Protein balls! Pumpkin protein balls to be exact!
I’m not a ‘go get a pumpkin spice latte on September 1st’ type of person, but I do really enjoy pumpkin once the cooler weather and fall hits. I think it’s a great addition to smoothies, desserts, no-bake treats, and even savory dishes.
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The best part is that pumpkin is a nutrient-dense veggie! It is low on calories and carbs and packed with vitamin A, copper, vitamin K, vitamin E, vitamin C, potassium, and fiber. And a great addition to pumpkin is chocolate chips!
Along with a handful of other ingredients, these pumpkin energy bites are ready in 15 minutes, taste like pumpkin pie with the addition of chocolate, and each one has 4 grams of protein. They make a great snack, healthy sweet treat, or meal prep option.
I also love these pumpkin protein balls for a pre or post-workout snack. They are super easy to pack in your bag and bring on the go. Make them on Sunday for meal prep and you will be set for the week.
Why we love this pumpkin protein ball recipe
- pumpkin chocolate flavor – makes such a fun flavor for fall!
- ready in 15 minutes
- 5 grams of protein per ball – along with some carbs and healthy fats to keep them balanced!
- great for meal prep for the week!
Are protein balls healthy?
Protein balls are usually made with healthy ingredients with a mix of protein, carbohydrates, healthy fats, and fiber, making them a great choice for a healthy snack. If you make them at home, you know exactly what is going into them and can enjoy them when you are on the go or just need something to hold you over until your next meal.
Energy balls are usually pretty calorie-dense (anywhere from 100-200 calories per ball) for such a small snack, so just be mindful of how many you eat.
Ingredients
- medjool dates
- canned pumpkin puree – make sure to use 100% pumpkin and not pumpkin pie filling
- cashew butter
- vanilla protein powder – this acts as some of the “flour” to the balls and helps the ingredients come together. I like using plant-based protein powder for this reason.
- coconut flour
- pumpkin pie spice
- salt
- mini chocolate chips
How to make pumpkin protein balls
- Break down your dates. Place the dates in a food processor and pulse a few times until broken down into pieces, about 10 seconds.
- Make energy ball mixture. Add cashew butter, pumpkin puree, protein powder, coconut flour, pumpkin pie spice, and salt to your food processor and processor until smooth and a ball of “dough” forms.
- Break up the dough and fold in chocolate chips.
- Form into balls. Using a tablespoon as a scoop, form 12 equal-size balls.
- Enjoy! Store in the fridge or freezer and enjoy!
Why are my protein balls sticky?
If your protein balls are too sticky, you will want to add a binder to help them come together. This can happen due to the different consistencies of protein powders, as some are more absorbent than others. To remedy this, you could simply add more protein powder or coconut flour until the batter comes together and a dough forms. You could also add some rolled oats as they will work the same.
Storage
- fridge – store in the refrigerator for up to a week in a tightly sealed airtight container to keep the air out. If exposed to the air for too long, they will dry out some.
- freezer – store in a freezer-safe dish and freeze for up to 6 months. I suggest freezing them individually (I like putting them on a baking sheet) and then place in a bag or dish so they don’t stick together. Defrost in the fridge when ready to consume.
Substitutions and additions
These pumpkin energy balls are customizable to your liking. Here are some suggestions:
- dates – dates are what help the balls come together. There isn’t a substitute.
- protein powder – I like plant-based protein because it adds some sweetness and the consistency works the best. You will want a thicker consistency to help absorb the liquid of the nut butter. I find plant-based protein usually has that. If you don’t have plant-based protein, you can substitute your favorite protein, but I would be careful of the ratios. If you don’t have protein powder, I would substitute rolled oats or use more coconut flour.
- cashew butter – If you don’t like cashew butter, any nut butter will work but the flavor will change some. Try almond butter or peanut butter. Tahini or sunflower seed butter works great if you can’t have nuts.
