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These pumpkin protein balls combine cozy spices with wholesome ingredients for the perfect fall-inspired energy bite. Ready in 15 minutes with no baking required!
The other day, I had some leftover pumpkin puree from making my famous pumpkin bars for a fall party. I was fresh out of my oatmeal protein bars, so I decided to make a fall spin. What started as an experiment has turned into my favorite new healthy snack recipe!
These pumpkin protein bars are easy to make and taste beautifully pumpkin spiced. Even better, they’ve got 5 grams of protein per ball, which is decent for a small bite. They’re a perfect fall appetizer or snack and take only 15 minutes to make!
5 star reader review
“I just made these protein balls. Initial review, YUM! These are very easy to make and a great way to use up some of your leftover canned pumpkin.” -Tanvee
Why these pumpkin protein balls work
I’ve tested dozens of energy bars and energy ball recipes over the years, especially after I decided to stop buying store-bought. This fall spin on energy balls is the perfect balance for me: full of healthy ingredients and tasty enough to satisfy my snack craving.
The secret? It’s all about balance. The Medjool dates provide natural sweetness and act as a binding agent, while the pumpkin puree adds moisture without making them soggy. They come together super quickly in the food processor, and they’re easy to add to lunch boxes all week long.
Essential ingredients
Every ingredient in these protein balls serves a purpose beyond just flavor:
Almond flour: Almond flour adds protein and healthy fats while keeping these naturally gluten-free. The fine texture helps everything bind together without any grittiness. If you like making almond flour pancakes, you probably already have some on hand.
Medjool dates: I always use Medjool dates: do not use Deglet Noor dates! They’re larger, softer, and sweeter, which means you need less added sweetener. Look for ones that feel plump and slightly sticky.
Pumpkin puree: A quarter cup might seem like a small amount, but it’s just enough to add moisture and that subtle pumpkin flavor without adding bitterness.
Protein Powder: While optional, I recommend adding it: it adds just the right sweetness to this recipe.
Pro tips for pumpkin protein balls
Making these couldn’t be simpler, but a few technique tips ensure perfection:
- Prep your dates properly: Make sure to remove all pits! It sounds silly, but I almost ruined my food processor once by missing a pit.
- Process in stages: First, blend the ingredients without oats. Then add the oats: it adds a nice look to these protein balls.
- Test the texture: The dough should stick together when squeezed. Too dry? Add water by the teaspoon.
- Squeeze, then roll: Use about 2 tablespoons of mixture per ball. Squeeze it in your palm first to compress, then roll between your hands (this prevents it from breaking apart!).
Serving suggestions
While these pumpkin protein balls are perfect on their own, here are my favorite ways to enjoy them:
- Morning companion: Two balls with your morning coffee drink is a protein-packed snack
- Lunchbox addition: Pack in your lunch: or for kids!
- Pre-workout fuel: Eat 30 minutes before exercise for sustained energy
- Afternoon snack: So much better than lots of afternoon treats you might crave
- Dessert: Serve after dinner when you want something sweet but light (my kids actually love these)
- Party platter: Arrange on a fall dessert board with easy stuffed dates and apple dip or pumpkin dip
Storage and make-ahead tips
Store these pumpkin protein balls in an airtight container for up to 5 days. I prefer this for softer texture. Or, they’ll last up to 10 days in the fridge. They firm up considerably when cold, so let them sit at room temperature before serving.
I have not tried them frozen, but they should also work frozen for up to 3 months.
Dietary notes
These pumpkin protein balls are vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Pumpkin Protein Balls
These pumpkin protein balls combine cozy spices with wholesome ingredients for the perfect fall-inspired energy bite. Ready in 15 minutes with no baking required!
Ingredients
- 1 cup almond flour
- 1 cup roasted peanuts
- 12 Medjool dates, pitted
- ¼ cup pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ⅛ teaspoon kosher salt
- 1 cup Old Fashioned rolled oats
- ¼ cup plain or vanilla protein powder (optional but recommended)
Instructions
- In a large food processor, combine the almond flour, peanuts, dates, pumpkin puree, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt. Blend until fully combined.
- Add the oats and protein powder and blend again for several seconds until it comes into a dough with no visible date chunks that sticks together when you squeeze it. (If you prefer not using protein powder, taste and add a little more maple syrup to adjust the sweetness level. If the dough is very dry, add water by the teaspoon and blend until the dough comes together.)
- Remove 2 tablespoons of dough at a time, squeeze it together, and roll it into a ball. Store at room temperature for 5 days or refrigerated up to 10 days.
More energy ball and bar recipes
Here are a few more protein bar and energy ball recipes you’ll love:
