Pumpkin Protein Balls
These pumpkin protein balls are soft, lightly sweet, and coated in sparkly sugar for a protein-packed fall snack that's gluten-free, and ready in 10 minutes. You can also make these vegan by opting for coconut sugar!
Every time the fall season hits, I always find myself picking up a can of pumpkin puree. This season, I wanted to make something that is light in effort but high in taste.
I wanted to make a healthier version of these pumpkin pie truffles, and what better way to do it than add more protein in it.
No bake snacks are one of my favorites because they are so easy to make, and require no baking.
I've made a ton of them ranging from chickpea cookie dough to chocolate peanut butter truffles and no bake sugar cookie truffles and yet, I keep experimenting with more!
I love this version because it's similar to my peanut butter energy balls, packed with protein, but so tasty.
Why this Pumpkin Protein Ball Recipe
Well, for starters, I wanted to make this with sunflower butter because it is easy to pack in school lunches, especially if kids have peanut allergies.
It takes very little effort to make these and can store well in the freezer.
And, lastly, did I mention the protein? it packs in added protein with almond flour, sunflower butter and protein powder, a perfect snack for hitting your protein goals!
Ingredient Notes and Substitutions
Refer to the recipe card below for full measurements and instructions.
Sunflower butter: This is the key to a peanut-free, allergy-friendly snack. Sunflower butter runs thinner than other butters, so the dough needs that 20-minute chill before rolling. If you prefer almond butter, it works too, and you may be able to skip the chill time.
Almond flour: Provides structure and keeps these gluten-free. Oat flour can work as a substitute if you are avoiding all nuts, but the texture will be slightly denser.
Vanilla protein powder: Use a plant-based vanilla protein powder to keep these vegan and dairy-free. Unflavored protein powder is fine if you want less sweetness.
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will throw off the flavor balance.
Allspice and Cinnamon Powders: I kept the spice blend simple here. The result tastes warm and cozy without that overpowering "pumpkin spice latte" flavor that can happen when you go heavy on the cinnamon and ginger. If you love my healthy pumpkin muffins or pumpkin pie hummus, you'll recognize the same approach: let the pumpkin shine
Sugar: Use for the coating. If you want to make this vegan, use Coconut sugar. It gives you all the taste with zero compromise.
How to Make Pumpkin Protein Balls
Step 1: Mix the ingredients. In a medium bowl, stir together the pumpkin puree, sunflower butter, maple syrup, and vanilla extract until smooth.
Step 2: Add the spices and powders. Add the almond flour, protein powder, allspice, cinnamon, and salt. Stir until a thick dough forms. It should hold together when pressed but feel slightly soft.
Step 3: Chill the dough. Cover the bowl and refrigerate for about 15-20 minutes. This firms up the sunflower butter and makes the dough easier to roll.
Step 4: Roll and coat. Scoop the dough and roll into 12 balls, about 1 tablespoon each. Roll each ball in sugar or coconut sugar to coat. Place on a plate or small baking sheet.
Step 5: Freeze to set (optional). Freeze the balls for about 30 minutes until firm. This helps them hold their shape and gives a slightly chewy texture when you eat them cold.
Tips for the Best Results
Measure your ingredients: if I had to give you one tip to walk away with, it's to use the right measurements. This isn't like cooking where you wing proportions. I once put a little too much maple syrup and these turned out pretty sticky and soggy (so...learn from my mistakes!)
Don't skip the chill time. Sunflower butter is naturally runnier than other nut butters. The 20-minute chill makes the dough workable.
Store them in the freezer for the best texture. These stay good in the fridge for up to a week, but I prefer them straight from the freezer. They're firmer and chewier that way, like a cross between a cookie and fudge.
Double the batch for meal prep. This recipe makes 12 balls. I often double it because they disappear fast, especially as an afternoon snack or post-workout bite.
Serving Suggestions
These work as a grab-and-go snack straight from the freezer. I also like them alongside my green protein smoothie for a quick breakfast when I'm short on time.
For a fall potluck or gathering, pile them on a plate next to other bite-sized treats. They fit right in with my gluten-free potluck ideas I've shared before.
Frequently Asked Questions
Yes, almond butter, peanut butter or cashew butter all work. They're thicker than sunflower butter, so you may not need any chill time.
I am using clean simple eats protein powder in this recipe, however, if you want to keep this plant based and vegan, you can use orgain protein or any other plant based protein powder.
Oat flour, coconut flour are good substitutes to try with this recipe. You can substitute 1:1 with oat flour, however, I would use ¼ the quantity with coconut flour as it is more absorbent than almond flour.
Using the right measurements and proportions of ingredients should get you a dough that you can roll into balls and not stick to your fingers.
More Pumpkin Recipes
If you love cooking with pumpkin, try these other favorites:
More NO BAKE Recipes
Love easy, no-bake treats? These are some of reader favorites:
recipe card
Ingredients
- ½ cup almond flour
- 2 tablespoon vanilla protein powder
- 2 tablespoon pumpkin puree
- 2 tablespoon sunflower butter
- 2 teaspoon maple syrup
- ½ teaspoon allspice powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoon sugar for rolling
- chocolate chips for decor (optional)
Instructions
- In a medium bowl, mix the pumpkin puree, sunflower butter, maple syrup, and vanilla until smooth.
- Add the almond flour, protein powder, allspice, cinnamon, and salt. Mix into a thick dough. the dough should not be too sticky that it sticks to your fingers.
- Chill the dough for about 20 minutes, then roll into balls and coat each in sugar. Freeze for about 30 minutes to set. if you want to turn them into little holiday decor pumpkins, you can use a spoon to dent the sides of the balls and top them with chocolate chips (optional)
- Store in the fridge for up to a week, or in the freezer for unto 2 months.
Video
Notes
Nutrition
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