats are a must-try!

Meet my friend and fellow blogger Kathryn Mercurio of Kathryn’s Kitchen Blog.  She has a passion for food and a fantastic website.  Check out her yummy energy bites recipe for fall.

Click Here to Get a Complimentary Gluten-free, Dairy-free Meal Plan

I love pumpkins. I love everything about them but my favorite is baking with them!

We all know to watch what we eat during the Fall because of all the delicious treats that come our way make the Holiday season so much better. But, not to worry because I have you covered.

These healthy pumpkin pie energy bites taste like pumpkin pie except it won’t do damage to your waistline. These chewy little bites of joy has all of the hearty flavors like your favorite chewy granola bars with a nutty texture. I also love to add chia seeds for additional nutrition and fiber as well. When 3 o’clock comes rollin around, a little snack always spikes up the least for me and this is just perfect. Pumpkin is such a seasonal fruit and there’s only so little time we have with them so get cooking!

Yield: 12-15 balls


  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup uncooked oats
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 2 -3 Tbsp honey
  • 2 Tbsp pumpkin seeds
  • 1/4 cup chopped almonds
  • 2 Tbsp chia seeds
  • 1 Tablespoons mini dark chocolate chips; optional
  • 2 Tbsp raisins (or dried cranberries); optional


  1. In a food processor or in a large mixing bowl, combine all of the ingredients until combined. With a mini ice-cream scooper, scoop mixture into little balls and round into a ball with the palms of your hands. Place on plate or baking sheets and let set and slightly harden for 15 minutes. Be sure to store in an air tight container in the refrigerator. I hope you enjoy just as much as I do!

Recipe compliments of Kathryn’s Kitchen.  Visit her at

kathryn MercurioAbout Kathryn:

I have always had a passion for cooking, baking, and being in the kitchen. It is something I have loved doing ever since I was able to hold a wooden spoon. I am from Monterey, California and my Italian family has been in the food industry ever since I was born. With my Dad owning two restaurants, it has influenced me because I was always around food and the kitchen growing up. I was the little kid that loved eating what other kids had nightmares over like calamari salad, anchovies, fresh octopus , raw oysters, and the list goes on..

Kathryn’s Kitchen Blog was something I came up with when I decided I wanted to share my recipes with everyone. Cooking and baking comes natural to me so it is my little joy I have each-time I’m in the kitchen! I am 25 years old and work full time so my blog is just a fun hobby I like to spend time on when I am not working. Being that I work full time, I cook dinner almost every evening and as you can imagine, most of my recipes are easy and healthy because eating and living a healthy lifestyle is something I cherish very much.

Leann Forst, MBA, CHC, CEOC — Holistic Health Practitioner

Leann is a Board Certified Holistic Health Practitioner and Certified Essential Oils Coach, holding a Master’s degree from Drake University and a Bachelor of Science from Upper Iowa University. Leann is accredited by the American Association of Drugless Practitioners. And she is an award winning author of 2 books How to Get Your Kids to Beg for Veggies and 100 Ways to Lose Weight”.

Born and raised as an Iowa farm girl, she moved to Texas in 1998 where she lives with her husband and 2 kids.

As a wife of a brain cancer survivor, Leann has a special interest in anti-cancer nutrition and detoxification. She works with individuals and groups, and speaks regularly at hospitals, schools and organizations to teach people how to attain optimal health by getting to the root cause of chronic and inflammatory conditions, while using healing modalities such as essential oils. Click here to get Leann’s free report, “37 Cancer Facts You Should Know…But Probably Don’t”. And take Leann’s Nutrient Deficiency Quiz here.

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