Pumpkin spice protein balls that taste like fall and give you the best midday pick-me-up. Ready in 30 minutes and with 10 grams of protein per serving, these no-bake balls are the perfect blend of cozy flavor and energy.
A Quick Look At The Recipe
- ⏲️Ready In: 35 Minutes
- 👪Serves: 10
- 🍽 Calories and Protein: 218 kcals and 10 grams of protein
- 📋 Main Ingredients: Pumpkin puree, collagen powder, almond butter, honey, and oats.
- 📖 Dietary Notes: Dairy-free and gluten-free
- ⭐ Why You'll Love It: An easy, fall-flavored snack that curbs pumpkin spice cravings while giving you some fuel.
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Sweet, spiced, and ready in just 30 minutes, these pumpkin spice protein balls are everything I want in a fall snack. Sweetened with honey and packed with 10g of protein per serving, they’re a cozy treat that fuels your energy without the crash, perfect for school pickups, baseball snacks, or sneaking between client calls, just like the recipes in my Strong and Sweet Protein Guide. And since they’re made with easy gluten-free pantry staples, you can whip up a batch anytime.
As a snack-loving mom, I always have these (and peanut butter protein cups) stashed in the fridge. They're my go-to when cravings hit hard, but I still want to feel good. If you’re in a pumpkin mood, try my pumpkin protein pudding too; it’s creamy, dreamy, and totally crave-worthy.
💭Why You'll Love This Recipe
Easy to make: Simple ingredients you probably already have, and with a prep time of about 10 minutes, these pumpkin balls come together quickly.
Healthy: The balls are dairy-free and gluten-free.
Protein-packed: Thanks to collagen powder, these balls have 8 grams of protein each (or 16 grams per serving).
Freezer-friendly: The protein balls store well in both the freezer and the fridge, making them a great meal prep recipe.
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Ingredients and Substitutions
Collagen powder: Originally, these pumpkin protein balls were made without collagen powder and just regular old energy balls. This is why you won’t see collagen in the photo list. However, type II collagen powder is one of the cleanest protein sources and what gives the balls their protein punch. Check out more collagen powder recipes.
Types of oats: Make sure to use rolled oats for the recipe and not quick oats, as the quick ones will make for a mushier texture. Learn more about types of oats.
Almond butter: Both almond butter and peanut butter work well in the balls just like these peanut butter protein muffinshttps://fitasamamabear.com/protein-muffins/. Just make sure it’s a fresh-ish jar or the nut butter doesn’t mix smoothly, kinda like these bold espresso-based coffee protein balls.
See the recipe card for full information on ingredients and quantities
Flavor Variations
It’s always fun to switch up a recipe when you get bored. Below are a few ideas on how to vary the taste of pumpkin protein balls a bit, depending on what you’re craving.
- Gingerbread: If you love the gingerbread flavor, sub in molasses for half the honey and add in ¼ teaspoon of ground ginger to the mix.
- White chocolate chips: A fun switch up aesthetically and flavor-wise, use dairy-free white chocolate chips in place of traditional ones and serve them on a fall charcuterie board for a fun appetizer.
- Drizzle: Make these pumpkin protein balls into a dessert by drizzling them with dairy-free chocolate ganache or dairy-free caramel sauce.
- Sweet potato: If you don’t have pumpkin on hand, a cooked and mashed sweet potato gives the same texture. It’s what I do for this pumpkin pie protein smoothie.
Expert Tips To Make It
If you grind the oats or pulse them in a food processor before you need them, it makes the balls have a smoother texture (which is what you need if you're decorating them).
Mix the batter for longer than you think. This helps everything combine well and actually hold together.
You can either add the chocolate chips into the balls or simply top each no-bake pumpkin ball with one on top (which helps give it a pumpkin look). I personally just top them.
Make sure to use gluten-free oats if needed for celiac (learn all about beginner tips to a gluten-free diet).
Sometimes you need to adjust the texture a bit with energy balls. If the mixture seems wet, add in a bit more oats. If it seems too dry, I’d add a bit more almond butter.
Make the balls nut free: If you're in Canada like me and need to make these pumpkin balls nut-free for school snacks, swap out the almond butter for sunflower seed butter.
How To Make Pumpkin Spice Protein Balls
Step 1: Add the dry ingredients to a large bowl.
Step 2: Form into ball shape with your hands
Step 3: Mix well until smooth and combined.
Step 4: Cook in oven for x minutes at 400 degrees
Step 5: If decorating, use a toothpick to create "pumpkin lines" in the balls.
Step 6: Top with a chocolate chip and chill in the fridge for 30 minutes.
How To Store Them
Store the pumpkin protein balls in the fridge in an airtight container for up to 10 days and enjoy them chilled.
Or, place them in a freezer-safe bag with the balls separated between layers of parchment paper if stacked. Store them in the freezer for up to 3 months and let them thaw in the fridge when you need them.
Pumpkin Spice Protein Balls FAQs
Collagen powder works best for pumpkin protein balls as it blends easily into the mix. However, whey protein would as well. Beef protein powder will work but create a stickier texture, and vegan protein powders will require more liquid in the recipe. So, depending on the protein powder you choose, you may need to adjust the recipe slightly.
To make pumpkin protein balls vegan, eliminate the collagen powder and add in 1-2 tablespoons of rolled oats. Then, replace the honey with agave nectar or coconut syrup. The balls won't firm up as well as they would with honey but they'll be pretty close.
If your protein balls are too wet or sticky, they have too much liquid in them, and something is not absorbing that liquid. To remedy this, add more ground rolled oats or collagen powder in small amounts until they reach the desired texture.
Other Protein Pumpkin Recipes You’ll Love
If you tried this Pumpkin Spice Protein Ball Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Pumpkin Protein Balls [Dairy-Free)
Video
Equipment
- 1 1-1.5 Trigger ice cream scoop
Ingredients
- 2 cups Rolled oats
- ½ cup Collagen powder
- ½ cup Pumpkin puree
- ½ cup Almond butter
- ⅓ cup Honey
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla extract
- ¼ cup Chocolate chips
Instructions
- In a large mixing bowl combine the rolled oats, collagen powder, and spices.
- Add in all the liquid ingredients and mix well.
- Use a 1-1.5 inch trigger ice cream scoop to portion the batter into balls. Press the mixture into the scoop with a silicone spatula so that there’s no air pockets.
- Place each protein ball onto a parchment paper-lined baking tray.
- If you’re using these at a party, use a toothpick to make vertical indentations around the sides of the balls to mimic a pumpkin.
- Top each energy ball with a chocolate chip, pressing down lightly to mimic a stem.
- Place in the fridge for 30 minutes to firm up before serving.
Notes
Texture: Sometimes you need to adjust the texture a bit with energy balls. If the mixture seems wet, add in a bit more oats. If it seems too dry, I’d add a bit more almond butter. Yield: The recipe makes 20-ish balls, and each serving is two balls.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
I love how cute these are and moreso that my kiddos ask for them!