I make these pumpkin protein balls when I want a healthy, no‑bake snack that still hits all the cozy fall vibes. They’re rich with pumpkin flavor, lightly sweetened, and packed with protein thanks to oats and nut butter.

Why I’ll Love This Recipe

I’m always looking for snacks that feel indulgent but are still good for me, and these pumpkin protein balls check that box. They take just a few minutes to put together, require no baking, and travel well. They’re perfect to stash in the lunchbox or grab post‑workout. Their warm spices and pumpkin puree give them that seasonal feel without needing to whip up something complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

old‑fashioned rolled oats
pumpkin puree (not pumpkin pie filling)
nut butter (peanut butter or almond butter)
honey or maple syrup
vanilla extract
ground cinnamon
pumpkin pie spice
protein powder (vanilla or unflavored)
optional add‑ins: mini chocolate chips, chopped nuts, chia seeds, flaxseed

Directions

In a mixing bowl, stir together the oats, protein powder, cinnamon, pumpkin pie spice, and a pinch of salt (if using).
Add pumpkin puree, nut butter, honey (or maple syrup), and vanilla extract. Mix until combined.
If the mixture is too wet, add a few more oats or a little more protein powder; if too dry, add a bit more pumpkin or nut butter.
Fold in any optional add‑ins like chocolate chips, nuts, seeds.
Scoop tablespoons of the mixture and roll into balls.
Place the rolled balls on a baking sheet or tray lined with parchment.
Chill in the fridge for at least 30 minutes to firm up.

Servings and timing

This recipe yields about 12–16 balls (depending on size).

Prep time: ~ 10 minutes
Chill time: ~ 30 minutes
Total time: ~ 40 minutes

Variations

Vegan version — use maple syrup (or agave) instead of honey, and use a plant‑based protein powder.
Add texture — fold in shredded coconut, chopped nuts, or seeds like chia or flax.
Chocolate swirl — drizzle melted dark chocolate over chilled balls or mix in a few mini chocolate chips.
Spice it up — add a pinch of ginger, nutmeg, or cloves to complement the cinnamon.
No protein powder — you can omit and increase oats or ground flax; they’ll be less protein-dense but still tasty.

Storage / reheating

Storage: Keep them in an airtight container in the refrigerator for up to 5–7 days.
Freezing: Lay them out in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2–3 months. Thaw in the fridge before eating.
Serving: Let refrigerated balls come to room temperature for a few minutes before eating to soften up.

FAQs

What kind of protein powder works best?

I usually use a vanilla or unflavored whey or plant-based protein powder. A mild-tasting powder blends well without overpowering the pumpkin flavor.

Can I make them nut-free?

Yes — I swap nut butter with sunflower seed butter or pumpkin seed butter, and ensure the protein powder is nut-free.

Will the balls stick together?

If the mixture feels too dry, I add a little more pumpkin puree or nut butter. If it’s too wet, I add extra oats or protein powder. Chilling helps them firm up and hold shape.

Can I use quick oats or steel-cut oats instead?

I don’t recommend steel-cut oats (too coarse). Quick (instant) oats might work in a pinch, but the texture will be softer; rolled oats give the best chew.

How much calories or protein per ball?

It depends on your exact ingredients. Based on typical recipes, each ball can contain about 100–150 calories and 5–8 grams of protein, but it’s best I calculate using the brands you use.

Conclusion

I love how these pumpkin protein balls feel both wholesome and indulgent. They’re simple to throw together, customizable, and perfect for a snack that keeps me satisfied. Whether I need something pre-workout, midday, or just a warm fall treat, these are my go-to snack.

Pumpkin Protein Balls

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These pumpkin protein balls are a healthy no-bake snack packed with fall flavor, oats, and nut butter. Perfect for meal prep, post-workout fuel, or a cozy grab-and-go bite—ready in minutes and naturally sweetened.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 12–16 balls
Category: Snack, Healthy Snacks, No-Bake
Method: No-Bake
Cuisine: American

Ingredients

1 1/2 cups old-fashioned rolled oats
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup nut butter (peanut or almond)
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4–1/2 cup protein powder (vanilla or unflavored)
Pinch of salt (optional)
Optional Add-ins: mini chocolate chips, chopped nuts, chia seeds, flaxseed, shredded coconut

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Instructions

In a bowl, mix oats, protein powder, cinnamon, pumpkin pie spice, and salt (if using).
Add pumpkin puree, nut butter, honey/maple syrup, and vanilla extract. Mix until combined and dough forms.
If too wet, add more oats or protein powder; if too dry, add more pumpkin or nut butter.
Stir in optional add-ins like chocolate chips or seeds.
Roll into 1-inch balls using a spoon or scoop.
Place on a parchment-lined tray and chill for at least 30 minutes to set.
Store in the fridge or freezer in an airtight container.

Notes

For a vegan version, use maple syrup and plant-based protein powder.
Customize with shredded coconut, chopped nuts, or flaxseed for texture.
Drizzle with dark chocolate for a dessert-like treat.
Omit protein powder if preferred—replace with extra oats or ground flax.
Let thaw slightly at room temperature for best texture when eating from the freezer.