These no bake Pumpkin Protein Balls taste like little bites of pumpkin spice cookie dough! The perfect on the go snack for fall.

We are big fans of protein balls in our house, so when fall rolled around I knew I had to create a pumpkin version!

I am not kidding when I say that these pumpkin protein balls taste like pumpkin spiced cookie dough bites.

They are the perfect little healthy snack and taste so yummy. Not only are they simple to make, but these energy bites are no bake, gluten free, and naturally sweetened with honey!

They are one of my go to snacks every year when the first hint of fall is in the air. My kids love them too and I love that they are made with easy to recognize ingredients.

Find the full recipe & instructions at the bottom of this page.

Ingredients needed

Almond Butter: we used a creamy no salt added almond butter.
Canned Pumpkin: not pumpkin pie filling.
Vanilla Protein Powder: or substitute chocolate protein powder.
Honey: this natural sweetener helps the protein bites stick together.
Rolled Oats: also known as old fashioned oats.
Mini Chocolate Chips
Spices: cinnamon, pumpkin pie spice, and salt.

ingredients to make pumpkin energy balls

How to make pumpkin protein balls

Step 1: Add the creamy almond butter, canned pumpkin, protein powder, honey, rolled oats, cinnamon, pumpkin pie spice, and salt to a bowl. Stir well to combine. Fold in the mini chocolate chips into the batter.

Kitchen tips

I always use a rubber spatula when I am making protein balls. I have found this plus a little elbow grease is the easiest way to mix together the batter!

Step 2: Form the pumpkin batter into protein balls and place on a baking sheet.

ingredients to make pumpkin protein balls in a mixing bowl

Recipe Tip

I like using a mini cookie scoop for portioning to help make evenly sized balls. The one I use is 1.5 tablespoons.

Drop the batter onto the baking sheet using the cookie scoop, then roll each one with your hands to smooth out the edges.

Step 3: Place the pumpkin protein balls in the refrigerator until chilled and firm to the touch. Usually 1-2 hours is plenty of time. Once the protein balls are hardened, it’s easier to store them without them all sticking together.

energy ball dough mixed together in a bowl

Storing

In the refrigerator: store leftover pumpkin protein balls in an airtight container in the refrigerator for 5-7 days.
In the freezer: our favorite method for a grab and go snack anytime! Freeze pumpkin protein balls in an airtight container for up to 3 months. Thaw for several minutes at room temperature before eating.

These are one of my all time favorite fall recipes. We make them every year now!

pumpkin protein balls lined up on a baking sheet

What kind of almond butter do I use?

For this recipe, I used a creamy drippy almond butter with no added salt. It did not have any added sugar.

If you use an almond butter with salt in it, you should leave the salt out of this recipe, then salt to taste if needed after you taste the dough.

More Protein Recipes

Notes

If you are using almond butter with salt, you can omit the salt from the dough. Once it is stirred together you can taste it and add any salt if necessary. Salt the batter until it is to your liking. Add this last so that you can control the amount used. Start with 1 teaspoon of salt if you are using unsalted almond butter and add more if necessary.