Pumpkin Spice Protein Balls

Made with wholesome ingredients like real pumpkin, naturally sweet dates, oats, protein powder, nuts, seeds, and fall spices, these easy energy bites satisfy your sweet tooth and pumpkin spice craving with no added sugar.

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These pumpkin protein balls are fast and easy to make. 

It takes about 15 minutes to make a batch and roll them into bite-sized balls. No baking or chilling is required. I keep them in the refrigerator or freezer and grab a few when I need a healthier sweet treat or after-workout snack.

Homemade fruit and nut energy bars, balls, or bites are significantly cheaper than store-bought protein bars. I’m pretty sure you could make a whole batch of these pumpkin protein balls for the price of two brand-name protein or energy bars. 

These pumpkin energy bites are good for you. 

They have no added sugar, only the natural sugar from dates and dried cranberries. They’re rich in healthy fats from nuts, seeds, and a dollop of almond butter.  And pumpkin’s flesh and seeds are full of beta-carotene and other nutrients that support your immune system, promote healthy eyesight, reduce your cancer risk, and help maintain healthy blood pressure.

Plus, who doesn’t love pumpkin spice everything in the fall? If you can’t get enough, wash these energy bites down with my pumpkin pie smoothie!

Here are the key ingredients needed to make these pumpkin spice protein balls. Substitutions and variations are listed in the section below.

Canned pureed pumpkin. Double-check to ensure you’re grabbing a can of PLAIN pureed pumpkin, not pumpkin pie filling, which has lots of added sugar. 

Dried dates. These add natural sweetness, and they act like “glue” to hold the ingredients together. Make sure you buy pitted dates so you don’t have to remove the pit from each date.

Almond butter, pumpkin seeds, and pecans. These are all great sources of heart-healthy fats that can reduce your risk of heart disease, and they provide some extra protein to these energy bites.

Old-fashioned oats. These are a great source of complex carbohydrates and soluble fiber that helps lower cholesterol, balance blood sugar, and keep you full for longer. I recommend old-fashioned oats because they hold up better than quick-cooking oats. Don’t use steel-cut oats because they’ll be too hard.

Protein powder. You can use whey, plant protein powder, or even collagen. Make sure any brand you choose has only minimal ingredients, like protein, natural vanilla flavor, and stevia or xylitol for sweeteners. If you use plain, unflavored protein powder, add a teaspoon of vanilla to the recipe. You may also need a little extra sweetener, like maple syrup.

First, combine the dates, canned pumpkin, almond butter, and pumpkin spice mix in a food processor fitted with a chopping blade. Pulse about 60 times or until the dates are broken down and everything is relatively smooth, scraping down the sides a few times as needed.

Second, add the oats and protein powder. Pulse again 30-40 times until everything is incorporated. Your dough should be fairly stiff (like photo #2) so you can roll it into balls. If it’s too dry and you’re having trouble combining your ingredients, add water, one tablespoon at a time. If it’s too wet, add a tablespoon or two of oats.

Third, add the dried cranberries, pecans, and pumpkin seeds to the mixture. Pulse it a few more times until everything is evenly combined, and the pieces are as large or small as you like.

Fourth, check the dough again to make sure it’s the right consistency to roll into balls. It should be slightly sticky but easy to roll. If it’s too wet or dry, add water or oats, as in Step 2 above. Once your dough is ready, scoop out about 1 tablespoon at a time and roll it into 1-inch balls. You can also make larger-sized protein balls if you prefer.