My partner and I do a lot of workouts during the week. And he’s prepping for Ocean Man in Goa in a few months.
This gives me the opportunity to work on a lot of high-protein recipes.
Since Fall is approaching, I’ve already covered multiple fall recipes in the last few weeks. I’ll link to them below!
These no-bake pumpkin spice protein balls are so good!
With warm spices, creamy nut butter, oats, and real pumpkin purée, they taste like little bites of pumpkin pie, but way healthier.
They’re no-bake, gluten-free, and come together in under 15 minutes.
Whether you need a pre-workout snack, something to curb that 4 PM hunger crash, or just a cozy little bite of fall, these energy balls are so satisfying and endlessly customizable.
Plus, they store beautifully in the fridge or freezer for whenever you need them.
You don’t need fancy ingredients or a blender or anything high-maintenance.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips to Make it Even Better
- Use high-quality vanilla protein powder for a better flavor and texture.
- Stir with a silicone spatula to avoid sticking when mixing nut butter and pumpkin.
- Try a cookie scoop to get evenly-sized balls every time.
- Boost the flavor with a touch of real vanilla extract.
- Add mini dark chocolate chips for a pumpkin-chocolate twist.
Pumpkin Spice Protein Balls
Course: DessertDifficulty: Easy12-14
balls10
minutesIngredients
1 cup rolled oats
1/2 cup canned pumpkin puree
1/2 cup vanilla protein powder
1/4 cup almond butter or peanut butter
3 tbsp maple syrup or honey
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of salt
Directions
- First, combine the pumpkin puree, nut butter, maple syrup, and vanilla extract in a large mixing bowl until smooth and creamy. This creates the sticky base that will hold your protein balls together.
- Next, stir in the oats, protein powder, pumpkin pie spice, cinnamon, and salt. Use a spatula or your hands to mix until the dough is thick and sticky. If it feels too dry, add a teaspoon of almond milk at a time until it comes together. If it feels too wet, sprinkle in more oats.
- Once your dough is ready, roll it into bite-sized balls using your hands. Place them on a parchment-lined tray or plate so they don’t stick. You should get about 12 balls, depending on the size you roll.
- Finally, refrigerate for at least 30 minutes to firm up. Once chilled, transfer to an airtight container and store in the fridge for up to a week. These also freeze beautifully for longer storage.
- This is a fun treat to have even to satisfy cravings!
Variations & Substitutions
- Swap almond butter for cashew butter for a milder, buttery flavor.
- Make them nut-free by using sunflower seed butter.
- Replace oats with quinoa flakes if you’re gluten-free.
- For a lower sugar option, use natural Grade A maple syrup.
- Spice it up with ground ginger or cloves for an even warmer pumpkin spice kick.
They’re ridiculously easy, endlessly customizable, and honestly, they beat any store-bought protein bar by a mile.
Make a double batch. Your future self will thank you.
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