Pumpkin Protein Balls
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My no-bake pumpkin protein balls are easy to make and take under five minutes. Made with oats, protein powder, and sweetened with maple syrup, they are a wholesome snack. Vegan and gluten-free.
Come fall, we add pumpkin to everything, and that includes snacks. My pumpkin protein balls recipe is one of my weekly staples, and I always keep a batch in my fridge.
When I first created these, I tested them side by side with my original protein balls to see if the pumpkin added too much moisture. After three rounds of adjusting the flour ratios, this version gave the best balance: soft, chewy, and pumpkin-forward without being sticky.
Each bite packs in 8 grams of protein, healthy fats, fiber, and a generous dose of pumpkin flavor. I love a couple as a post-workout snack, or really when I need a little something before dinner. Honestly, my family loves these so much, I make them year-round! Bonus? They are great for meal prepping and are naturally vegan and gluten-free.
What readers are saying
★★★★★ – “I added 1 T organic chia seeds to my recipe also, and I store them in the freezer to keep them longer since I can’t eat these up in a few days.” – Angela
★★★★★ – “I use them as a mid-afternoon snack to satisfy my hunger until dinner. One does the job perfectly!“ – Christie
Key Ingredients
Find the printable recipe with measurements below.
- Rolled oats. The oats will be blended down into oat flour. I use certified gluten-free oats to keep them gluten-free.
- Coconut flour. I use coconut flour instead of almond flour because pumpkin puree adds a TON of moisture. Coconut flour is highly absorbent, so it soaks up the extra liquid and keeps the texture soft and cakey rather than wet or heavy. In testing, almond flour actually made the balls oily and dense, whereas the coconut flour gave a consistent, chewy bite.
- Protein powder. I prefer vanilla protein powder because it adds a touch of sweetness, but unflavored protein is fine.
- Pumpkin puree. I use my homemade pumpkin puree, which is naturally unsweetened, but the canned kind works just fine- just be sure not to use pumpkin pie filling.
- Pumpkin spice. A simple mix of cinnamon, nutmeg, cloves, ginger, and other warming spices. Don’t have any on hand? Just use an equal mix of cinnamon and nutmeg.
- Almond butter. Smooth and creamy almond butter with no added sugar. You can swap this out for any nut butter or seed butter, including peanut butter, cashew butter, or sunflower seed butter.
- Maple syrup. It adds sweetness while also binding everything together. Other liquid sweeteners like honey or agave nectar will work well.
- Mix-ins. Optional, but elevate these protein bites with some chocolate chips, dried fruit, nuts, or seeds.
How to make pumpkin protein balls
Step 1- Combine. Add all the ingredients to a high-speed blender.
Step 2- Blend until a smooth dough remains.
Step 3- Shape. Lightly wet your hands, then roll out balls using the dough. Place them on a lined plate or tray.
Arman’s recipe tips
- Skip the blender. I like to use the blender to break down the oats into a more uniform ball. If you love textures, keep the oats whole and use a mixing bowl.
- Omit the protein powder. Even without the protein powder, these pumpkin balls are still relatively high in protein (4 grams). If you don’t want to use it, leave it out.
- If your mixture is too crumbly, add a little water to thin it out. If it is too thick, I like to sprinkle a little more oats.
- Use a cookie scoop. Don’t want to dirty your hands? I sometimes use my 1-inch cookie scoop to shape the mixture into balls.
- Add chia seeds. Or ground flaxseed. They will give these energy bites a fiber boost and also a chewier texture.
Frequently asked questions
For any of my recipes with protein powder, I always recommend casein protein powder, brown rice protein powder, and pea protein powder. I don’t typically use whey protein because, depending on the blend, it can change the texture. In terms of brands, Optimum Nutrition or Growing Naturals are my go-tos. I use both of them in all my protein powder recipes.
You can! You can use up to 1 1/2 cups of protein powder (instead of 1/2 cup) if you want even more protein in each bite. If you opt for this, omit the oat flour. The protein powder will act as a binder.
That’s fine! I tested a batch with just cinnamon and added one tablespoon of cocoa powder, and it completely changed the vibe- more like a chewy brownie bite than a fall treat. You can also stick with just cinnamon for a subtler flavor, or add ginger and cocoa for a slightly spiced chocolate version.
Storage and meal prep tips
To store. Place leftover pumpkin energy bites in an airtight container and keep them in the fridge for up to two weeks.
To freeze. Place the protein balls in a ziplock bag and store them in the freezer for up to 6 months.
Pumpkin Protein Balls
Video
Ingredients
- 3/4 cup rolled oats
- 1/2 cup coconut flour
- 1 cup protein powder
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice or cinnamon
- 2/3 cup almond butter or any nut/seed butter
- 1/2 cup maple syrup
Instructions
- Add the rolled oats, coconut flour, protein powder, pumpkin puree, pumpkin pie spice, almond butter, and maple syrup to a blender or food processor. Blend until combined.
- Line a large plate with parchment paper. Using your hands, roll 24 small balls and place them on the plate.
- Refrigerate the pumpkin protein balls for at least 30 minutes to firm up.
Notes
- Gluten-free: I use certified gluten-free oats.
- No blender: Just use a mixing bowl. For added texture, keep the oats whole.
- Meal prep: Keep the pumpkin protein balls in the fridge for up to 2 weeks or the freezer for 6 months.
- Pumpkin pie spice: Swap this for cinnamon and nutmeg if you don’t have this on hand.
Nutrition
More high protein snacks
Originally updated October 2023
Like this type of receipe.
Thanks, Eva. Glad you enjoyed them!
Could you add something like ground flax to increase the fiber? Also, each batch as written makes 24 balls, then 1 ball is a serving, right?
That is correct, Karen. Yes, you can. Blend it down with the oats, but also be ready to add some water/milk to make the balls shapable.
Hi ☺️
How can I make this sugar free? What sweet equivalent could I use?
You could use sugar free maple syrup, but opt for one which is thicker and has a more viscous texture, to prevent them falling apart.