- coconut flour – if you don’t have coconut flour, you could use more protein powder, rolled oats/oat flour, or almond flour. Coconut flour is super absorbent, so you might need more of something else if substituting.
- pumpkin pie spice – if you don’t have pumpkin pie spice, a mix of cinnamon, ginger, nutmeg, cloves, and allspice will work instead. You will need 1 1/2 tablespoons total
- chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk chocolate or dark chocolate chips work as well. Use dairy-free chocolate chips if needed.
And here are some additions you can add:
- sweetener – if you like your protein balls, a little sweeter, add some maple syrup or honey.
- chia seeds
- shredded coconut
- chopped nuts – stir in some chopped pecans or walnuts.
- ground flaxseed
- vanilla extract
- dried fruit – dried cranberries or blueberries would work great.
More healthy protein snack recipes
- pumpkin chocolate chip protein muffins
- perfect bar recipe
- Yogurt Bowl
- pumpkin protein bars
- apple cinnamon oatmeal protein cookies
- no bake chocolate protein balls
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Pumpkin Protein Balls
equipment
- food processor
ingredients
- 1 cup medjool dates (130 grams/about 8 dates)
- 1/2 cup vanilla protein powder (50 grams)*
- 1/4 cup pumpkin puree
- 1/4 cup cashew butter
- 2 tablespoons coconut flour
- 1 tablespoon pumpkin pie spice
- pinch of salt
- 2 tablespoons mini chocolate chips **
instructions
- Break down your dates. Place the dates in a food processor and pulse a few times until broken down into pieces, about 10 seconds.
- Make the energy ball mixture. Add cashew butter, pumpkin puree, protein powder, coconut flour, pumpkin pie spice, and salt to your food processor and processor until smooth and a ball of "dough" forms.
- Break up the dough and fold in chocolate chips.
- Form into balls. Using a tablespoon as a scoop, form 12 equal-size balls.
- Enjoy! Store in the fridge or freezer and enjoy!
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notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
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Can you sub the cashew butter for peanut or will it taste very different?
It will definitely change the flavor as peanut butter is much stronger. But I think it will still be good!
I never comment on recipes but had to say how amazing these are! As someone who is addicted to dates and has tried countless protein ball recipes these will definitely be a fall staple. I found the dates plenty sweet on their own so I used an unflavored pumpkin seed protein (found on Amazon) rather than vanilla and vegan coconut collagen in place of flour. This base is so good I would honestly just leave out the choc chips next time because they aren’t needed. Delish! Thank you for such a unique fall spin on protein balls!
So happy to hear you enjoyed them, Rachel! You can definitely customize them with different add-ins or leave the dough as is (so good!). Thanks for trying them!
My husband brought these into work and everyone loved them! Perfect afternoon pick me up!
So glad everyone enjoyed! Thanks Casey!
These are super yummy! And love the macros!
Glad you enjoyed Carrie – thanks for trying!
Hello! Thank you for posting this yummy treat. I made them, and they taste delicious – my only problem was they fall apart. They never stayed in balls, even after I take them out of the freezer, they turn to mush pretty quickly. And getting them out of the food processor was a mess. Nothing seemed to stick together. Any idea what I may have done wrong? Thank you!
Hi Jeffery! So sorry to hear that. I’m not sure what went wrong, but I would guess that maybe your dates were too juicy or nut butter was too runny as it sounds like they are too wet? I’ve had different batches of dates and sometimes they are super moist and others times not. That could totally change the texture of the balls. And not sure if you used the coconut cashew butter, but if not the substitute could of been a too runny. To remedy them, I would add more coconut flour or protein to help absorb the liquid. I know that doesn’t exactly help, but just my suggestions.
Would love to make these, but how big are your scoops of collagen? My collagen does not come with a scoop, so I have no idea how much you’re using in this recipe . . . Thanks!
Hi Linda! One scoop is about a heaping tablespoon or 10 grams. Hope that helps!
I love this recipe! Thank Kelly for all these yummy, healthy, easy recipes!
Happy to share them with you Terri!!