These no-bake Pumpkin Protein Balls have all the pumpkin spice flavor of your favorite fall treats but with added protein to help keep you feeling great! They’re lightly sweetened and have dark chocolate chips in every bite. Quick and easy to make, they’re the perfect fall snack that comes together in just a few minutes!
These Pumpkin Protein Balls Are Perfect for Fall!
I know you’ll love them!
Nothing says fall like a good pumpkin recipe! I start the season off with a pumpkin spice cold brew coffee while it’s still a little warm. Then, I move on to pumpkin coffee cake, pumpkin oatmeal bars, and pumpkin chocolate chip bread as the temperatures begin to cool down even more.
I love a protein ball and so it only seemed right to create a pumpkin spice version to enjoy during the fall season or any time of year! These bites are made with wholesome ingredients like almond flour and maple syrup, but you wouldn’t guess that because they taste like dessert! Truly, what more could you want?
I know these are going to become a new fall favorite for you! If you’re looking for even more high-protein recipes that taste like a sweet treat then you have to check out my Pumpkin Pie Protein Dip, Protein Hot Chocolate, Cookie Dough Protein Balls, or High Protein Frozen Yogurt Bark!
— Ashlea
A Few Quick Helpful Ingredient Notes
(the full list of ingredients is in the recipe card, below)
- Protein Powder: there are so many options when it comes to protein powder, but I prefer to use unflavored protein powder so that the pumpkin taste really shines through. A vanilla would also work well if that’s what you have on hand.
- Blanched Almond Flour: I like to use blanched almond flour for this recipe because it has a finer texture. If you can’t use almond flour you can substitute oat flour instead.
- Creamy Cashew Butter: I like to use a creamy store-bought cashew butter with just one or two ingredients or make a batch of my homemade cashew butter. You can swap the cashew butter for creamy peanut butter or almond butter if you prefer!
- Pumpkin Puree: canned pumpkin puree is easy to find during the fall months, and you will likely see it in the baking aisle. Make sure you grab a can of pure pumpkin puree and not pumpkin pie mix. The only ingredient should be pumpkin. Or, make homemade pumpkin puree instead.
- Maple Syrup: this adds the perfect touch of sweetness and helps the balls hold their shape. Substitute honey if that’s what you prefer.
- Mini Chocolate Chips: I prefer to use mini chocolate chips to ensure I get the perfect amount of chocolate in every bite. You can use semi-sweet chocolate, milk chocolate, dark chocolate, white chocolate or a combo!
How to Make No-Bake Pumpkin Protein Balls (in 3 Easy Steps!)
- Combine the ingredients. Whisk all the dry ingredients in a large bowl. Then, add the wet ingredients to form a dough, and fold in the chocolate chips.
- Portion. Use a cookie dough scoop to portion the batter, rolling it into balls.
- Serve. Top the balls with flaky sea salt, and enjoy!
Ashlea’s Tips and Tricks
- Be sure to use an all-natural, smooth, creamy, and drippy cashew butter for the best results. Something like a Jiffy or Skippy won’t work as well in this recipe. The batter will be too dry, and the balls may come out crumbly.
- If you happened to add just a bit too much of the dry ingredients, and the dough seems a bit too dry, try adding a tablespoon of extra cashew butter! Or, if the dough is too wet, add a little extra almond flour until it holds its shape.
- Let the dough chill a bit before scooping and rolling. I find this makes it much easier to form the “dough” into balls.
- A cookie dough scoop is the easiest way to scoop and roll these balls. Trust me.
How to Store and Freeze Your Pumpkin Spice Protein Balls
Fridge: Store these no-bake pumpkin protein balls in the fridge for up to a week to keep them fresh.
Freezer: My preferred method of storing these balls is in the freezer. They freeze incredibly well in a freezer-safe storage container or bag and stay fresh for up to 3 months.
To freeze the bites, place them on a sheet pan lined with parchment paper and then place the sheet pan in the freezer for thirty minutes to harden a bit. Next, transfer the balls to a freezer-safe storage bag or container. When you are ready to eat, grab a bite, and let it thaw at room temperature for just a few minutes before digging in.
More Delicious Pumpkin Recipes
Pumpkin treats are some of my very favorite and if you need some more pumpkin recipe inspiration I’ve got you covered! Try making this Pumpkin Chia Pudding for a delicious breakfast or this Pumpkin Banana Bread when you want the best of both worlds. If you want something on the more decadent side then you have to make my Pumpkin Cinnamon Rolls or Pumpkin Coffee Cake!
I hope you give these Pumpkin Protein Balls a try! They’re sweet, spiced, and so easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below.
You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Pumpkin Protein Balls
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 20 bites 1x
- Category: Snacks
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Description
These no-bake Pumpkin Protein Balls have all the pumpkin spice flavor of your favorite fall treats but with added protein to help keep you feeling great! They’re lightly sweetened and have dark chocolate chips in every bite. Quick and easy to make, they’re the perfect fall snack that comes together in just a few minutes!
Ingredients
- 1/2 cup unflavored protein powder
- 1 1/4 cups blanched almond flour
- 1/2 tablespoon pumpkin pie spice
- 1/8 teaspoon salt
- 3/4 cup creamy cashew butter
- 1/4 cup pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- flaky sea salt, for topping
Instructions
- In a mixing bowl, whisk together the protein powder, almond flour, pumpkin pie spice, and salt until well combined.
- Next, add the cashew butter, pumpkin puree, maple syrup, and vanilla extract to the mixing bowl and stir until well combined and a dough forms.
- Fold the chocolate chips into the dough until evenly distributed.
- Use a 2 tablespoon size cookie dough scoop to scoop them into balls.
- Top the balls with a little flaky sea salt and enjoy. Store in the fridge for a week or in the freezer for up to 3 months.
Notes
Vegan: Make sure to use a vegan protein powder and dairy-free chocolate chips.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
