No matter the time of year, you’re going to love these Pumpkin Protein Balls made without oats. They’re a healthy treat with tons of seasonal flavor and real pumpkin puree. Enjoy them as a snack or simple grain-free dessert. Great for kids and adults!

bowl of pumpkin protein balls rolled in shredded coconut.

These yummy Pumpkin Protein Balls fall into the category of Energy Bites, meaning that they are a raw treat full of energizing ingredients. They’re easy snacks that make a great addition to your meal prep menu for the week. Store them in the fridge and grab one (or two) when you need easy snacks.

This version includes real pumpkin puree as well as pumpkin pie spice, so they are jam-packed full of pumpkin flavor. 

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipes Tips & Substitutions
5 Recipe FAQs
6 Don’t Miss These Yummy Pumpkin Treats
7 Pumpkin Protein Balls

Why You Need This Recipe

  • The ingredients in these healthy energy balls are so clean. Since there is no flour or oats in this recipe, they’re also naturally gluten-free and grain-free. There is even an addition of pumpkin puree for extra nutrition and authentic flavor.
  • Want a pre- or post-workout snack? Try these! Or, send them with your kids to school for an easy snack or treat. Husbands like them too!
  • Best of all, these Pumpkin Protein Balls only take about 15 minutes to make.

Key Ingredients

Almonds or any type of nut or seed are perfect as the base of an energy ball. They are full of texture and nutrition.

Medjool dates add sweetness and act as the “glue” to hold together these protein balls.

Coconut oil helps keep the cookies intact and adds some more healthy fats.

Pumpkin pie spice (or ground cinnamon) adds that distinctive pumpkin pie flavoring.

Pure pumpkin puree is rich in beta-carotene and helps add moisture to the cookies. Don’t use pumpkin pie filling in this recipe as it will be too sweet.

Shredded coconut adds more texture to the outside of the pumpkin balls.

Protein powder adds an extra boost of protein. You can use any type of unsweetened clean protein powder in this recipe. I used collagen protein because it blends really easily and has a neutral flavor. If you want a vegan option, try using pea protein which also blends well and doesn’t have a gritty texture.

Recipe Steps

Step One

The first step is to gather up your ingredients (except the shredded coconut) and place them in a food processor.

I highly recommend the Breville Sous Chef as the best food processor on the market. But, you can also use a Cuisinart food processor. See all of my recommended clean eating appliances.

Step Two

Run the food processor for a couple of minutes, or until everything is well combined.

making protein pumpkin balls in a food processor.

Step Three

Transfer the mixture to a bowl and use your hands or a cookie scoop to form the mixture into about 15 balls. Lay them on a baking sheet lined with parchment paper.

hand holding a pumpkin protein ball.

Step Four

Then, roll each ball in a little bit of shredded coconut for extra flavor and texture.

For ultimate sweetness and firmness to the cookies, chill them in the refrigerator for several hours before serving.

I hope you agree that this is a healthy snack that tastes great. It’s perfect for pumpkin season, or any season.

up close photo of orange pumpkin protein balls in a bowl ready to eat.

Recipes Tips & Substitutions

  • You can use raw almonds with the skins or blanched almonds that don’t have the skins (the cookies will be a lighter color like the pictures if you use almonds without the skins).
  • You could also use pumpkin seeds, sunflower seeds, or cashews.
  • You can freeze these cookies for up to 2 months in a tightly sealed airtight container. Just defrost them then the fridge for about 4 hours before you serve them.
  • You can easily double or triple this recipe depending on how many energy balls you want to make.
  • If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
  • You can use any type of unsweetened clean protein powder in this recipe. I used collagen protein because it blends really easily and has a neutral flavor. If you want a vegan option, try using pea protein which also blends well and doesn’t have a gritty texture like many other types of plant-based protein.

Recipe FAQs

Does this recipe include peanut butter?

Nope! I used whole almonds instead of nut butter. I also find that peanut butter can overwhelm the flavor of the pumpkin spice, so I left it out.

Can I add chocolate chips?

Yes! Feel free to add about 1/4 cup of mini chocolate chips or dark chocolate chips to the food processor. Pumpkin and chocolate go really well together, especially for those of us who have a sweet tooth.

Don’t Miss These Yummy Pumpkin Treats

Vegan Pumpkin Brownies

Gluten-Free & Dairy-Free Pumpkin Pie

Vegan Pumpkin Pudding

Dairy-Free Pumpkin Pie Pudding

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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pumpkin spice energy balls on table.

Pumpkin Protein Balls

★★★★★

5 from 8 reviews
Print Recipe

No matter the time of year, you’re going to love these Pumpkin Protein Balls. They’re a healthy treat with tons of seasonal flavor and real pumpkin puree. Enjoy them as a snack or simple dessert. Great for kids and adults!

  • Total Time: 15 minutes
  • Yield: 15 1x

Ingredients

Units Scale
  • 1 1/4 cups raw or blanched almonds (or your favorite nut or seed)
  • 1 teaspoon pumpkin pie spice (or ground cinnamon)
  • 1 tablespoon coconut oil
  • 1/3 cup pure pumpkin puree
  • 8-9 pitted Medjool dates, about 1 cup
  • 2 scoops collagen protein powder
  • 1/4 cup unsweetened dried shredded coconut (for rolling the balls)

Instructions

  1. Combine the almonds, pumpkin pie spice, coconut oil, pumpkin puree, and dates in the base of a food processor. Turn the processor on high for about 2 minutes or until the ingredients are well combined.
  2. Pour the mixture into a mixing bowl and then use your hands to roll the dough into about 15 cookies, about 1-1/2-inches in diameter.
  3. Then, place the shredded coconut on a plate. Roll each energy ball in the coconut until lightly covered.
  4. For the best texture and sweetness, place the cookies in the refrigerator for at least 2-3 hours to chill.
  5. Serve cold or at room temperature.

Equipment

Notes

  1. You can freeze these cookies for up to 2 months in a tightly sealed container. Just defrost them then the fridge for about 4 hours before you serve them.
  2. You can easily double or triple this recipe depending on how many energy balls you want to make.
  3. If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
  4. You can use any type of unsweetened clean protein powder in this recipe. I used collagen protein because it blends really easily and has a neutral flavor. If you want a vegan option, try using pea protein which also blends well and doesn’t have a gritty texture.

Nutrition

  • Serving Size: 1 ball
  • Calories: 112
  • Sugar: 9.7 g
  • Sodium: 11.8 mg
  • Fat: 3.2 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 12.6 g
  • Fiber: 1.5 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Keywords: how to make pumpkin pie energy bites, energy bite recipe, pumpkin protein bites

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