Pumpkin Pie Protein Balls
These pumpkin pie protein balls taste like a bite of pumpkin pie but are packed with protein to keep you full. Creamy peanut or almond butter, pumpkin purée, oats, vanilla protein powder and warm pumpkin pie spice come together in one bowl. These no-bake pumpkin protein balls take about 10 minutes of hands-on time and are the perfect fall snack.
I keep a batch in the fridge all season for breakfast on the go, afternoon snacks and post-workout bites. Looking for another fall treat? Try my Sugar Cookie Coffee Syrup in your morning latte.
Why You’ll Love These Pumpkin Protein Balls
- No baking. Just stir, chill and roll.
- Cozy pumpkin pie flavor with maple and warm spice.
- Protein packed to keep you satisfied between meals.
- Meal prep friendly and great for kids’ snacks too.
Ingredients for Pumpkin Pie Protein Balls
The Base
Creamy peanut butter or almond butter and pumpkin purée (not pumpkin pie filling).
The Mix-Ins
Old-fashioned oats for texture, vanilla protein powder and mini chocolate chips if you want a little treat.
The Flavor
Maple syrup, pumpkin pie spice, vanilla extract and a pinch of salt.
Dietary note: Use certified gluten-free oats for gluten-free protein balls, and a plant-based protein powder with dairy-free chocolate chips to keep them dairy free.
How to Make Pumpkin Protein Balls
Step 1: Mix everything
Add the nut butter, pumpkin, oats, protein powder, maple syrup, pumpkin pie spice, vanilla, salt and chocolate chips to a bowl. Stir until well combined.
Step 2: Chill
Refrigerate the mixture for 20 to 30 minutes until it firms up enough to roll.
Step 3: Roll
Scoop about 1 1/2 tablespoons at a time and roll into balls.
Step 4: Store
Keep the protein balls covered in the fridge for up to 1 week.
Carly’s Expert Tips
- Too sticky? Add a few more oats or a spoonful of protein powder.
- Too dry? Add a spoonful of pumpkin or nut butter.
- Wet your hands. Slightly damp hands make rolling so much easier.
- Protein powder matters. Different brands absorb differently, so adjust the oats as needed.
Make It Your Own
- Nut free: Use sunflower seed butter.
- Crunchy: Fold in chopped pecans or pumpkin seeds.
- White chocolate: Swap the mini chocolate chips for white chocolate chips.
- Cinnamon sugar: Roll the finished balls in a little cinnamon sugar.
Make-Ahead and Meal Prep: Make a double batch on Sunday and keep them in the fridge for grab-and-go snacks all week, or freeze them on a tray and then transfer to a freezer bag for up to 3 months.
What to Serve With Pumpkin Protein Balls
Enjoy these as a snack with a hot coffee or latte, crumble one over Greek yogurt or pack them in lunch boxes. They also pair perfectly with a latte made with my Sugar Cookie Coffee Syrup.
Storing and Reheating
Store pumpkin protein balls in an airtight container in the fridge for up to 1 week.
Freeze for up to 3 months and let them thaw for a few minutes before eating.
What People Ask About Pumpkin Protein Balls
Can I make pumpkin protein balls without protein powder?
Yes. Replace the protein powder with extra oats or almond flour until the mixture is rollable.
Do pumpkin protein balls need to be refrigerated?
Yes. Because they contain pumpkin purée, keep them in the fridge.
Can I use pumpkin pie filling instead of pumpkin purée?
It is best to use plain pumpkin purée. Pie filling is already sweetened and spiced and will make the balls too soft.
How many calories are in a pumpkin protein ball?
It depends on your nut butter and protein powder, so check the nutrition info in the recipe card below.
Pumpkin Pie Protein Balls
Ingredients
Method
- Mix all ingredients together in a bowl until well combined.
- Refrigerate the mixture for 20–30 minutes until it firms up.
- Roll the mixture into balls, about 1½ tablespoons each.
- Store the balls covered in the refrigerator for up to 1 week.
