Healthy No-Bake Pumpkin Protein Balls Recipe for Fall

All too often, healthy seasonal snacks are hard to come by. So many seasonal treats are just that, treats. But sometimes you’re looking for something that’s both delicious and seasonally-inspired, but also helps you reach your overall health and wellness goals. These Pumpkin Protein Balls are the perfect snack for fall.

Packed with protein and full plenty of pumpkin pie flavor, you can have these Pumpkin Protein Balls ready in no time at all, since they’re no-bake and simple to make. Whether you’re making them as a meal-prepped snack or you just like having a healthy sweet treat on hand, these pumpkin energy bites are the perfect wholesome treat for any time of the day.

This Pumpkin Protein Balls Recipe Is:

• High in Protein: These bite-sized pumpkin energy balls include your favorite vanilla or unflavored protein powder to help keep you full between meals.
• No-Bake and Easy to Make: These pumpkin protein balls are ready to eat in under an hour, including the time it takes for them to set in the freezer.
• Packed with Fall Flavors: With pumpkin, nutmeg, cinnamon, allspice, and vanilla, these protein balls are a fall-inspired treat.
• Great for Meal Prep: Mix up a batch on Sunday and snack on them all week long.
• Made with Simple Ingredients: These healthy pumpkin protein balls are perfect for pumpkin season, full of ingredients you likely already have on hand (or that are easy to find during the fall season) like oats, pumpkin, fall baking spices (for plenty of pumpkin spice flavor), dates, and more.

Ingredients

(Makes 24 pumpkin protein balls)

• 10 Medjool dates, pitted
• 1 ¼ cup gluten-free rolled oats (you could also use some gluten-free oat flour here instead, but you won’t need as much flour, so make sure to adjust your measurements)
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• ½ cup + 2 tablespoons pumpkin puree
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• 2 tablespoons water
• Pinch of salt
• 2 tablespoons protein powder of choice (vanilla or unflavored works best)

Instructions

1. Prep the sheet pan: Line a baking sheet with parchment paper and set it aside.
2. Chop the dates: Using a food processor, finely chop the dates until they start to form a sticky ball. You can do this by hand with a sharp knife, but it’s easier and less messy with a food processor.
3. Add the rest of the ingredients to the food processor: Once the dates are minced, add the oats, chia seeds, vanilla extract, canned pumpkin, spices, water, salt, and protein powder to the bowl of the food processor. Pulse until everything is fully combined.
4. Scoop the protein balls: With a spoon, small cookie scoop, or tablespoon, scoop out about 1 tablespoon of the date mixture. Roll it into a ball and place on the prepared sheet pan.
5. Chill: Put the pan with the protein balls into the freezer for about 30 minutes or until set.
6. Store or serve: When they’re set, you’re ready to eat—or package them up and put them away. Store leftovers in an airtight container in the fridge for up to 7 days.

Tips & Tricks

• Pick your protein: Use your favorite vanilla protein powder in this recipe. I’ve found that vanilla and unflavored protein powders work the best with the pumpkin pie flavors, but you could also use a cinnamon one or even a chocolate protein powder if you want to give the recipe a customized twist.
• Sweeten it up: If you don’t think the dates are sweet enough with everything else in the protein balls, add a little honey, agave nectar, or pure maple syrup before mixing everything together.
• Pick your mix-in: If you don’t have dietary restrictions, you can add in chopped nuts, pumpkin seeds, shredded coconut, raisins, dried cranberries, or even some dark chocolate chips. Use mini chocolate chips if possible because they’ll fit in the protein balls more easily.
• Swap the spices: If you don’t have these spices on hand and don’t want to invest in them for this recipe, you can use a pumpkin pie spice blend if you’d prefer!

Variations

• PB&J: Use sunflower seed butter (if you can tolerate nuts, try a creamy almond butter or creamy peanut butter!), sugar-free jam or fruit preserves, or dried fruit in place of the pumpkin and warm baking spices for a delicious twist on a lunch-time classic. 
• S’Mores: This delicious mix could include healthy marshmallow pieces, gluten-free graham cracker bits, and chocolate. Use some milk chocolate pieces if you can tolerate dairy, or non-dairy chocolate chips if you cannot.
• Cranberry & Orange: Cranberry and orange is a classic cool weather flavor combination. Mix in some orange zest, white chocolate chips (use dairy-free if needed), and dried cranberries for a great healthy snack you’ll want to eat all fall and winter long.

Frequently Asked Questions (FAQs)

Can I freeze these pumpkin protein balls?

Yes. While they’ll hold up best in the fridge for up to a week after you’ve initially frozen them to allow them time to set up, if you’re not ready to eat them right away, you can pack them in an airtight container or freezer bag and store in the freezer for up to 2 months.

Is this pumpkin spice energy balls recipe dairy-free?

While this recipe is dairy-free as-written, you’ll want to make sure you’re using a dairy-free protein powder. You also want to keep any dietary restrictions in mind if you’re adding mix-ins. For example, if you follow a dairy-free diet, make sure you’re using vegan chocolate chips instead of regular to avoid the dairy!

Whether you’re looking for a quick on-the-go breakfast, after-workout snack, or tasty late-night treat, these pumpkin protein bites are the perfect fall-inspired recipe to keep on hand. You’ll want to make these over and over again!