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    Home » Vegan Appetizers & Snacks

    Pumpkin Protein Balls (No-Bake Vegan Recipe)

    By Sarah Pilley Updated Oct 17, 2023 · Published Oct 17, 2023

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    A hand holding 1 pumpkin protein ball. In the background there is a plate of the balls with 4 pumpkins surrounding it. Text reads "Vegan" in fancy lettering and "PUMPKIN PROTEIN BALLS" in bold block lettering.

    Pumpkin Protein Balls are the perfect no-bake vegan gluten-free snack to add some pumpkin spice goodness to your day! They come in cute bite-sized portions and pack all the fall flavors you love.

    A hand holding 1 pumpkin protein ball. In the background there is a plate of the balls with 4 pumpkins surrounding it.

    These pumpkin protein balls are a triple threat: 

    1. They are quick and easy to make because they are no-bake.
    2. They are filled with fall flavors using pumpkin puree and pumpkin pie spice.
    3. They deliver a protein boost with almond butter (or your favorite nut or seed butter)!

    These 3 things were crucial in creating a recipe for pumpkin energy balls that actually tasted like pumpkin! To explain a little more:

    1. If you’re anything like me, a no-bake snack is essential to have on hand. Who wants to be waiting around for a snack? You can make these energy bites and eat them right away.

    2. These pumpkin spice protein balls are packed with pumpkin and pumpkin pie spice. There is no skimping on fall flavors. 

    Some pumpkin energy balls that I tested lacked pumpkin flavor. That was because there was half the amount of pumpkin and pumpkin spice! Unacceptable! If you’re looking for pumpkin spice, pumpkin spice is what you will get with these protein balls.

    3. This recipe uses almond butter and flaxseed for extra protein instead of protein powder. This keeps the energy balls creamy and complements the pumpkin flavor perfectly.

    Jump to:
    • Ingredients
    • Variations
    • Directions with Pictures
    • Storage
    • FAQ
    • More Vegan Snacks
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make vegan pumpkin protein balls:

    Ingredients to make pumpkin protein balls with corresponding labels: flaxseed, coconut, rolled oats, almond butter, maple syrup, pumpkin puree, vanilla, and pumpkin pie spice.
    • Rolled Oats provide structure to the protein balls while also delivering lasting energy. Make sure to use old-fashioned rolled oats, not steel-cut oats.
    • Flaxseed binds the protein balls (this is why they need time to sit in the fridge!)
    • Shredded Coconut adds to the flavor and texture of the protein balls. This can be swapped with chopped nuts, seeds, dried fruits, protein powder, or even chocolate chips. 
    • Pumpkin Puree is a must to give these protein balls their pumpkin flavor! Make sure to use pumpkin puree or canned pumpkin, not pumpkin pie filling.
    • Almond Butter binds the protein ball, adding a nutty flavor that complements the pumpkin. This can be swapped with any nut or seed butter, like cashew butter or sunflower seed butter.
    • Maple Syrup sweetens the energy balls and can be adjusted depending on what level of sweetness you are looking for! This can also be swapped with another liquid sweetener like agave nectar or date paste.
    • Pumpkin Pie Spice is essential to bringing out the pumpkin flavor!
    • Vanilla complements the pumpkin spice to tie all the flavors together.

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    Variations

    Pumpkin protein balls are easy to customize depending on your preferences. Take this recipe in a different direction to make it your perfect snack!

    • Protein Powder - Use vanilla or chocolate protein powder instead of shredded coconut.
      • When testing this recipe with vanilla protein powder, I found that it overpowered the pumpkin taste. The overall protein ball still had a fall flavor, just not as pumpkin-y. But this would be a great way to increase the protein content if that is what you want!
    • Crunch - Swap the coconut with chopped walnuts, pumpkin seeds, or popped quinoa for a crunchy texture.
      • Take these protein balls to the next level by toasting the nuts or seeds beforehand.
    • Chocolate - Add mini chocolate chips to add to the sweetness and make these chocolate pumpkin balls!
      • Better yet, dip them in melted chocolate and freeze them for 10 minutes to give them a truffle-like quality.
    • Dried Fruit - Add dried cranberries or raisins for a chewy, sweet element.

