Pumpkin Protein Balls (No Bake Energy Bites)

These pumpkin protein balls are super easy, packed with pumpkin spice flavor and the perfect quick and healthy snack to meal prep ahead for fall.

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Pumpkin protein balls drizzled with white chocolate arranged on a wooden board.

Why you’ll love these

When pumpkin season hits, there’s just nothing like infusing your favorite treats and snacks with fall flavors. If you love protein balls or energy bites, you’re going to love this one!

These delicious pumpkin energy bites are really easy to throw together because it’s a no bake recipe and store super well so they’re great to meal prep ahead.

With 7 grams of protein and 3 grams of fiber per serving, this pumpkin protein ball recipe is perfect for easy and convenient snacking.

I love pairing mine with a vanilla Greek yogurt for the perfect balanced snack! This one will satisfy your sweet tooth while also prioritizing nutrition (win win!).

These are also really easy to change up based on what you have on hand. Let’s get into how to make them!

Ingredients for pumpkin protein balls in small bowls on white countertop with labels.

Ingredients

Rolled oats: Make sure to grab rolled oats for this one like these here. Different types of oats will perform differently in recipes, so you want the rolled kind here!

Pumpkin puree: Of course you’ll need pumpkin for this recipe! Make sure to grab real pumpkin puree and not pumpkin pie filling.

Vanilla protein powder: You can use whichever protein powder you want, but make sure it’s one that you enjoy. The one I usually grab for recipes is the Optimum Nutrition 100% Whey Vanilla Ice Cream because it has great flavor and great nutrition stats too.

Feel free to use a plant-based protein powder too if that suits your needs better.

Peanut butter: Creamy peanut butter works great but you can also use almond butter, sunflower seed butter, or even cashew butter.

Ground flaxseed: Flaxseed adds fiber and healthy omega-3 fatty acids, but it also helps to bind these protein balls together. Be sure to choose ground flaxseed, though. Whole flaxseed has a hard outer shell that locks all of it’s nutrition (besides fiber) inside!

Maple syrup: Honey works great here too, but I love the deep fall flavor that maple syrup brings.

Pumpkin pie spice and cinnamon: Is it a pumpkin recipe without pumpkin pie spice? I like to use pumpkin pie spice and extra cinnamon for even more flavor.

White chocolate: White chocolate works perfectly with the pumpkin flavor, but semi-sweet chocolate, milk chocolate, or dark chocolate would all be amazing too.

Optional: You can also add mix-ins like chocolate chips, dried cranberries, chopped dates, coconut flakes, or chopped nuts.

How to make pumpkin protein bites

  1. Add the oats, pumpkin, maple syrup, ground flaxseed, peanut butter, protein powder, pumpkin pie spice, and cinnamon to a large mixing bowl.
  2. Mix very well until everything is incorporated. The mixture should be slightly sticky, but easily able to scoop and form into balls. If it appears to be too wet, add 2 tablespoons of extra oats at a time.
Two side by side pictures  of the steps of making pumpkin protein balls: rolling into balls and putting on a sheet pan and then drizzling with white chocolate.
  1. Line a large baking sheet with parchment paper.
  2. Use a cookie scoop and then roll into a ball with your hands. Place each ball onto the parchment paper. This recipe makes about 16 balls.
Pumpkin protein balls drizzled with melted white chocolate on a sheet pan lined with parchment paper.
  1. Melt white chocolate chips and coconut oil in the microwave in 30 second increments, mixing with a spoon in between microwave sessions.
  2. Drizzle the pumpkin balls with melted white chocolate.
  3. Put the sheet pan in the fridge for about 30 minutes or the freezer for 10 minutes to set the balls.

Recipe FAQ

How do you store these?

Store in an airtight container in the fridge for up to a week.

Can you make these without protein powder?

Yes you can, but you’ll need to increase the dry ingredients or there will be too much moisture. You can do this by using 2 cups of rolled oats, adding some oat flour or coconut flour, or adding an extra 2 tbsp of flaxseed. They will also be lower in protein, of course.

You can use collagen protein powder, too!

When should I have these protein balls?

You can eat these anytime, but I love using them as a part of a snack. Have a few with Greek yogurt, cottage cheese, or even with some fruit on the side. You can also have these for a sweet treat after a meal or at the end of the night.

Can I use chia seeds instead of flax?

Yes! Swap out flaxseed for chia seeds instead. Just keep in mind that the chia seed might make the balls a tiny bit crunchier. Both will add fiber and healthy fats!

Pumpkin protein balls arranged on a wooden board.

Mix-in Ideas:

Add a handful of mix-ins to up the flavor!

  • Raisins
  • Craisins
  • Chopped walnuts, pecans, or almonds
  • Mini M&Ms
  • Coconut flakes
  • Mini chocolate chips
  • White chocolate, dark chocolate chips or peanut butter chips
  • Chopped medjool dates

Love these no bake pumpkin protein balls? Leave a comment and 5 star rating!

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Pumpkin protein balls drizzled with white chocolate arranged on a wooden board.

Pumpkin Protein Balls

No bake pumpkin protein balls with protein, fiber and healthy fats for a super quick and healthy snack to meal prep ahead for fall.
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Course: Snack
Prep Time: 5 minutes
Total Time: 35 minutes
Servings: 8
Calories: 189kcal

Ingredients

  • 1 1/2 cups rolled oats
  • 7 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 2 tbsp ground flaxseed
  • 1/2 cup peanut butter
  • 1 scoop vanilla protein powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 cup white chocolate chips
  • 1/2 tsp coconut oil

Optional

  • white chocolate chips or semi-sweet chocolate chips to mix in

Instructions

  • Add the oats, pumpkin, maple syrup, ground flaxseed, peanut butter, protein powder, pumpkin pie spice, and cinnamon to a large bowl and mix well with a large spoon or spatula. Mix very well until everything is incorporated. The mixture should be slightly sticky, but easily able to scoop and form into balls. If it appears to be too wet, add 2 tablespoons of extra oats at a time.
  • Line a large cookie sheet with parchment paper.
  • Use a cookie scoop and then roll into a ball with your hands. Place each ball onto the parchment paper. This recipe makes about 16 balls.
  • Melt white chocolate chips and coconut oil in the microwave in 30 second increments, mixing with a spoon in between microwave sessions.
  • Drizzle the pumpkin balls with melted white chocolate.
  • Put the sheet pan in the fridge for about 30 minutes or the freezer for 10 minutes to set the balls.

Notes

Store in an airtight container for up to a week.

Nutrition

Serving: 2balls | Calories: 189kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 40mg | Potassium: 183mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2045IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?