If you love pumpkin chocolate chip, these pumpkin energy balls are for you! The perfect easy healthy snack recipe for fall.
These pumpkin energy balls taste like pumpkin spiced cookie dough. Full of protein and healthy fats, this easy little snack is perfect for fall.
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.
Pumpkin season means all the fall recipes like pumpkin cold brew, pumpkin chocolate chip cookies, pumpkin muffins, and pumpkin bread. These pumpkin balls are my new favorite pumpkin chocolate chip treat!
Ingredients to make pumpkin energy balls
- almond butter: we used a creamy no salt added almond butter. I love almond butter and pumpkin together, which is why we used this in place of peanut butter.
- canned pumpkin
- vanilla 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. Stir in the mini chocolate chips into the energy ball batter.
Step 2: Form the pumpkin batter into balls and place on a baking sheet.
Tip: I like using a mini cookie scoop for this step. I drop batter onto the baking sheet using the cookie scoop, then roll each one with my hands to even out the edges and make it round.
Step 3: Place the pumpkin energy balls 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.
How to store energy balls
I prefer keeping my protein balls in a ziploc bag in the freezer for quick and healthy snacks. They last longer this way and I love the texture.
If the pumpkin ball is too hard to bite, just let it soften for 1-2 minutes before eating. Alternatively, you can also keep these in an airtight container or bag in the fridge for around a week.
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.
I am just obsessed with these yummy little pumpkin spice balls! My kids love them too and ask for them at snack time.
Try a batch of these for fall snacking and let me know how you like them!
More pumpkin recipes
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- 1 cup no salt added creamy drippy almond butter
- 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
- Add the almond butter, pumpkin, cinnamon, honey, vanilla protein powder, rolled oats, salt, and pumpkin pie spice to a bowl and stir well to combine.
- Stir in the mini chocolate chips
- Form the batter into balls and place on a baking sheet
- Chill in the fridge until firm to the touch, then store in a ziploc bag in the fridge or freezer
If you are using almond butter with salt, you can omit the salt from the dough. Once it is stirred together you can taste it and add any salt if necessary
Amount Per Serving: Calories: 157Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 165mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 6g