Introduction

These Pumpkin Protein Balls are a delicious and nutritious snack perfect for pumpkin lovers and anyone needing a quick energy boost. Made with simple ingredients and naturally sweetened, they combine the flavors of fall with protein-packed goodness.

A close-up view of small round pumpkin dessert balls with a soft orange-brown exterior, each topped with a thin white cream drizzle. One dessert ball in the center is bitten, showing a smooth, creamy light orange filling inside. They are placed together on light brown parchment paper inside a white bowl. The background has a soft white marbled texture, and there is a blurred white pumpkin in the distant background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cashew butter (or any nut/seed butter)
1/4 cup pumpkin puree
1 cup almond flour
2 scoops unflavored collagen powder (or protein powder, or an additional 1/4 cup of almond flour)
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice

Instructions

Step 1: Add all ingredients to a bowl and mix well until fully combined.
Step 2: Scoop energy bites with a medium sized cookie scoop and arrange the scoops onto a plate. Transfer the plate to the freezer for at least 20 minutes, or until they firm up a bit.
Step 3: Remove the plate from the freezer and roll the scoops into balls with your hands. Drizzle with melted white chocolate if desired, enjoy right away, or store in the freezer for later.

Tips & Variations

Use almond butter or sunflower seed butter if you want to change up the flavor or avoid nuts.
Add a pinch of sea salt to balance the sweetness.
For extra texture, mix in chopped nuts or seeds.
Freeze the balls individually on a baking sheet before storing to prevent sticking.

Storage

Store these protein balls in an airtight container in the freezer for up to 2 weeks. They can be eaten straight from the freezer or thawed at room temperature for 10–15 minutes before enjoying. Avoid keeping them at room temperature for too long as they may soften.

How to Serve

A white plate lined with crumpled light brown parchment paper holds six round, golden-brown mini cakes. Each cake has a smooth, slightly shiny surface and is drizzled with irregular white icing lines on top. The plate is placed on a soft, beige cloth on a white marbled surface. Around the plate are small white pumpkins and a spoon with brown sugar or spice on the right side. The overall look is warm and cozy with natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly and is convenient. Just ensure it’s plain pumpkin puree, not pumpkin pie filling.

What can I substitute for collagen powder?

You can use any protein powder or replace it with an extra 1/4 cup of almond flour if you prefer a vegan option.

Pumpkin Protein Balls Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

These Pumpkin Protein Balls are a nutritious and delicious no-bake snack, combining creamy cashew butter, pumpkin puree, almond flour, and protein powder for a perfect energy boost. Enhanced with warming pumpkin pie spice and naturally sweetened with maple syrup, they are easy to make and ideal for a quick on-the-go treat or post-workout snack.

Author: Marco
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 12 protein balls 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Ingredients

1/2 cup cashew butter (or any nut/seed butter)
1/4 cup pumpkin puree
1 cup almond flour
2 scoops unflavored collagen powder (or protein powder, or an additional 1/4 cup of almond flour)
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice

Instructions

Combine Ingredients: Add all ingredients to a bowl and mix thoroughly until fully combined and a sticky dough forms.
Form Scoops: Use a medium-sized cookie scoop to portion out the mixture and place the scoops onto a plate, making sure they are spaced evenly.
Freeze to Set: Transfer the plate with the scoops to the freezer for at least 20 minutes, allowing the mixture to firm up slightly for easier handling.
Shape into Balls and Optional Drizzle: Remove from freezer and roll each scoop into a smooth ball with your hands. Optionally, drizzle melted white chocolate over the balls for extra flavor and presentation.
Serve or Store: Enjoy the pumpkin protein balls immediately or store them in the freezer for later consumption to maintain freshness and firmness.

Notes

Cashew butter can be substituted with any other nut or seed butter according to preference or dietary needs.
Using unflavored collagen or protein powder allows you to boost protein content without affecting the taste.
Almond flour can be increased if you want a firmer texture or if you do not have protein powder.
Keep the balls stored in the freezer for best texture and longevity.
Drizzling with white chocolate is optional and can be omitted for a healthier snack.
These protein balls are best consumed within one week if kept in the freezer.

Keywords: pumpkin protein balls, healthy snacks, no-bake snacks, gluten free, pumpkin spice, protein bites, energy bites, collagen protein, almond flour snack