Pumpkin Protein Balls

These are the best no bake pumpkin protein balls! They’re great for meal prep and take less than 15 minutes to make. The perfect easy-to-grab satisfying snack with a boost of protein!

When it comes to quick and easy snacks, protein balls quite literally carry the day. While I enjoy my no bake protein balls, these pumpkin protein balls have become a family staple. They’re the perfect bite-sized cozy fall treat with just a touch of maple syrup. I now make them year round, and eat 1-2 a day as a satisfying midday snack.

Best of all, you don’t need a food processor to make these! They are easy to mix, and done in under 15 minutes. I often double or triple the recipe and have stashes in the freezer ready to go when I need a satisfying snack, especially on workout days.

This recipe works with any protein powder, including plant based, whey, or grass fed beef protein powder. So, grab whatever you got and get rolling!

Ingredients

• Pure pumpkin puree – Make sure to get pure pumpkin puree, not pumpkin pie filling. Here’s how to spot the difference!
• Peanut butter – Go with smooth peanut butter for this! While any peanut butter will work, I like to use a no stir peanut butter to make the balls a little less sticky.
• Maple syrup – I like to use dark maple syrup for the best texture and flavor.
• Rolled oats – Make sure to use old fashioned rolled oats. I don’t recommend using quick oats in this recipe as it will change the texture.
• Almond flour – I recommend using a fine, blanched almond flour for the best texture.
• Vanilla protein powder – Any vanilla protein powder work in these pumpkin balls, including beef protein isolate, whey protein, or plant based protein powders.
• Mini chocolate chips – I like to use Enjoy Life Mini Chocolate Chips

See the recipe card for full information on ingredients and quantities.

Substitutions

Want to make this your own? Here are some quick and easy shifts you can make:

• Peanut butter: Use any other nut butter instead of peanut butter.
• Maple syrup: You can swap this for honey, however it will be slightly more sweet.
• Almond flour: Use another nut flour, like cashew flour.
• Vanilla protein powder – You can also use unflavored protein powder.
• Mini Chocolate chips – Skip these, or use regular chocolate chips.

How to Make Pumpkin Protein Balls

1. Stir: Place the pumpkin puree, peanut butter, maple syrup, pumpkin pie spice, sea salt, and pinch of cinnamon in a medium bowl and stir by hand with a spatula until evenly combined.

2. Fold: Fold in the oats, almond flour, protein powder, and chocolate chips until fully incorporated. Place the dough in the fridge for 15-20 minutes to let it set.

3. Roll: Use a small cookie scoop or spoon to scoop the dough into 20 even-sized protein balls (about 1 ½ tablespoons per ball). The dough will be a little sticky. Wet your hands with water before rolling into balls to prevent sticking.

4. Store: Store in an airtight container or zip-top storage bag in the fridge for up to one week or in the freezer for up to 3 months.

Recipe Tips

• Use a flexible spatula. It works best to fold all of the ingredients together.
• Chill the dough. While it’s optional, you can chill the dough for about 15-20 minutes to make it easier to roll into balls.
• Use a cookie scoop. I use a 2 tablespoon cookie scoop to scoop the dough, then gently roll form it into a ball.
• Wet your hands slightly. Because these protein balls contain peanut butter and pumpkin, they can be a little sticky when you roll them into balls. To reduce sticking, just wet your hands slightly before rolling.
• Use parchment paper. I like to place the protein balls on baking sheet lined with parchment paper, then place them in the fridge to chill while still on the pan to prevent them from sticking together. Once chilled, you can transfer the protein balls to a zip-top storage bag and place them in the fridge or freezer.
• Double the recipe for meal prep. I often make a double batch, and throw the extra in the freezer for later!

FAQs

Storage and Freezing

TO STORE: For the best results, I recommend placing the pumpkin protein balls on a baking sheet lined with parchment paper after rolling. Then, place the pan in the refrigerator to chill for 20-30 minutes to prevent them from sticking together. Store the balls in the fridge in an airtight container or zip-top storage bag for 1-2 weeks.

TO FREEZE: These are great for meal prep and store well in the freezer! Store leftover balls in a freezer-safe airtight container or zip-top storage bag in the freezer for up to three months. I love using Stasher bags for this!

More Fall Recipes

• Chocolate Protein Overnight Oats
• Protein Hot Chocolate Recipe
• Healthy Pumpkin Oatmeal Cookies
• Paleo Pumpkin Bread

Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa and Noelle Tarr