My pumpkin protein balls are the healthy gluten-free snack you need this fall. Tastes like little bites of pumpkin pie, but made with nourishing ingredients.
Protein balls are a great high protein & vegetarian snack in my meal prep rotation. I've made SO many different flavors before from birthday cake to peanut butter- but now that fall is here of course I'm bringing the cozy vibes.
That's right, pumpkin protein balls. It's a snack that tastes like pumpkin pie, but with the nutrition goodness to power you through busy days.
Why This Recipe is Dietitian Approved
- Balanced snack option. We've got fibre-rich carbs from the oats, protein from the protein powder, and healthy fats from cashew butter. For more info on how to build a balanced snack, check out my full blog post!
- Pumpkin is super nutritious. Yes, on top of being fun, festive and delicious! Pumpkin is rich in vitamin A, vitamin C, vitamin E, iron and fibre. I love including it in fall recipes because it's such a nutrition bomb.
- Easy. Only 6 ingredients and 15 minutes and you'll have healthy snacks lined up for the week! No baking required.
Ingredients
- Pumpkin puree
- Cashew butter
- Maple syrup
- Vanilla protein powder
- Oats
- Pumpkin pie spice
- White chocolate chips (optional)
Instructions
In a medium mixing bowl combine pumpkin puree, cashew butter and maps syrup. Stir well.
To the same bowl, add protein powder, oats and pumpkin pie spice. Mix well (you may need to use your hands to fully combine the ingredients).
Add white chocolate chips and stir.
One ingredients are mixed, roll into about 15 equal sized protein balls (about 1.5 tablespoon per ball).
Substitutions and Variations
To make gluten-free: Use certified gluten-free oats.
To make dairy-free: Use dairy-free white chocolate chips.
To make vegan: Use dairy-free white chocolate chips and a vegan protein powder.
To make nut-free: Swap the cashew butter for sunflower butter or another nut-free spread like Granola Butter.
Missing an ingredient? Try this:
- Cashew butter: Swap for almond or peanut butter. Note that peanut butter has a stronger flavor and will alter the recipe's flavor profile slightly
- Oats: Swap for oat flour if you prefer a smoother texture
- Protein powder: Swap for ⅓ cup oats
These pumpkin protein balls are easy to customize based on what you have. Try these fun twists:
- Drizzle melted white chocolate over the protein balls once rolled
- Swap white chocolate chips for dried cranberries, dark chocolate chips, or another mix-in
- Substitute ¼ cup of oats with any nuts or seeds of your choosing. Hemp seeds, sunflower seeds, chia seeds and flax seeds are all amazing ways to add healthy fats!
Equipment
Storage
Pumpkin protein balls can be stored in the fridge for up to 2 weeks in an airtight container.
For longer storage, place the airtight container in the freezer for up to 3 months. To defrost the protein balls, place them in the fridge overnight.
Top Tip
Depending on your cashew butter you may need to microwave it for 15 seconds to soften it prior to adding to the mixture. This will help make it easier to stir. The protein ball mixture is quite thick, so I also recommend mixing ingredients with your hands. This ensures all dry ingredients are properly incorporated.
Please make sure you use 100% pumpkin puree, not pumpkin pie filling!
Frequently Asked Questions
Yes you can! Instead of rolling these into balls, press the protein ball mix into a 9x5 inch loaf pan and slice into bars. Another option is to make my pumpkin protein bars!
I love Nuzest vanilla protein because it's gluten-free and vegan so everyone can have it. Use NOURISHEDBYNIC to try it out!
Pumpkin puree is made from 100% pumpkin. There are no added ingredients so it will have a more earthy flavor. Pumpkin pie filling contains additional ingredients such as sugar and spices. Pumpkin puree is what is typically used in all of my recipes, as I like to be able to customize the spices and sugar content myself!
It depends on your hunger and what you eat them with. I might have 2 on their own, or add 1 to a snack plate. It's totally individual.
Rolled, quick, minute oats and even oat flour all work. It depends on your texture preferences. I would not recommend steel cut oats, as these need to be cooked for optimal digestibility.
There's 5g per protein ball!
More Healthy Snack Recipes
Check out these other delicious snacks!
PS. I love seeing my recipes in action! If you decide to make these pumpkin protein balls, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Pumpkin Protein Balls (No Bake, Gluten Free)
Ingredients
- ½ cup pumpkin puree
- ½ cup cashew butter
- 4 tablespoon maple syrup
- ½ cup vanilla protein powder see notes below for substitutions
- 1.5 cups oats
- 2 teaspoon pumpkin pie spice
- ¼ cup white chocolate chips optional
Instructions
- In a medium mixing bowl combine pumpkin puree, cashew butter and maple syrup. Stir well.
- To the same bowl, add protein powder, oats and pumpkin pie spice. Mix well (you may need to use your hands to fully combine the ingredients).
- Add white chocolate chips and stir.
- One ingredients are mixed, roll into about 15 equal sized protein balls (about 1.5 tablespoon per ball).
Joy says
Can these be frozen?
Nicole Addison says
Hi Joy- yes they can! I recommend placing them in an airtight bag or in a container layered with parchment paper and freezing for up to 3 months!
Jackie says
I am obsessed with pumpkin and these do not disappoint! I went for the oats version, but would love to know some of the best protein powders that go well in this recipe. I struggle to find protein powder that tastes good in dry recipes.
Jesse McLeod says
Love this recipe! I’m always look g for quick, fueling, delicious snacks for between sports and practices, and these are a great addition to our rotation, especially in the fall.
Joanne says
These were too mushy for me but I think maybe I did something wrong. I liked the taste but not the texture. Would oat flour bind them together better?
Nicole Addison says
Hi Joanne,
Thank you for the comment! Hmm a mushy texture may be a sign that the ratio was a little off in terms of wet vs dry ingredients, what type of oats did you use? I find sometimes using quick or minute oats results in a slightly wetter texture. Next time you can absolutely use some oat flour in addition to the oats until you reach the desired texture!