Name: Pumpkin Protein Balls
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1/2 cup vanilla or unflavored protein powder; 1/2 cup pumpkin puree; 1/3 cup nut butter (almond, peanut, or cashew); 2–3 tbsp honey or maple syrup (to taste); 1/2 tsp ground cinnamon; 1/2 tsp pumpkin pie spice; Pinch of salt; Optional: 2 tbsp mini chocolate chips, 1 tbsp chia seeds or flaxseed, shredded coconut

Why You’ll Love This Recipe

These protein balls are quick to prepare, require no baking, and can be stored for easy grab-and-go snacking. They’re packed with protein, fiber, and healthy fats to keep you energized throughout the day. With the cozy flavor of pumpkin spice, they taste like fall in every bite while still being a guilt-free treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Vanilla or unflavored protein powder
Pumpkin puree
Nut butter (such as almond, cashew, or peanut butter)
Honey or maple syrup
Ground cinnamon
Pumpkin pie spice
A pinch of salt
Optional add-ins: mini chocolate chips, chia seeds, flaxseed, or shredded coconut

Directions

In a large bowl, mix together oats, protein powder, cinnamon, pumpkin pie spice, and salt.
Stir in pumpkin puree, nut butter, and honey or maple syrup until a thick dough forms.
Fold in any optional add-ins like chocolate chips or seeds.
Roll the mixture into bite-sized balls (about 1 inch).
Place the balls on a tray and refrigerate for at least 30 minutes to firm up.
Store in the refrigerator or freezer until ready to eat.

Servings and timing

This recipe makes about 12–15 protein balls. Prep time is 15 minutes, plus 30 minutes chilling time.

Variations

Roll the balls in shredded coconut or cocoa powder for extra flavor.
Add a scoop of chocolate protein powder for a richer taste.
Stir in dried cranberries or raisins for a sweet-tart bite.
Use sunflower seed butter for a nut-free version.
Add chopped pecans or walnuts for crunch.

Storage/Reheating

Store pumpkin protein balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months and thaw in the fridge before eating. Since they’re no-bake, reheating is not necessary.

FAQs

Can I use steel-cut oats?

No, rolled oats or quick oats work best for the right texture.

Do I need protein powder for this recipe?

No, but it helps boost the protein content. You can omit it and add more oats if desired.

Can I make these vegan?

Yes, use maple syrup instead of honey and plant-based protein powder.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is sweetened and spiced, which would change the flavor and texture. Use pure pumpkin puree.

How do I keep the mixture from being too sticky?

Chill the mixture before rolling, or lightly wet your hands to prevent sticking.

Can I make them nut-free?

Yes, substitute sunflower seed butter or tahini for the nut butter.

Do they taste strongly of pumpkin?

The flavor is mild and balanced with spices, making them taste like pumpkin spice treats.

Can I add collagen instead of protein powder?

Yes, collagen peptides work well and won’t affect the flavor much.

Are these good for kids?

Yes, they’re naturally sweet, nutritious, and kid-friendly.

How many protein balls should I eat as a serving?

Typically 2–3 balls make a good snack serving.

Conclusion

Pumpkin protein balls are an easy, flavorful, and healthy snack that’s perfect for fall or anytime you want a boost of energy. With their chewy texture, cozy pumpkin spice flavor, and high protein content, they’re a treat you can feel good about enjoying.