Go Back

Pumpkin Protein Balls

Pumpkin Protein Balls made with oat and vanilla protein for a no-bake, pumpkin-spice bite that firms up in the fridge. The mixture is rolled into cinnamon-coated balls with mini chocolate chips in every scoop.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 20 balls
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Pumpkin protein balls ingredients
  • 1 cup old-fashioned rolled oats
  • 30 g vanilla protein powder
  • 0.5 cup pumpkin puree blotted very dry
  • 0.33 cup almond butter or peanut butter
  • 3 tbsp maple syrup or honey
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.33 cup mini chocolate chips or dried cranberries
  • cinnamon for rolling optional

Method
 

Prep and mix
  1. Blot the pumpkin puree very dry so the mixture firms up when chilled.
  2. In a mixing bowl, combine old-fashioned rolled oats, vanilla protein powder, blotted pumpkin puree, almond butter or peanut butter, maple syrup or honey, pumpkin pie spice, cinnamon, vanilla, and salt, then mix until combined.
  3. Fold in mini chocolate chips or dried cranberries until evenly distributed.
  4. Refrigerate the mixture for 20 minutes until firm to make scooping easier.
Shape and chill
  1. Scoop into 1-inch balls and roll in cinnamon if desired for a spiced outer coating.
  2. Refrigerate until firm, then store in the fridge up to 5 days.

Notes

Pro tip: blotting the pumpkin puree very dry prevents sticky balls—press it firmly in a clean towel until most moisture is removed. Store covered in the refrigerator up to 5 days; freezing is not recommended because the texture may soften after thawing. For a dairy-free swap, use maple syrup and a plant-based protein powder if needed to keep them vegan-friendly (check the protein label).