Pumpkin Protein Cake Pops

Close up of a protein cake pop with a bite taken out of it. Around it is more cake pops and a spoonful of peanut butter.

5 from 7 votes

Pumpkin Protein Cake Pops

No-bake protein cake pops are easy to make and packed with protein. Made with just pumpkin, peanut butter, protein powder, and chocolate. Ready in 30 minutes for a quick and healthy snack or dessert. Gluten-free, dairy-free, and vegan.

Course Dessert

Cuisine American

Keyword healthy cake pops, protein cake balls, protein cake pops

Prep Time 20

Resting Time 10

Total Time 30

Servings cake pops

Calories 95kcal

Author Kelly Nardo

Ingredients

1/2 cup pumpkin puree (122 grams)
1/4 cup natural peanut butter (64 grams)
1/2 packed cup vanilla protein powder (66 grams)
1 tablespoon pumpkin spice
pinch of salt
1/3 cup chocolate chips (75 grams)
1 teaspoon coconut oil

Instructions

Make the dough. In a medium-sized bowl, add pumpkin, peanut butter, protein powder, pumpkin spice, and salt. Mix well to combine. It will get crumbly at first but then comes together - the texture is like cookie dough. See notes if the batter is too wet and not coming together.
Form into balls. Using a tablespoon as a scoop, form into 12 equal-sized balls (about 21 grams each). Place on a parchment paper lined plate or baking sheet in the freezer for 10 minutes to harden.
Melt the chocolate. Add chocolate chips and coconut oil to a small-medium bowl. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn't burn. The coconut oil helps the chocolate be a little more liquid and easier to roll in.
Coat cake pops. Dip the cake ball into the bowl of melted chocolate and use a spoon to roll it around to evenly coat. Repeat with the remaining balls. If desired, sprinkle with a little salt and place a toothpick in the balls. Let cool in the fridge until the chocolate hardens.
Enjoy! Sprinkle with pumpkin pie spice once cooled and enjoy!

Notes

use a thicker protein powder - the protein powder is what absorbs the liquid and is the flour of the recipe. You do not want one that dissolves easily in things (like collagen), or the dough will not form. I used the brand Orgain and it works really well. You can try whey protein but might need the addition of flour.
if your batter comes out wet - I suggest adding a little coconut flour, oat flour, or almond flour to help absorb the moisture. Slowly add until you reach the desired consistency as each one has different absorbencies (coconut flour has the most).

nutrition based on protein powder linked

Nutrition