• 1 ½ cups old-fashioned oats (see Tip)
• ½ cup chopped slivered almonds (2 1/4 ounces)
• ⅓ cup unsweetened shredded coconut
• ¾ cup canned pumpkin
• 2 tablespoons honey
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper

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Step 1

• Preheat oven to 300 degrees F.

Step 2

• Place oats, almonds, and coconut on a large rimmed baking sheet. Bake, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool completely on a wire rack.

Step 3

• Combine pumpkin, honey, pumpkin pie spice, salt, and cayenne in a large bowl. Stir in the toasted oat mixture.

Step 4

• Shape the mixture into 20 balls, about 2 teaspoons each. Place the balls on a serving tray. Serve immediately or cover and refrigerate for up to 2 days.

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