Pumpkin Protein Balls are healthy, no-bake energy bites studded with chocolate chips and easy to make in just 1 bowl using simple ingredients like pumpkin puree, oat flour, vanilla protein powder, and peanut butter. This delicious vegan recipe is a perfect high-protein snack or dessert without dates or added sugar.
Looking for more vegan recipes with pumpkin puree? Try my vegan banana pumpkin cookies or my pumpkin banana bread next!
I love the fall season and everything pumpkin, whether it's starting my day with pumpkin overnight oats or a creamy pumpkin smoothie, enjoying comforting pumpkin soup for dinner, or indulging in my vegan pumpkin banana muffins as a sweet dessert.
These pumpkin protein balls are my go-to for a post-workout snack or a wholesome treat whenever hunger strikes, with their soft, chewy texture and quick 15-minute prep time.
Packed with protein and tasting like pumpkin pie, they're an easy and delicious way to stay energized-and even my cat can't resist them!
If you love more vegan protein recipes check out my chickpea protein brownies, overnight quinoa pudding, and protein cold pasta salad.
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Why You'll Love This Recipe:
- Vegan & gluten-free: Plant-based, dairy-free, and gluten-free, perfect for all dietary needs.
- Nutrient-packed: Rich in protein, complex carbs, and healthy fats for lasting energy.
- Portable & freezer-friendly: Great for meal prep and easy to grab on the go.
Ingredients and Substitutions
- Pumpkin puree: Use homemade or canned pumpkin puree (not pumpkin pie filling).
- Protein powder: I used a plant-based vanilla protein powder, but feel free to swap it with your favorite flavor-chocolate or any other variety works well.
- Oat flour: I made my own by blitzing rolled oats or quick oats in a blender or food processor for a few seconds. You can also use store-bought oat flour.
- Peanut butter: Use creamy peanut butter with no added sugar. Make sure it's not too hard for easy mixing, or swap it with almond and cashew butter, or use sunflower seed butter if you prefer a nut-free option.
- Pure maple syrup: Adds natural sweetness, but you can use agave syrup, date syrup, or your favorite liquid sweetener.
- Dairy-free chocolate chips: I used mini chocolate chips to incorporate easily into the mixture, but chopped chocolate chunks, cacao nibs, or carob chips work too.
- Cinnamon: Adds a warm, cozy flavor. You can also use pumpkin pie spice, ground nutmeg, or ginger for extra warmth.
- Pinch of salt: To balance the flavors.
How To Make Pumpkin Protein Balls
Mix wet ingredients. In a medium-sized bowl, mix the wet ingredients: pumpkin puree, peanut butter, and maple syrup.
Make the mixture. Add the protein powder, oat flour, cinnamon, chocolate chips, and salt. Mix until everything is well incorporated.
Roll into balls. Scoop about 1 ½ tablespoons of the mixture and roll it into a ball with your hands. Place the ball on a plate lined with parchment paper. Repeat with the remaining mixture until all the dough is used. You should make approximately 22-23 protein balls.
Storage
Store the pumpkin energy balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them in a freezer-friendly container or bag for up to 2 months.
Variations
- Mix in spices: Add a mix of spices like nutmeg, ginger, and allspice for a more complex flavor.
- Incorporate nuts: Add chopped nuts like walnuts, pecans, or almonds for added crunch and healthy fats.
- Add dried fruit: Incorporate dried cranberries or raisins for a burst of sweetness and chewiness.
Marinela's Tips
- Mixture too dry: If your peanut butter is too thick, add a bit more pumpkin puree or a splash of water to bind the ingredients together.
- Mixture too wet: Add oat flour gradually until you reach the desired consistency.
- Use cookie scoop: Using a cookie scoop can help ensure all your protein balls are the same size for even shaping and easy portioning.
- Gift idea: Package pumpkin protein balls in small gift bags or jars for a homemade and healthy gift.
- Protein balls without protein powder: Substitute the protein powder with the same amount of oat flour. This keeps the texture and helps bind the mixture while adding nutrition.
Frequently Asked Questions (FAQ's)
To make pumpkin puree, roast a pumpkin until tender. Then, scoop out the flesh and either puree it in a blender or food processor until smooth or mash it with a fork for a chunkier texture.
Protein balls are a versatile snack that can be enjoyed at any time of day. For a quick energy boost, eat them before or after a workout. If you're looking for a satisfying snack between meals, protein balls are a great option.
No-Bake Energy Balls
- Chocolate coconut date balls
- Spirulina energy balls
- Lemon coconut bliss balls
- Chocolate balls without coconut
- Oatmeal peanut butter balls
- Energy balls with dates and cocoa
- Chocolate chip cookie dough protein balls
Pumpkin Puree Recipes
📖 Recipe
Pumpkin Protein Balls (Healthy No Bake Energy Bites)
Equipment
- 1 Bowl
- 1 Cookie scoop optional
Ingredients
- 1 cup pumpkin puree homemade or store-bought
- ¾ cup vanilla protein powder
- ⅓ cup oat flour read here how to make homemade oat flour
- ⅓ cup peanut butter unsweetened
- 3 tablespoons pure maple syrup
- ¼ cup dairy-free chocolate chips
- ½-1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- In a medium-sized bowl, mix the wet ingredients: pumpkin puree, peanut butter, and maple syrup.1 cup pumpkin puree, ⅓ cup peanut butter, 3 tablespoons pure maple syrup
- Add the protein powder, oat flour, cinnamon, chocolate chips, and salt. Mix until everything is well incorporated.¾ cup vanilla protein powder, ⅓ cup oat flour, ¼ cup dairy-free chocolate chips, ½-1 teaspoon ground cinnamon, ¼ teaspoon salt
- Scoop about 1 ½ tablespoons of the mixture and roll it into a ball with your hands. Place the ball on a plate lined with parchment paper. Repeat with the remaining mixture until all the dough is used. You should make approximately 22-23 protein balls.
Notes
- Store the pumpkin protein balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them in a freezer-friendly container or bag for up to 2 months.
- Mixture too dry: If your peanut butter is too thick, add a bit more pumpkin puree or a splash of water to bind the ingredients together.
- Mixture too wet: Add oat flour gradually until you reach the desired consistency.
- Use cookie scoop: Using a cookie scoop can help ensure all your protein balls are the same size for even shaping and easy portioning.
- Gift idea: Package pumpkin protein balls in small gift bags or jars for a homemade and healthy gift.
- Protein balls without protein powder: Substitute the protein powder with the same amount of oat flour. This keeps the texture and helps bind the mixture while adding nutrition.
- See the post above for more variations and substitution ideas.
Nutrition
If you try these pumpkin cookie dough bites, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Rene says
I made this with raw almond butter, pumpkin pie spice instead of cinnamon, sugar free maple syrup, sugar free white chocolate chips (I'm not vegan), plant based sugar free vanilla protein powder, and a few chopped pecans. It's really yummy, like a pumpkin spice dessert, and satisfying! I wouldn't have thought to make protein balls with canned pumpkin, but I definitely will from now on. One note, you describe this as no added sugar, but unless you use sugar free syrup, and sugar free chocolate chips, you ARE adding sugar with those ingredients. Thank you for a delicious and creative recipe!
Marinela Malcheva says
Hi Rene, thank you for your kind feedback and for trying the recipe! I appreciate your note about sugar content and am glad you enjoyed the pumpkin spice variation. Your tweaks sound delicious 🙂