These no bake Pumpkin Protein Balls are easy and fast to make. They’re the perfect protein-packed snacks for pre- or post-workout, lunch, or after school.
If you’re looking for a quick snack to whip together that will last you all week long, make these pumpkin protein balls!
These no-bake, protein-packed bites are the kind of snack you’ll want to keep stocked all season. They’ve got warm fall flavors and just the right amount of sweetness in every bite.
We love making protein bites in our house. We’ll rotate between chocolate peanut butter energy balls and peanut butter chocolate chip energy bites throughout the year. But when fall rolls around, we love making these pumpkin protein bites.
They’re quick to whip up and perfect for after school, before or after a workout, tucked into lunchboxes, or even on the sidelines of a soccer game.
Think of them as the cozy, nutritious bite you can grab anytime.
Table of Contents
Why you’ll love this recipe
These pumpkin protein balls are:
- no-bake, quick prep, minimal cleanup
- filled with cozy pumpkin spice flavor
- portable for school, work, or gym
- protein-packed for lasting energy
- naturally sweet without refined sugar overload
Ingredient notes
You just need 9 ingredients to make these pumpkin energy bites:
- pumpkin puree: just a little bit adds smooth texture and earthy sweetness
- protein powder: use vanilla or unflavored for the best flavor in these
- rolled oats: the hearty base that holds everything together
- peanut butter: adds richness and extra protein. Use smooth peanut butter instead of chunky.
- maple syrup: adds subtle natural sweetness
- pumpkin pie spice: the flavor hero with cinnamon, nutmeg, ginger, and cloves
- chia (or flax seeds): great for texture and extra nutrition
- salt: to balance out the sweetness
Step-by-step instructions
Be sure to read through these helpful instructions before you start. Then print out the printable recipe card with full ingredient measurements and instructions below.
- Pulse the oats in a high powered blender.
- Add the pumpkin puree, chia seeds, pumpkin pie spice, protein powder, peanut butter, maple syrup, and salt to the blender. Pulse until just combined.
3. Mix in the chocolate chips. You can pulse them lightly, but I prefer to fold the chocolate chips in with a silicone spatula or wooden spoon.
4. Use a small scoop to scoop out.
5. Roll the dough between your palms to create dough balls.
6. Place onto a parchment paper-lined baking sheet and repeat until all of the dough is used up. Then refrigerate for at least 1 hour.
Marlynn’s Tip
Recipe Tip
I like to make a double batch of these: one to enjoy throughout the week, and one to freeze for quick, easy snacking later on.
Recipe FAQs
Be sure to use a plant-based protein powder and dairy-free chocolate chips.
No, they’re too tough and won’t soften. Stick with rolled or quick oats.
Yes, you can use almond butter. Or, use sunflower seed butter or tahini work for nut-free versions.
Store in the fridge for up to 1 week or freeze for 2 months.
Serving suggestions
You can enjoy these in so many different ways throughout the whole day!
- Serve these with a super green smoothie for a breakfast boost.
- Pack them into lunchboxes alongside honey mustard chicken wraps or turkey cranberry brie sandwiches.
- Bring a batch to practice for a team snack.
- Enjoy them with a chocolate post-workout protein shake after your workout.
- Pair them with coffee or tea for a mid-afternoon pick-me-up.
- For a fall spread, serve next to spiced nuts, apple chips, and apple pie bars.
- Add to your Thanksgiving charcuterie board or Halloween charcuterie board.
🍷 🥂 Wine pairings
These may seem like an odd snack to pair with wine, but if you’re serving these as part of a larger party spread or fall charcuterie board, try one of these wine pairings:
Riesling: its crisp acidity and touch of sweetness balance the warm spice and maple notes.
Sparkling brut rosé: the bubbles cut through the richness while complementing pumpkin’s earthy sweetness.
More snack recipes
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Slow Cooker Monkey Bread
Breakfast Recipes
Orange Cranberry Scones
Dessert Recipes
Chocolate Rugelach
Cookie Recipes
Pumpkin White Chocolate Chip Cookies
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
No-Bake Pumpkin Protein Balls
Equipment
Ingredients
- 2¼ cup oats
- ½ cup pumpkin puree
- ¼ cup creamy peanut butter
- ¼ cup maple syrup
- 2 Tablespoons chia seeds
- 2 Tablespoons vanilla protein powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- ⅓ cup chocolate chips
Instructions
- Blend oats in a high-powered blender for about 1 minute, just until almost fully ground.
- Add the remaining ingredients except for the chocolate chips and blend for another minute or two, just until the ingredients are well incorporated.
- Transfer the mixture to a large bowl and fold in the chocolate chips.
- Roll into 1-inch balls and place onto a parchment-paper lined baking sheet.
- Refrigerate for at least one hour.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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