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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.
These pumpkin protein balls are a triple threat:
- They are quick and easy to make because they are no-bake.
- They are filled with fall flavors using pumpkin puree and pumpkin pie spice.
- 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.
Ingredients
You will need these simple ingredients to make vegan pumpkin protein balls:
- 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 see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe 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:
- 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.
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
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.
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!
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).
More Vegan Snacks
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📖 Recipe
Pumpkin Protein Balls (No-Bake Vegan Recipe)
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.
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