Pumpkin season is my favorite excuse to whip up comforting and festive treats, and these 15-minute no-bake pumpkin protein balls hit all the marks! They’re quick, easy, and made with wholesome ingredients that pack a punch of flavor and energy.
Perfect for busy mornings, afternoon pick-me-ups, or post-workout snacks, these little bites are just the cozy fall treat you need.
No Bake Pumpkin Balls
I love how versatile these protein balls are. You can tweak the ingredients to suit your tastes or what’s in your pantry, and they’re even freezer-friendly.
just like these date bars, these balls are naturally vegan and gluten-free!
Why You’ll Love These Pumpkin Protein Balls
Not only are they delicious, but these pumpkin protein balls are:
- No-Bake: Minimal effort, maximum reward.
- Customizable: Easy to adjust to your tastes and dietary needs.
- Portable: Perfect for on-the-go snacking or lunchbox treats.
- Festive: All the cozy pumpkin flavor in a convenient little bite.
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Ingredients
- Oats - The base of these bites, oat flour gives them a soft texture while rolled oats add a bit of chew. I highly recommend toasting the oats (also great for no bake cookies), it brings out their nutty aroma and flavor even more, yum!
- Pumpkin puree - This isn’t just for flavor—it also keeps the protein balls moist and perfectly dense. Just make sure it’s plain pumpkin purée (I like my homemade puree), not the pre-sweetened pumpkin pie filling. Tip: Sweet potato puree is also excellent!
- Peanut butter - Warm it up if needed for easy mixing. You can use nut-free alternatives like sunflower seed butter, or go for almond butter.
- Sweetener - I like to use honey or maple syrup as these bind everything quite well. Agave syrup is another favorite. However, it is not that sticky and is less sweet, which is also okay!
- Chocolate - or dark chocolate chips or cocoa nibs for a healthier kick.
- Dried cranberries - For a pop of tart sweetness, I love to chop mine very finely.
- Cinnamon - The warm, aromatic spice that screams “fall.” Feel free to add nutmeg or allspice for extra cozy vibes.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Pumpkin Protein Balls
- Combine dry ingredients: In a small bowl, combine the oat flour, toasted oats, cinnamon, and salt. Set aside.
- Mix wet ingredients: In a larger bowl, mix the pumpkin puree, peanut butter, honey, and vanilla extract (if using) until smooth and well blended.
- Combine and fold: Gradually add the dry ingredients to the wet mixture, stirring until a thick, dough-like consistency forms. Fold in the mini chocolate chips and chopped cranberries gently.
- Shape into balls: Using a cookie scoop or your hands, shape the mixture into bite-sized balls. You should get about 12-15 balls.
- Chill and store: Enjoy immediately or refrigerate for 10 minutes to allow them to firm up. Store leftovers in an airtight container in the refrigerator.
Tips
- Sticky dough. If the mixture is too sticky to handle, pop it in the fridge before rolling.
- Dry dough. Add a splash of water, pumpkin purée, or maple syrup if the mixture crumbles.
- Peanut butter substitute. If your peanut butter is stiff, warm it up to make mixing easier.
- Adjust the sweetness. Taste the dough before rolling and add a pinch of sugar if you prefer it sweeter.
Storing Leftovers
These protein balls are as easy to store as they are to make.
- To Store. Keep them in an airtight container or ziplock bag in the fridge for up to 2 weeks.
- To Freeze. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months. Let them thaw in the fridge or on the counter before eating.
More Healthy Treats
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Recipe Card
No Bake Pumpkin Balls
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INGREDIENTS
- 1 ¾ cup oat flour or ground oats
- ¼ cup rolled oats, toasted
- 1 teaspoon ground cinnamon, good quality
- 1 pinch of salt
- ½ cup pumpkin puree, not pumpkin pie filling
- ¼ cup creamy peanut butter, warmed if needed
- ¼ cup honey or maple syrup
- ¼ cup mini chocolate chips, or finely chopped chocolate of choice
- 1 teaspoon vanilla extract, optional, but gives incredible flavor
- ¼ cup dried cranberries, chopped finely
INSTRUCTIONS
- Combine dry ingredients: In a small bowl, combine the oat flour, toasted oats, cinnamon, and salt. Set aside.1 ¾ cup oat flour or ground oats, ¼ cup rolled oats, 1 teaspoon ground cinnamon, 1 pinch of salt
- Mix wet ingredients: In a larger bowl, mix the pumpkin puree, peanut butter, honey, and vanilla extract (if using) until smooth and well blended.½ cup pumpkin puree, ¼ cup creamy peanut butter, 1 teaspoon vanilla extract, ¼ cup honey or maple syrup
- Combine and fold: Gradually add the dry ingredients to the wet mixture, stirring until a thick, dough-like consistency forms. Fold in the mini chocolate chips and chopped cranberries gently.¼ cup dried cranberries, ¼ cup mini chocolate chips
- Shape into balls: Using a cookie scoop or your hands, shape the mixture into bite-sized balls. You should get about 12-15 balls.
- Chill and store: Enjoy immediately or refrigerate for 10 minutes to allow them to firm up. Store leftovers in an airtight container in the refrigerator.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
DP
2g qualifies as “protein ball” ? Add some protein powder maybe ? Some chia seeds ?
Julia
Peanut butter and oats are a good source of natural protein. Sure you can add the protein powder here as well. Enjoy!