Pumpkin Protein Balls

These Pumpkin Protein Balls (with chocolate chips!) are an easy, no-bake, protein-packed treat for fall. This snack is easy to meal prep, gluten-free, and can easily be entirely plant-based and vegan.

This recipe was originally published in October 2018 but was re-developed and republished in September 2023.

These little pumpkin protein balls are SO good, and such a nutrient-dense, balanced fall snack. Each ball has about 75 calories, 3 grams of protein, and 2 grams of fiber, making a few a delicious snack on their own, or crumbled over yogurt. Even mixed into Ninja Creami pumpkin ice cream!

They’re simple to make, gluten-free, and can easily be plant-based/ vegan/ dairy-free, based on the protein powder you use. Meal prep them for the week ahead, or keep them in the freezer for some longer lasting snacks (along with these 3 ingredient peanut butter oatmeal balls!)

Why This Pumpkin Protein Balls Recipe is SO Good:

• Pumpkin energy bites are simple to make – you don’t even need to use a food processor if you don’t want to!
• Simple, nourishing, wholesome ingredients – less than 10 for the whole recipe!
• Easy to customize based on your preference (i.e. no added sugar, chocolate vs vanilla protein powder, plant-based, etc.).
• They store well in the freezer!
• They’re SO good!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

• Oats: old-fashioned rolled oats provide the base for the recipe
• Pumpkin: real pumpkin puree adds flavor, moisture, and is packed with nutrition.
• Protein Powder: choose what you prefer! I use and really enjoy chocolate protein powder in these pumpkin protein balls. It’s not overly sweet and provides a subtle, more natural flavor (and works great with the mini chocolate chip addition!)
• Flax Seed: ground flax seeds add another boost of nutrition and functionally help the protein balls bind together
• Almond Butter: another ingredient that’s wholesome and nutrient-dense, adding healthy fats and fiber, while functionally helping the protein balls bind.
• Maple Syrup: the flavors of this sweetener taste great with pumpkin spice (but you can use whatever sweetener you prefer!)
• Pumpkin Pie Spice: the perfect all-in-one seasoning blend for simple pumpkin spice treats.
• Chocolate Chips: the preferred mix-in for my family!

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

1. Add all the ingredients together, except the chocolate chips.
2. Mix the ingredients, either by hand in a bowl, or using a food processor (as shown) for a smoother consistency.
3. Use a small cookie scoop to scoop the dough into evenly sized balls.
4. Using clean hands, roll the balls.
5. Place in the fridge to set and firm up for 30 minutes, then enjoy!

Expert Tips

• Too Wet: If your dough is too sticky and wet, try adding a bit more protein powder until it’s a more workable consistency.
• Too Dry: Add a couple more tablespoons of pumpkin puree, or a simple splash of water. This can sometimes happen if your almond butter is a bit dry, especially if you’re hand mixing and not processing.
• Too Sticky: If you’re having a hard time rolling the dough, try refrigerating it before rolling, as chilling helps it set.
• Use a protein powder you actually like! If you don’t love it on its own, you’re not going to like it in the protein balls. (This is exactly why I went with my favorite chocolate protein powder, because I find so many vanilla protein powders to have an artificial vanilla, excessively sweet taste.)
• If you want a softer, almost doughier consistency, I highly recommend using a food processor to pulse the batter until it comes together.

Substitutions & Variations

• Plant-Based/ Vegan: Use a plant-based protein powder
• Dairy-Free: Use a dairy-free protein powder.
• Gluten-Free: They’re already naturally gluten-free, just be sure to use certified gluten-free oats.
• Nut-Free: Substitute sunflower seed butter, or another nut-free alternative for the almond butter.
• No Added Sugar: Swap in your favorite non-nutritive sweetener in place of the maple syrup, such as a liquid allulose sweetener. Also be sure to use no added sugar chocolate chips, or swap for a different mix in.
• Chocolate: I actually STRONGLY prefer using a chocolate protein powder in these! The flavor plays deliciously with the mini chocolate chips, plus I personally find most vanilla protein powders to taste too sweet.
• Other Mix Ins: Get creative! You can also mix in things like pumpkin or sunflower seeds, chia seeds, hemp hearts, white chocolate chips, or dried cranberries.

Storing & Freezing

• Room Temperature: these pumpkin protein balls can be stored up to 3 days at room temperature in an airtight container.
• Refrigerating: when stored in an airtight container in the fridge, they can keep up to a week.
• Freezing: yes, you can freeze protein balls! Store in an airtight, freezer-safe bag or container and freeze for up to 3 months. Make sure you let them thaw a bit before biting into it, though – don’t break a tooth on a frozen protein ball!

Supplies You’ll Need

As an Amazon affiliate, I earn a small amount from qualifying affiliate purchases at no cost to you.

• Food Processor – optional, but I truly prefer the consistency of protein balls when pulsed in the food processor a bit.
• Cookie Scoop – also optional, but using a small cookie scoop helps create evenly sized, small protein bites.
• Measuring cups & spoons

More Recipes You’ll Love

• 3 Ingredient Peanut Butter Oatmeal Balls
• No Bake PB&J Energy Bars
• High Protein Ninja Creami Pumpkin Ice Cream
• Pumpkin Protein Overnight Oats
• Pumpkin Matcha
• Pumpkin Blueberry Bread