Pumpkin season is upon us, and what better way to celebrate than with these pumpkin protein balls! They come together in about 10 minutes with simple pantry staples. They're cozy, no-bake, and just sweet enough to keep you satisfied between meals without a sugar crash.
As a dietitian, I love that these energy balls are packed with wholesome ingredients from oats, pumpkin, and almond butter. I love making energy balls and experimenting with different flavors, and these pumpkin protein energy balls are a new favorite snack in my house!
If you love easy fall snacks, you'll also want to try my pumpkin donut holes for a seasonal sweet treat!
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Why You'll Love This Recipe
- Loaded with healthy fats: These pumpkin protein balls are loaded with healthy fats from almond butter, making them a nutritious choice for a snack.
- Balanced with protein: With vanilla protein powder as an ingredient, each bite delivers a dose of protein for a healthy snack.
- Easy prep: These energy bites require minimal effort and no baking. Just mix, shape, and chill!
Ingredients
Here's what you'll need for cozy pumpkin spice protein balls.
- Oats: Old-fashioned (rolled oats) add texture and help bind the energy balls together.
- Almond butter: A drippy, room-temp almond butter binds best. Stir well if it's separated. You can use peanut butter, but it will give a stronger, nutty flavor.
- Canned pumpkin: Be sure to use 100% pumpkin puree, not pumpkin pie filling, to control the flavor and sweetness.
- Vanilla protein powder: Choose a protein powder you enjoy, as its flavor will come through in every bite. I like the brand Clean Simple Eats and find that it combines well!
- Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves provides all the warming spices of fall in one easy blend.
- Mini chocolate chips: A little chocolate goes a long way. Mini chips are perfect for adding a touch of chocolate without overdoing it.
- Chia seeds: These tiny seeds boost fiber and omega-3 content, adding extra nutrition that you won't even taste!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Simple swaps for allergies, sweetness, and protein.
- Use sunflower seed butter and swap mini chips for chopped pepitas to keep it school-safe.
- Try white chocolate chips with a pinch of nutmeg, or add dried cranberries for a fall trail mix vibe.
- Honey can easily be replaced for the pure maple syrup for a rich flavor, while maintaining the sweetness.
- Swap protein powder for collagen protein powder to support skin, hair, and joint health without altering the flavor or losing the protein.
- Replace mini chocolate chips with cacao nibs for a sugar-free alternative that still delivers a rich, chocolatey crunch.
How To Make Pumpkin Protein Balls
Follow these simple steps to mix, chill, and roll your pumpkin oatmeal balls with zero fuss.
Step 1: In a large mixing bowl, combine almond butter, pumpkin, maple syrup, vanilla protein powder, oats, chia seeds, mini chocolate chips, pumpkin pie spice, and salt. Stir until all ingredients are well incorporated.
Step 2: Using a cookie scoop or your hands, roll the mixture into small balls. Place them on a baking sheet lined with parchment paper.
Step 3: Chill the pumpkin protein balls in the fridge for 1-2 hours, or until they are firm to the touch.
Step 4: Once set, transfer the pumpkin protein balls to an airtight container and store them in the fridge for up to a week or in the freezer for longer storage.
Tips for the Best Pumpkin Chocolate Chip Protein Balls
These quick pointers help you nail this recipe every time!
- Make sure your almond butter is at room temperature so that it mixes well with the other ingredients.
- Use a silicone spatula to help mix the ingredients so that it prevents sticking.
- Don't skip the chilling! A quick chill makes cleaner balls and less sticking to your hands.
- If rolling the balls by hand, a tiny bit of neutral oil or damp hands helps if the mix is clingy.
Storage
Store these pumpkin power balls right so they stay fresh for grab-and-go snacks all week long!
- Refrigerator: Store the pumpkin protein balls in an airtight container in the refrigerator for up to 1 week. To prevent the protein balls from sticking together, layer them with parchment paper between each layer.
- Freezer: For longer storage, place the protein balls in a freezer-safe container or bag and freeze them for up to 3 months. Let them thaw in the refrigerator for a few hours or at room temperature for about 15-20 minutes before enjoying.
FAQs
Yes, you can adjust the maple syrup to your taste. Just keep in mind that it may affect the texture and binding of the balls.
Whey blends create a softer, dough-like texture. Plant-based powders can be drier and more absorbent, so start with less and add to consistency.
Yes. Replace the powder with finely ground oats and adjust with a little extra almond butter to bind.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
Jessie
Pumpkin Protein Balls Recipe
Equipment
- Large mixing bowl
- Silicone spatula
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Parchment paper
- Baking sheet
- Airtight container for storage
Ingredients
- 1 cup creamy drippy almond butter
- ⅓ cup canned pumpkin puree
- ½ cup maple syrup
- ½ cup vanilla protein powder
- 1 ½ cup old-fashioned oats
- 2 tablespoon chia seeds
- ½ cup mini chocolate chips
- 2 teaspoon pumpkin pie spice
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine almond butter, pumpkin, maple syrup, vanilla protein powder, oats, chia seeds, mini chocolate chips, pumpkin pie spice, and salt. Stir until all ingredients are well incorporated.
- Using a cookie scoop or your hands, roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Chill the pumpkin protein balls in the fridge for 1-2 hours, or until they are firm to the touch.
- Once set, transfer the pumpkin protein balls to an airtight container and store them in the fridge for up to a week or in the freezer for longer storage.
Notes
- Ensure your almond butter is at room temperature for easier mixing and smoother incorporation of all ingredients.
- Store the pumpkin protein balls in an airtight container in the refrigerator for up to 1 week.
- For longer storage, place the protein balls in a freezer-safe container and freeze them for up to 3 months. Allow them to thaw in the refrigerator for a few hours or at room temperature for about 15-20 minutes before enjoying.
Mckenna says
amazing meal prep option!!
Chelsea says
perfect fall treat! will be keeping these stocked in my fridge