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Pumpkin protein balls in a bowl with pumpkin puree and pumpkin seeds on the side. One ball has a bite.

Pumpkin Protein Balls

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 16 balls 1x
  • Category: Snack
  • Method: No-bake
  • Cuisine: American


Bite sized and delicious, these pumpkin protein balls are the perfect healthy make-ahead snack for fall! They’re a little spiced, high protein, vegan friendly and boast 5 grams of protein per ball.


  • 1 1/2 cups rolled oats
  • 1/3 cup cashew butter (or almond butter, peanut butter)*
  • 1/2 cup pumpkin puree
  • 1/2 cup vanilla protein powder
  • 2 teaspoons pumpkin pie spice*
  • 2 tablespoons honey
  • 3 tablespoons mini chocolate chips
  • 3 tablespoons pumpkin seeds


  1. Add all the ingredients to a large mixing bowl, and stir well to combine.
  2. Use your hands to form the pumpkin batter into protein balls and place them on a baking sheet. I like using a mini scoop to help make evenly sized balls and portion the mixture into balls.
  3. Place the balls in the fridge until they are chilled and firm to touch, about 1-2 hours.


  • Pumpkin pie spice: Mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon allspice.
  • Nut-free: Replace cashew butter with sunflower butter or tahini.
  • Store the balls in an airtight container in the refrigerator for 5-7 days. To freeze, add the balls to a freezer-safe bag or airtight container and store them for up to 3 months.


  • Serving Size: 1 ball
  • Calories: 105
  • Sugar: 2.8g
  • Fat: 4.5g
  • Carbohydrates: 11g
  • Fiber: 1.5g
  • Protein: 4.9g

Keywords: pumpkin protein balls, pumpkin balls, no bake