Healthy No Bake Pumpkin Protein Balls (Easy Recipe)

These Pumpkin Protein Balls are a 7-ingredient, high-protein snack or breakfast made with pumpkin, peanut butter, and granola. No baking required, and they come together in just 10 minutes.

Pumpkin Protein Balls arranged on a white plate.

These Pumpkin Protein Balls are exactly what I needed—healthy, high-protein, and easy to make. The mix of flavor is delicious, and they actually only took me about 10 minutes to prepare. This easy snack is a new favorite recipe.

- Olivia T.

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Bailey pouring a green smoothie into a glass in her white kitchen.

Bailey's Thoughts ...

I’m not saying these Pumpkin Protein Balls will fix your mornings, but they might make them a little less chaotic. Seven simple ingredients, no baking, no food processor and about 10 minutes to prep.

Two out of three of my boys will eat them as-is, but Cruz (5) insists on mini chocolate chips—easy enough to toss in. I opted to leave the chocolate chips out of the "official recipe" because, truthfully, they don’t need it, and a chocolate-free breakfast feels like a good call—though I’m not one to always follow my own advice.

To make these Pumpkin Protein Balls, just toss everything into a large bowl—pumpkin, peanut butter, granola, oats, honey, and pumpkin spice. The creamy peanut butter binds it all together, while the granola adds a nice crunch. The pumpkin flavor brings in that cozy fall feel. Mix, roll, and you’re done. It’s truly as simple as that.

I love serving this pumpkin protein ball recipe with yogurt parfaits when possible. But if I’m short on time, a quick store-bought yogurt or some fresh berries work just as well.

-Bailey

PS - These pumpkin energy balls also make a great healthy snack to satisfy a sweet tooth!

Ingredients

Real Pumpkin puree: Look for 100% pure pumpkin, not pumpkin pie filling, which has added sugar and spices.
Peanut butter: I used Jif Peanut Butter to test this recipe as it is widely available. No-stir or natural peanut butter, will change the texture.
Honey: Opt for raw or local honey if available, but any honey will work.
Rolled oats: Look for old-fashioned oats; avoid instant oats and steel-cut oats as they won't create the same texture.
Granola: Choose a honey flavored crunchy granola with minimal added sugar or make your own granola.
Pumpkin pie spice: Pre-made pumpkin pie spice can be found in most grocery stores.

Instructions

Step 1: Pumpkin Protein Balls. Oats, Pumpkin, honey, granola, peanut butter and pumpkin spice in a silver mixing bowl.

Step 1: In the bowl of a stand mixer, combine all ingredients and mix until fully incorporated.

Step 2: Pumpkin Protein Balls. Roll pumpkin mixture into 1" balls.

Step 2: Use a cookie scoop to portion the mixture evenly, then roll into 1" balls and refrigerate for 1 hour before serving.

See recipe card for quantities.

Top Tip

Use regular peanut butter for the best texture in your Pumpkin Protein Balls. No-stir or natural peanut butters can alter the consistency and make the mixture difficult to handle.

Substitutions

Pumpkin Puree: Substitute with butternut squash puree or sweet potato puree.

Peanut Butter: Use creamy almond butter or cashew butter instead.

Honey: Maple syrup or agave nectar can be used as alternatives.

Rolled Oats: Quick oats or processed steel-cut oats are suitable replacements.

Granola: Crushed nuts or seeds, or toasted coconut flakes work well.

Pumpkin Pie Spice: Make your own by combining 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice and ¼ teaspoon ground cloves. You will have extra - store in an airtight container in a cool dark place.

Pumpkin Protein Balls on a white plate. A hand is reaching to grab a ball.

Variations

Nut-Free: Replace peanut butter with sunflower seed butter - which is thinner and less creamy than peanut butter. If the mixture seems too loose, add more rolled oats to help bind things together. Ensure granola is also nut-free.

Dairy-Free: Already is!

Gluten-Free: Use rolled oats and granola that are certified gluten-free.

Vegan: Replace honey with maple syrup or agave nectar and use a vegan granola.

Healthy - add a tablespoon of chia seeds or ground flaxseed to increase the amount of vitaminds and minerals.

Chocolate - add up to ½ cup of mini chocolate chips or white chocolate chips to increase the sweetness of the pumpkin balls.

Storage

Refrigerator Storage: Place the protein balls in an airtight container or a resealable plastic bag. They will stay fresh up to 1 week.

Freezer Storage: Arrange the protein balls in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight container or a resealable plastic bag. They will stay fresh up to 3 months.

Special Equipment

Small Cookie Scoop (about 1.5 inches in diameter - For this recipe, use a small cookie scoop (1 tablespoon or 1.5 inches in diameter) with a trigger mechanism. It helps portion the mixture evenly and makes rolling the balls easier.

FAQ: Pumkin Protein Balls

Can I used canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and texture of the protein balls. Use 100% pure pumpkin puree for the best results.

How can I make these protein balls more chocolatey?

You can mix in mini chocolate chips or dark chocolate chunks to the mixture before rolling into balls. This will add a chocolatey flavor without affecting the overall texture.

Why are the protein balls sticking to my hand when rolling?

If the protein balls are sticking to your hands, try chilling the mixture for about 15-20 minutes to firm it up. Additionally, using damp hands can help prevent sticking while you roll them.

📖 Recipe