Naturally Sweetened Pumpkin Protein Balls

Name: Naturally Sweetened 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

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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.

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.

Quick Look at the Recipe

🍽️ Flavor: Sweet pumpkin spice
⏱️ Prep Time: 15 minutes
❄️ Chill Time: 30 minutes
🕒 Ready In: 45 minutes
👥 Yield: about 32 balls
🥣 Main Ingredients: Pumpkin puree, protein powder, maple syrup, cashew butter, coconut flour, oat flour
📋 Method: Food processor or high-speed blender
📖 Dietary Info: Gluten-free, dairy-free, egg-free, refined sugar-free
🧊 Freezer Friendly: Yes, freezing is my preferred way to store them.
👩‍🍳 Tip: A small amount of maple syrup gives these pumpkin balls a rich, fall flavor and the perfect amount of natural sweetness.

Woman smiling while standing in a sunny room.

This > Pumpkin Spice Coffee

I love pumpkin-spice everything except for coffee! As someone who loves to bake, fall always has me making everything from gluten-free pumpkin cookies to pumpkin cheesecake bars and pumpkin sheet pan pancakes.

When I need a pumpkin flavored pick-me-up, these are my favorite! They have such a rich flavor and smooth texture and are packed with protein and healthy fats. (So much better than coffee to me!)

They taste just like the perfect bite of classic pumpkin pie I can grab in a hurry, no mess needed!

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 – For sweetness and moisture.
Chia seeds – You can substitute flax seeds if you prefer.

Tools Needed

Food processor (or high-speed blender)

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 or high-speed blender 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 freezer until you’re ready to enjoy them!

Chef’s Tip: Don’t rush the chill time! If you try to roll the mixture into balls too soon, it’ll be a big sticky mess.

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

If you’re looking for more energy ball recipes, check out my oat-free date protein balls and walnut date energy balls!

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.

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.

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

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.

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.

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome