Pumpkin Protein Balls with Chocolate Chips

Easy no-bake pumpkin protein balls with chocolate chips made with fiber rich oats, peanut butter, and fall spices. Eating 2-3 balls makes a terrific protein sweet snack that's perfect for meal prepping for the week.

If you're craving something cozy and pumpkin-spiced but still want to hit your protein goals, these protein pumpkin balls are about to become your new go-to. They're soft, chewy, and naturally sweetened.

We always love having a sweet protein snack around (at all times!) like our chocolate fudge protein balls, chocolate chip banana protein muffins, and peanut butter Greek yogurt bark.

What to Know Before You Make Pumpkin Protein Bites

• The dough will be soft at first. It firms up in the fridge as the oats and chia seeds absorb moisture. Don't skip the chill time!
• Protein powders vary - a lot. Some powders are sweeter or more absorbent than others. If the mixture seems too dry or wet, adjust with a splash of water or a spoonful of oats.
• You can use different nut butters. Peanut butter is classic, but almond butter, cashew butter, or even sunflower seed butter (for nut-free) work too.
• Want a lower sugar version? Use sugar-free maple syrup and Lily's sugar-free chocolate chips to keep these macro-friendly and blood sugar-balanced.

Ingredients You'll Need

• Pumpkin puree (not pumpkin pie filling)
• Peanut butter (or any nut/seed butter like almond butter)
• Maple syrup (regular or sugar-free)
• Rolled oats - our favorite is the gluten-free rolled oats from Trader Joes
• Vanilla protein powder (whey or plant-based). Chocolate would be great too.
• Chia seeds
• Cinnamon or pumpkin pie spice
• Vanilla extract
• Salt
• Mini chocolate chips (or chopped chocolate, regular or sugar-free)

How to Make Pumpkin Protein Balls

Step 1: In a large mixing bowl, stir together the pumpkin puree, peanut butter, maple syrup, and vanilla extract until smooth.

Step 2: Add in the oats, protein powder, chia seeds, cinnamon, and salt. Stir until the mixture thickens and forms a soft dough.

Step 3: Fold in the chocolate chips or chopped chocolate.

Step 4: Scoop and roll into 16 small balls using a tablespoon or cookie scoop.

Step 5: Chill for at least 60 minutes so the chia seeds can set and the texture firms up.

Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

Jen's Recipe Tips

• Adjust the texture: If the mixture feels dry, add 1-2 teaspoons of water or a little more pumpkin. Too wet? Add a few more oats.
• Boost the flavor: Swap cinnamon for pumpkin pie spice for a stronger fall flavor.
• Make them nut-free: Use sunflower seed butter instead of peanut butter.
• Meal prep: You can double the recipe and freeze them for days you're crazing a sweet snack.

Macros (Per Protein Pumpkin Ball - makes ~16)

• Calories: ~110
• Protein: ~4g
• Carbs: ~10g
• Fiber: ~2g
• Fat: ~6g

(Exact macros will vary depending on the brand of nut butter and protein powder used.)

FAQs About No Bake Pumpkin Spice Balls

What kind of protein powder works best?

Both whey and plant-based vanilla protein powders work well, different brands can vary in sweetness. If yours is unsweetened or unflavored, you may want to add a little extra sweetener or vanilla extract to adjust the sweetness level to taste.

Why are my protein balls not holding together?

If your protein balls are too crumbly or not holding together, it's usually because the mixture is too dry. This can happen if your protein powder is extra absorbent or if your oats are packed tightly.

Try adding 1-2 teaspoons of water, maple syrup, or a little extra nut butter until the mixture sticks when pressed. Chilling them also helps firm everything up, so don't skip the fridge time!

Are these pumpkin energy balls gluten-free?

Yes, just be sure to use certified gluten-free oats and double-check your protein powder for hidden gluten ingredients.

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