These no-bake Pumpkin Protein Balls taste like pumpkin pie cookie dough…which is so delicious! They’re packed with fiber, beneficial fats, and protein too, for a balanced snack or dessert to share.
I am forever on the hunt for easy snacks that I like as much as the kids and these no-bake bites are SO good for fall…or really any time you want a dose of pumpkin. They don’t need to be baked, the ingredients are easy to stir together, and they store well in the fridge for weeks and weeks.
Plus, each serving has protein to keep us satisfied until the next meal or snack!
These are a great after school snack, pregnancy snack, postpartum snack—or even a breakfast on the go.
Why This Recipe Works
A combination of pumpkin puree, almond butter, and honey provides enough binding to hold together the oat flour, protein powder, and optional seeds. Which means you can make a no-bake snack in minutes that’s easy to form into energy bites—no fuss required.
(You may also like my Bliss Balls and Edible Cookie Dough for variations on this idea.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Pumpkin Protein Balls so you know what to pick up from the store or have ready.
- Pumpkin puree: You can use canned or homemade pumpkin puree. (Do not use pumpkin pie filling.)
- Creamy unsweetened almond butter: Or you can use peanut or sunflower seed butter.
- Honey: The honey in this recipe helps the bites hold together. You can also swap in brown rice syrup for a less sweet taste.
- Oat flour: You can also use rolled or quick oats as they are out of the canister or bag, or you can grind them up in a food processor or blender to make a finer texture. (We like them ground up so the bites have the texture of cookie dough.)
- Vanilla extract: You can use pure or imitation vanilla extract here.
- Chia seeds: These little seeds add some texture and additional fats. You can omit them if you don’t have them or don’t want black dots throughout the bites.
- Pumpkin pie spice: For lots of cozy pumpkin flavor, this is key. If you are out, use cinnamon.
- Mini chocolate chips: Add these in for more flavor and yumminess.
- Vanilla protein powder (optional): You can use store bought protein powder or my easy homemade protein powder (which is much less $$).
Featured Review⭐️⭐️⭐️⭐️⭐️
“These are so good. I would definitely double the recipe next time though. I popped too many of them while making them!” —Lisa
Step-by-Step Instructions
Here’s a preview of how to make these Pumpkin Protein Balls so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Warm the nut butter and honey if not at room temperature. Add all of the ingredients to a bowl.
Step 2. Stir thoroughly with a wooden spoon as much as you can. If the dough is at all stiff, mix with clean hands.
Step 3. Use a tablespoon-size measuring spoon to portion and roll into balls. Squeeze the batter, then roll it into a ball to help it hold together easily.
Step 4. Serve or store in the fridge in an airtight container for up to a month.
Frequently Asked Questions
It works well as the recipe is written and while you could add another scoop of protein powder, for more people, eating a lot of protein simply isn’t necessary. You can serve these with some milk, though, to make them a more filling snack.
You can use brown rice syrup or maple syrup. If you use maple syrup, the batter may not be quite as firm so pop it into the refrigerator for 10 minutes before rolling into balls.
Sure, just use certified gluten-free oats or oat flour and maple syrup or agave nectar in place of the honey.
How to Store
To store Pumpkin Protein Balls, place in the fridge in an airtight container for up to a month. Let sit at room temperature to soften slightly if needed for your toddler.
Best Tips for Success
- If you don’t have chia seeds on hand, you can simply skip them.
- Use quick or rolled oats in place of the oat flour if desired.
- You can buy oat flour at the store or make homemade oat flour.
- Use a small cookie scoop or a tablespoon measuring spoon to easily portion out the batter.
- Swap in cashew butter or peanut butter for the almond butter.
- Nut-free: Use SunButter or another sunflower seed butter instead of almond butter.
- Use dairy-free chocolate chips to make this recipe dairy-free.
- If you have pumpkin puree left over, try my other pumpkin recipes: Pumpkin French Toast and Pumpkin Bars.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Pumpkin Protein Balls (No-Bake)
Ingredients
- ¼ cup pumpkin puree
- ¼ cup creamy unsweetened almond butter
- ¼ cup honey
- 1 cup oat flour
- 1 teaspoon vanilla extract
- 1 teaspoon chia seeds (optional)
- ½ teaspoon pumpkin pie spice
- ¼ cup mini chocolate chips (optional)
- 2 scoops vanilla protein powder (optional)
Instructions
- If not at room temperature, place the almond butter and honey in a heat-proof container (such as a glass measuring cup) and warm for 15-30 seconds in the microwave.
- Add to a medium bowl with the rest of the ingredients including protein powder (if using).
- Stir thoroughly with a wooden spoon as much as you can. If the dough is at all stiff, mix with clean hands. Add chocolate chips, if using.
- Use a tablespoon-size measuring spoon to portion and roll into balls. Squeeze the batter, then roll it into a ball to help it hold together easily.
- Serve or store in the fridge in an airtight container for up to a month.
Equipment
Notes
- To store, place in the fridge in an airtight container for up to a month. Let sit at room temperature to soften slightly if needed for your toddler.
- Reduce the honey to 2 tablespoons if desired.
- If you don’t have chia seeds on hand, you can simply skip them.
- Nut-free: Use SunButter or another sunflower seed butter instead of peanut butter.
- Warm the almond butter and honey if not at room temperature so they are easy to stir into the other ingredients.
My 3 & 1 year old love this recipe! It’s a great way to get a veggie in!
I’ve made it with almond or peanut butter, depending on which one I have, increase the chia seeds to 1 tablespoon and sometimes I add 1/2 scoop of vanilla protein powder. All combinations are fantastic. My daughter doesn’t like chocolate, so can’t comment on how it comes out with the chocolate chips.
Definitely a staple in my house.
Easy to make and delicious! My one year-old and I both enjoy these. I judged ground rolled oats instead of using oat flour and it gave them the texture and taste of chocolate oatmeal no-bake cookies. They didn’t form ice round balls like the photo but I think that’s due to me not using flour. I plan to make these again!