Pumpkin Protein Balls

I’m excited to share my Pumpkin Protein Balls — a no-bake, pumpkin-packed snack that’s perfect for fall. They’re vegan, gluten-free (if you use certified oats), portable, and freezer-friendly. Think soft, spiced bites studded with chocolate chips and loaded with good ingredients — ready in about 10 minutes.

Level: Easy
Total Time: 10 minutes
Prep Time: 10 minutes
Yield: 12 balls
Cuisine: American / Snack

I make protein balls all year, but these pumpkin ones are my go-to when pumpkin season hits. The pumpkin puree adds moisture and vitamins; nut butter holds the balls together; oats and flax add texture and fiber; and a scoop of vanilla protein powder boosts the protein so they’re great after a workout or for a quick snack on the go.

You only need one bowl and a spoon. No baking, no fuss — mix, scoop, and chill. If the mixture feels too wet or too dry, I’ll show you exactly how to fix it in the Tips section.

Description

These Pumpkin Protein Balls are:

• No-bake and ready fast (10 minutes prep).
• Soft and slightly chewy with tiny chocolate chips for fun.
• Vegan and dairy-free when you choose plant-based protein powder and chocolate chips.
• Easy to customize — swap seeds, nut butters, or mix-ins.
• Meal-prep friendly and freeze well.

One ball gives about 5 g of protein, making them a practical little fuel bite for busy days.

Ingredients

• 3/4 cup (≈75 g) old-fashioned rolled oats (use certified gluten-free if needed)
• 1/4 cup (60 g) almond butter or cashew butter (creamy)
• 1/4 cup (about 60 g) pumpkin puree (plain pumpkin, not pie filling)
• 1 scoop (≈25 g) vanilla protein powder (plant or whey)
• 1/2 tablespoon (≈7 g) ground flaxseed
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon chia seeds
• 3 tablespoons (≈45 ml) maple syrup (or honey if not vegan)
• Pinch of cinnamon
• 1 tablespoon mini chocolate chips (or other mix-ins)

(This is the base — see Substitutions & Notes below for swaps.)

Directions

1. Add everything to a bowl. Put the oats, nut butter, pumpkin, protein powder, ground flaxseed, pumpkin pie spice, chia seeds, maple syrup, cinnamon, and chocolate chips into a large mixing bowl.
2. Mix until combined. Stir with a spoon or spatula until the mixture is evenly moistened. It will be thick and slightly sticky — that’s good.
3. Form the balls. Use a small cookie scoop or a tablespoon to portion the dough. Roll each portion between your hands into a tight ball. You should end up with about 12 balls.
4. Chill to set (optional). If the mixture feels soft, chill the formed balls in the fridge for 15–30 minutes so they firm up. You can also freeze them immediately on a baking sheet and then transfer to a container.
5. Store. Keep in an airtight container in the fridge for up to 1–2 weeks, or freeze for up to 3 months.

Process Details

• Why the oats? Oats are the binder and bulk so the balls hold their shape without baking.
• Why the nut butter? Nut butter supplies healthy fats and helps everything stick together. If it’s too thick, the mixture will be dry; if too runny, the balls will be sticky — I explain fixes next.
• Protein powder: Adds the protein punch. Vanilla works beautifully with pumpkin; chocolate powder also tastes great if you want a richer bite.
• No baking necessary: These are designed to be mixed and chilled only — quick and energy-saving.

Tips for Success

• Too dry/crumbly? Add a little more pumpkin (1–2 teaspoons) or a splash of water or milk to help bind.
• Too wet/sticky? Stir in extra oats (1 tablespoon at a time) until it holds together.
• Hard to roll? Chill the mixture for 20–30 minutes — it becomes much easier to shape.
• Even size balls: Use a small cookie scoop or tablespoon for consistent portions.
• Protein powder swap: If your powder is very fine, you may need a bit more oats; if it’s gritty, consider blending for a more uniform texture.
• Sweetness: Taste the mixture before rolling. Add more maple syrup or a pinch of salt if it tastes flat.

Substitutions & Variations

• Sweetener: Use honey (not vegan) or monk-fruit maple syrup to reduce sugar.
• Nut butter: Swap almond/cashew for peanut butter, tahini, or sunflower seed butter.
• Protein powder: Try chocolate protein powder for a chocolate-pumpkin combo.
• Mix-ins: Replace chocolate chips with dried cranberries, cacao nibs, shredded coconut, or chopped nuts.
• Pumpkin alternative: Use sweet potato or butternut squash puree if you prefer.

How to Store

• Room temperature: Not recommended for long. If kept at room temp, eat within a couple of days.
• Refrigerator: Store in an airtight container for about 1–2 weeks.
• Freezer: Arrange balls on a tray to freeze until firm, then transfer to a freezer bag or container — they’ll keep for up to 3 months. Thaw in the fridge or at room temp before eating.

Nutrition (Approximate per Ball)

• Calories: ~104 kcal
• Carbohydrates: ~11 g
• Protein: ~5 g
• Fat: ~6 g
• Fiber: ~2 g
• Sugar: ~6 g

(These are estimates and will vary by exact ingredients and brands.)

My Pumpkin Protein Balls are an easy, healthy, and delicious way to celebrate pumpkin season — no oven required. They’re portable, customizable, and great for meal prep or an after-workout snack. Mix them up in one bowl, tweak the texture to your liking, and enjoy a little fall-flavored energy whenever you need it.