Pumpkin Protein Balls
on Sep 07, 2023, Updated Nov 14, 2024
These no bake Pumpkin Protein Balls taste like little bites of pumpkin spice cookie dough! Easy to make and make a great healthy snack for fall.
These Pumpkin Protein Bites Are Delicious!
I am not kidding when I say that these pumpkin protein balls taste like pumpkin spiced cookie dough bites.
They are the perfect little healthy snack and taste so yummy. Not only are they simple to make, but these energy bites are no bake, gluten free, and naturally sweetened with honey!
They are one of my go to snacks every year when the first hint of fall is in the air. My kids love them too and I love that they are made with easy to recognize ingredients.
Find the full recipe & instructions at the bottom of this page.
Ingredients needed
- Almond Butter: we used a creamy no salt added almond butter
- Canned Pumpkin: not pumpkin pie filling
- Vanilla Protein Powder: or substitute chocolate protein powder
- Honey: this natural sweetener helps the protein bites stick together
- Rolled Oats: also known as old fashioned oats
- Mini Chocolate Chips
- Spices: cinnamon, pumpkin pie spice, and salt
How to make pumpkin protein balls
Step 1: Add the creamy almond butter, canned pumpkin, protein powder, honey, rolled oats, cinnamon, pumpkin pie spice, and salt to a bowl. Stir well to combine. Fold in the mini chocolate chips into the energy ball batter.
Joy’s Tip
I always use a rubber spatula when I am making protein balls. I have found this plus a little elbow grease is the easiest way to mix together the batter!
Step 2: Form the pumpkin batter into protein balls and place on a baking sheet.
Recipe Tip
I like using a cookie scoop for portioning to help make evenly sized balls. The one I use is 1.5 tablespoons.
Drop batter onto the baking sheet using the cookie scoop, then roll each one with your hands to even out the edges and make it round.
Step 3: Place the pumpkin bites in the fridge until chilled and firm to the touch. Usually 1-2 hours is plenty of time. Once the protein balls are hardened, it’s easier to store them without sticking together.
Storing
- In the refrigerator: store leftover pumpkin protein balls in an airtight container in the refrigerator for 5-7 days.
- In the freezer: our favorite method for a grab and go snack anytime! Freeze pumpkin protein bites in an airtight container for up to 3 months. Thaw for several minutes at room temperature before eating.
I am just obsessed with these yummy little pumpkin spice protein balls! My kids love them too and ask for them at snack time.
What kind of almond butter do I use?
For this recipe, I used a creamy drippy almond butter with no added salt. It did not have any added sugar.
If you use an almond butter with salt in it, you should leave the salt out of this recipe, then salt to taste if needed after you taste the dough.
Try a batch of these for fall snacking and let me know how you like them!
More Protein Recipes
Pumpkin Protein Balls
Ingredients
- 1 cup no salt added creamy drippy almond butter, see notes
- ⅓ cup canned pumpkin
- ¼ teaspoon cinnamon
- ½ cup honey
- ½ cup vanilla protein powder
- 1 ½ cups rolled oats
- 1 ½ teaspoons salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup mini chocolate chips
Instructions
- Add the almond butter, pumpkin, cinnamon, honey, vanilla protein powder, rolled oats, salt, and pumpkin pie spice to a bowl. Stir well to combine using a rubber spatula
- Fold in the mini chocolate chips
- Use a cooke scoop or drop the pumpkin batter into balls and place on a baking sheet. You should get around 26 protein balls.
- Chill the pumpkin protein balls in the fridge until firm to the touch, then store in a ziploc bag in the fridge or freezer
Video
Notes
Nutrition
Delicious! Thanks for this recipe! My only question is: what are “123kcal”? What is that in normal calories? I tried to look it up but, I was getting some odd/not believeable results. Thanks!
Kcal is the same thing as calories! The serving size is per protein ball.
I think next time I will do 1 tsp of salt instead because it was still a tad salty even with the no salt added almond butter. They tasted amazing though! I will definitely be making this one again.
Can I sub drippy peanut butter for this because I am allergic to almonds?
Yes, or sunflower seed butter!
Want to hear something crazy? My dad always grows these enormous carrots, and my step mom didn’t know what to do with them. For years now, she has cooked them, froze the pulp, and used it for pumpkin pies. I now use carrot puree for all things pumpkin. It’s free, equally nutritious, and indistinguishable. Can’t wait to try this!
That’s fun! Hope you enjoy the recipe 🙂