These Pumpkin Protein Balls are a quick and healthy snack that packs flavor and nutrition into every bite. With cozy fall spices, creamy cashew butter, and a hint of chocolate, they deliver all the satisfaction of a pumpkin treat without any baking. Plus, each ball contains 5 grams of protein—perfect for a little energy boost any time of day.
Why I Love This Recipe
I love how these pumpkin protein balls come together in just minutes, using wholesome ingredients I usually have in my pantry. They’re naturally gluten-free, grain-free, and easy to make vegan depending on the protein powder I use. Whether I’m meal prepping for the week, reaching for a post-workout snack, or just craving pumpkin spice flavor, this recipe never fails to hit the spot. It’s also fun to get creative with mix-ins like dried cranberries or pecans for a twist on the classic version.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
almond flour
protein powder (I like using vanilla, but unflavored works too)
pumpkin pie spice
salt
cashew butter (or sub any nut/seed butter)
pumpkin purée (not pumpkin pie filling)
maple syrup
vanilla extract
mini chocolate chips
Directions
I start by mixing the almond flour, protein powder, pumpkin pie spice, salt, and mini chocolate chips in a large bowl.
In a separate bowl, I whisk together the cashew butter, pumpkin purée, maple syrup, and vanilla extract until smooth.
Then I pour the wet mixture into the dry ingredients and mix until everything is fully combined and a thick dough forms.
Using about a tablespoon of dough at a time, I roll the mixture into balls.
I place the balls on a tray or plate and refrigerate them for at least 1 hour to firm up.
Servings and timing
This recipe makes about 20 protein balls. It takes me around 20 minutes to prep everything, and I let them chill for an hour to set. No cooking required!
When I want to mix things up, I like trying these simple swaps:
Nut-free version: I use tahini or sunflower seed butter instead of cashew butter.
Oat flour base: Great if I’m out of almond flour. It adds a slightly different texture but still works well.
Different spices: Sometimes I add extra cinnamon or a pinch of cardamom for variety.
Add-ins: Chopped pecans, dried cranberries, or even white chocolate chips take the flavor to the next level.
Festive shape: I sometimes shape them into little pumpkins for a seasonal touch.
Storage/Reheating
I store these pumpkin protein balls in an airtight container in the fridge, where they stay fresh for up to 1 week. For longer storage, I place them in a freezer-safe container and freeze them for up to 2 months. When I’m ready to eat one, I either enjoy it straight from the fridge or let a frozen one thaw for a few minutes.
FAQs
Can I make these Pumpkin Protein Balls nut-free?
Yes, I substitute the cashew butter with tahini or soy butter for a nut-free option. The flavor changes slightly, but the texture still holds up great.
Can I make these without protein powder?
Definitely. I just replace the protein powder with the same amount of almond flour or oat flour to keep the texture right.
Do I have to use canned pumpkin?
I use canned pumpkin purée for convenience, but fresh puréed pumpkin works just as well. I just make sure it’s not pumpkin pie filling.
Why is my dough too sticky or too dry?
If the dough is sticky, I pop it in the fridge for 15 minutes before rolling. If it’s too wet, I add a couple tablespoons of almond flour. If it’s too dry, I stir in another tablespoon of pumpkin purée.
Can I eat them right away?
Technically yes, but I prefer chilling them for at least an hour. It firms up the texture and makes them easier to eat on the go.
Conclusion
These Pumpkin Protein Balls are a cozy, no-bake treat I always come back to during the fall season. They’re quick to make, customizable, and pack just enough protein to keep me energized between meals. Whether I’m meal prepping for the week or just need a satisfying snack, this recipe has become a staple in my kitchen.*
These Pumpkin Protein Balls are a no-bake, high-protein snack made with wholesome ingredients like almond flour, pumpkin purée, and cashew butter. Each bite is infused with cozy pumpkin spice and sweetened naturally with maple syrup.
Total Time:1 hour 20 minutes
Yield:20 balls
Ingredients
1 cup almond flour
1/2 cup protein powder (vanilla or unflavored)
1 tsp pumpkin pie spice
1/8 tsp salt
1/2 cup cashew butter
1/4 cup pumpkin purée (not pie filling)
2 tbsp maple syrup
1 tsp vanilla extract
1/4 cup mini chocolate chips
Instructions
In a large bowl, mix almond flour, protein powder, pumpkin pie spice, salt, and mini chocolate chips.
In another bowl, whisk together cashew butter, pumpkin purée, maple syrup, and vanilla extract until smooth.
Combine wet and dry ingredients and stir until a thick dough forms.
Roll into tablespoon-sized balls and place on a tray or plate.
Chill in the refrigerator for at least 1 hour before serving.
Notes
Use tahini or sunflower seed butter for a nut-free version.
Oat flour can be substituted for almond flour if needed.
Customize with add-ins like chopped pecans, dried cranberries, or white chocolate chips.
If dough is too sticky, refrigerate before rolling; if too dry, add more pumpkin purée.
