Pumpkin Protein Balls

Name: Pumpkin Protein Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3/4 cup oat flour; 2/3 cup pumpkin puree; 2/3 cup cashew butter; 1/2 cup coconut flour; 1/2 cup vanilla protein powder; 1/3 cup maple syrup; 2 tablespoons chia seeds; 1 teaspoon vanilla; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg; 1/4 teaspoon cloves; 1/4 teaspoon salt

Jump to Recipe

Ultra-satisfying with a smooth texture and rich pumpkin spice flavor, these pumpkin protein balls are a fun fall snack or healthy dessert! They’re quick and easy to make and full of simple, healthy ingredients you probably already have on hand.

Glass bowl filled with round, textured pumpkin protein balls on a striped cloth. The backdrop includes a large, blurred orange pumpkin, creating a cozy autumn vibe.

One of my favorite things about fall is pumpkin flavored everything (okay, not really into pumpkin spice coffee, but everything else)! I love making gluten-free pumpkin cookies, pumpkin cheesecake bars, gluten-free pumpkin muffins, pumpkin sheet pan pancakes… the list goes on and on.

But my newest favorite pumpkin recipe are these simple pumpkin protein balls! They’re the perfect afternoon snack, and they taste just like a bite of classic pumpkin pie.

I think I’m going to be making these all year round!

Why You’ll Love this Recipe

Rich, pumpkin spice flavor – There’s no skimping on the flavor when it comes to this recipe!

Smooth texture – Protein balls can often have a little bit of a gritty texture, but the pumpkin puree and coconut flour work together to give these bites the perfect smooth texture.

Healthy snack – These are made with simple, clean ingredients you can feel great about. No refined sugar needed!

Mess-free – Pumpkin protein balls are the perfect snack for on-the-go or at home when you don’t want to deal with cleanup.

Three pumpkin protein balls on a white cloth, with more in a glass bowl in the background. The scene has a cozy, autumnal feel.

How to Store

You can store these in the fridge for up to 5 days, however, I recommend storing them in the freezer for up to 3 months.

When you’re ready to eat them, simply let them thaw for a few minutes.

Tips for Success

Blend ingredients thoroughly – You want to make sure everything is well combined before forming into balls.

Give the mixture time to firm up in the fridge – If you try to roll them into balls right away, it’ll be a big sticky mess!

Freeze in a single layer before moving to a container or bag – To keep the balls from sticking to each other, first freeze them in a single layer (without touching each other) on a baking sheet. When they’re fully frozen, you can move them to a container or plastic freezer bag.

A bowl filled with round pumpkin protein balls, set on a white cloth with blue stripes. A bright orange pumpkin lies beside the bowl, creating a cozy, autumnal feel.

FAQs

Do I need oat flour and coconut flour for pumpkin protein balls?

Yes, both of these flours behave differently and they’re both crucial to the smooth, hearty texture of these pumpkin protein balls.

Are pumpkin protein balls gluten free?

Yes, as long as you use certified gluten-free oat flour, pumpkin protein balls are gluten free.

Violet’s Tips for Serving

These protein balls make the perfect snack for on-the-go! Pack them straight from the freezer and when you’re ready to eat them they’ll be perfectly thawed.

Tools You May Need

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Ingredients

Oat flour – Store bought or homemade oat flour both work great! If you need these balls to be gluten free, make sure to use certified gluten-free oat flour.
Coconut flour
Vanilla protein powder – I used Orgain vanilla protein powder, but you can use your favorite brand.
Pumpkin puree – Not pumpkin pie filling.
Cashew butter – You can use homemade cashew butter or store-bought. I don’t recommend substituting other nut butters since they’ll affect the taste.
Maple syrup – You can substitute honey, but the maple syrup flavor pairs better with pumpkin.
Chia seeds – You can substitute flax seeds if you prefer.
Vanilla
Spices – Use quality spices without additives for the best flavor. Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
Salt – Sea salt or Himalayan.

Step-By-Step Instructions

A food processor with creamy orange pumpkin mixture blended smoothly, seen from above. The wooden background adds a warm, homemade touch.

Step 1: First, place all of the ingredients in a food processor and blend until well combined, scraping down the sides of the bowl as necessary.

Then put the mixture in the fridge for 30-45 minutes to firm up.

Round balls of pumpkin protein mixture arranged in neat rows on a metal baking tray. The balls are speckled and have a warm, golden-brown hue.

Step 2: Next, roll the pumpkin mixture into small balls, about 1 1/2 tablespoons in size each.

Store in the fridge or in the freezer until you’re ready to enjoy them!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Clean Eating Fall Snacks

Apple Oat Muffins

Stovetop Candied Pecans without Egg

Gluten-Free Fig Bars

Gluten-Free Pumpkin Bread

Gluten-Free Cranberry Bars