    Directions with Pictures

    Here’s a step-by-step guide to making the best vegan pumpkin protein balls:

    Step by step guide to making pumpkin protein balls. 1. Add dry ingredients to a bowl and mix. 2. Add remaining ingredients. 3. Mix to form the dough mixture. 4. Roll into tablespoon sized balls.
    1. Place rolled oats, flaxseed, shredded coconut, and pumpkin pie spice in a bowl. Mix all the dry ingredients until combined.
    2. Add the remaining wet ingredients, pumpkin, almond butter, maple syrup, and vanilla, to the bowl.
    3. Mix until all the ingredients are thoroughly combined and a dough has formed. It will still be slightly soft. Place the mixture in the fridge for about 15 minutes to firm up.
    4. Remove the dough from the fridge. Use a tablespoon-sized scooper to form the dough into balls. Continue until all the balls are made, and enjoy! Return the balls to the fridge to firm up for another 15 to 30 minutes, if needed.

    Storage

    Store vegan pumpkin protein balls in an airtight container or sealable plastic bag in the fridge for up to a week.

    For extended storage or if you plan to make multiple batches ahead of time, store them in the freezer for up to 3 months. Let the balls thaw in the refrigerator overnight before enjoying.

    FAQ

    When should I eat protein balls?

    Pumpkin spice protein balls are the perfect fall snack for any time of day! Have them for breakfast, post-workout, or even as a dessert with some chocolate.

    How many cups is a 15-ounce can of pumpkin?

    A 15-ounce can of pumpkin is just under 2 cups of pumpkin puree. So, this recipe will use about half a can. Save the remaining pumpkin to make another batch!

    Is pumpkin puree the same as pumpkin pie filling?

    These are two different animals altogether! Pumpkin puree is just pumpkin, while pumpkin pie filling has spice and sweeteners added. Make sure to use pumpkin puree (also called canned pumpkin).

    Pumpkin energy ball with a bite taken out of it. More energy bites and pumpkins are in the background.

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    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    A hand holding 1 pumpkin protein ball. In the background there is a plate of the balls with 4 pumpkins surrounding it.

    Pumpkin Protein Balls (No-Bake Vegan Recipe)

    Pumpkin Protein Balls are the perfect no-bake vegan snack to add some pumpkin spice goodness to your day! They come in cute bite-sized portions and pack all the fall flavors you love.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Resting Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 10
    Author: Sarah Pilley
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    Ingredients

    • 2 ½ cups rolled oats
    • ½ cup flaxseed or chia seed
    • ½ cup shredded coconut unsweetened
    • 1 cup pumpkin puree
    • ⅔ cup almond butter or other nut or seed butter
    • ⅔ cup maple syrup
    • 2 tablespoons pumpkin pie spice
    • 2 teaspoons vanilla extract

    Instructions

    • Place rolled oats, flaxseed, shredded coconut, and pumpkin pie spice in a bowl.
    • Mix all the dry ingredients until combined.
    • Add the remaining wet ingredients, pumpkin, almond butter, maple syrup, and vanilla, to the bowl.
    • Mix until all the ingredients are thoroughly combined and a dough has formed. It will still be slightly soft. Place the mixture in the fridge for about 15 minutes to firm up.
    • Remove the dough from the fridge. Use a tablespoon-sized scooper to form the dough into balls.
    • Continue until all the balls are made, and enjoy! Return the balls to the fridge to firm up for another 15 to 30 minutes, if needed.

    Notes

    See more expert tips, pictures, and variations above for making the best vegan pumpkin protein balls!
    Yield: about 30 tablespoon-sized protein balls
    Serving Size: 3 protein balls
    Storage: Store vegan pumpkin protein balls in an airtight container or sealable plastic bag in the fridge for up to a week. For extended storage or if you plan to make multiple batches ahead of time, store them in the freezer for up to 3 months. Let the balls thaw in the refrigerator overnight before enjoying.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 319kcal | Carbohydrates: 39g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 21mg | Potassium: 389mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3816IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    A hand holding 1 pumpkin protein ball. In the background there is a plate of the balls with 4 pumpkins surrounding it. Text reads "Vegan" in fancy lettering and "PUMPKIN PROTEIN BALLS" in bold block lettering.
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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    A hand holding 1 pumpkin protein ball. In the background there is a plate of the balls with 4 pumpkins surrounding it. Text reads "Vegan" in fancy lettering and "PUMPKIN PROTEIN BALLS" in bold block lettering.
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