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This Pumpkin Protein Balls recipe features raw nuts and seeds, dates, pumpkin puree, pumpkin spice, and protein powder. The perfect snack to enjoy throughout the fall!
If you’re a long-time follower of The Roasted Root, you are well aware of my undying love for little balls of joy.
I make them with all sorts of nuts, seeds, nut butter, and flavor additions for healthy snacks worth keeping on hand at all moments in time! Popping one in my mouth between meals or after dinner is what I consider true luxury.
Well, these magical pumpkin spice protein balls are what I consider to be a must-have during the fall months and beyond. Because the recipe calls for all pantry ingredients that are easily accessible year round, you can make these yummy goodies no matter the time of year.
They are a magical display of fall flavors, and I love that they include a boost of protein too.
In addition, these pumpkin balls are easy to customize by using various nuts, seeds, and nut butters. Not to mention, the warm spices and pumpkin essence make them taste so cozy! They’re a great snack for pumpkin season and the best part is that they are made with all wholesome ingredients.
Ingredient Notes:
Raw Nuts and Seeds: Pick any variety of raw nuts and seeds. You need 3 ½ cups total. I use a combination of raw cashews, raw pecans, and raw pumpkin seeds. You can also use raw almonds, walnuts, or sunflower seeds.
Medjool Dates: The majority of the sweetness comes from pitted dates. Dates also offer a stickiness that helps hold all of the ingredients together. Be sure to use medjool dates, not deglet noor dates, as medjool dates are much larger and contain more moisture content.
Canned Pumpkin Puree: The pumpkin portion of this loveboat! Pumpkin puree brings moisture to help bind the ingredients together in addition to Vitamin C, Vitamin A, potassium, and fiber. Be sure to use pure pumpkin, not pumpkin pie filling.
Almond Butter: Here for richness, healthy fats, and stickiness. I use unsweetened creamy almond butter, but any kind of nut butter or seed butter works here. Just note that you will be able to taste peanut butter or sunflower seed butter, which can overpower the pumpkin flavor.
Protein Powder: Here for added protein! Pick your favorite protein powder that you know you love. I use a vanilla protein powder or unflavored protein powder.
Pumpkin Pie Spice: The most valuable player here. Pumpkin spice is a combination of ground cinnamon, nutmeg, ginger, cloves, and allspice. It adds a big dose of warm flavors, which signals to the tastebuds that you’re eating a pumpkin treat.
Sea Salt: Add salt in order to enhance the pumpkin flavor and the sweetness of the energy bites! Don’t skip this ingredient or the flavors will fall flat.
Recipe Adaptations:
- If you aren’t concerned about the protein content, replace the protein powder with quick oats or almond flour.
- Use any combination of nuts and seeds that you enjoy. Toss in some chia seeds or flax seeds for an infusion of omega-3 fatty acids.
- Swap out the almond butter for cashew butter, nutzo, sunflower seed butter, or creamy peanut butter. Just be aware that the flavor of the balls will change too.
- Add in ½ to ⅔ cup of mini chocolate chips if you’re a chocolate lover.
How to Make Pumpkin Spice Protein Balls:
Add all of the ingredients for the pumpkin energy balls to a food processor.
Secure the lid and process until the ingredients are well chopped and mixed and the nuts and seeds are chopped into smaller pieces.
Use a small cookie scoop to form balls out of the dough and place them on a plate. If you don’t own a cookie scoop, simply use a spoon and your hands to roll bite-sized balls.
Once you’re finished balling up all of the dough, refrigerate the balls for 1 hour, or until they are set up. Now, your pumpkin energy bites are ready to eat!
Storage Suggestions:
- Refrigerator: Store balls in an airtight container or a large zip lock bag in the refrigerator for up to 1 week.
- Freezer: Freeze balls in a freezer bag for up to 3 months. This is my preferred storage method, as the balls can be eaten frozen right out of the freezer.
Recipe Tip
Only a partial can of pureed pumpkin is needed for the recipe, so you can use the remaining can to make Pumpkin Scones or Double Chocolate Pumpkin Muffins.
The next time you’re craving a little snack to enjoy between or after meals, whip up these flavorful and healthy easy pumpkin protein balls!
While I do love them during the fall season when all-things pumpkin sounds so cozy, they can easily be made year round due to the convenience of the simple ingredients involved.
I meal prep them regularly to have a healthy snack on hand at all times. They help quench my sweet tooth without overdoing it!
If you enjoy making balls and energy bites, try out some of my other personal favorites.
More Energy Balls and Protein Bites:
- Fat Balls
- Chocolate Chip Peanut Butter Oatmeal Protein Balls
- Cranberry Orange Protein Balls
- Cherry Almond Protein Balls
- Lemon Poppy Seed Energy Balls
Pumpkin Spice Protein Balls Recipe
Equipment
Ingredients
- 1 ½ cups raw cashews , or almonds
- 1 cup raw pecans
- 1 cup raw pumpkin seeds
- 10 medjool dates, pitted
- ⅔ cup pumpkin puree
- ½ cup almond butter , or nut butter of choice
- ¼ cup protein powder of choice, *
- 1 Tbsp pumpkin pie spice
- ½ tsp sea salt
Instructions
- Add all of the ingredients for the pumpkin energy balls to a food processor. Secure the lid and process until the ingredients are well chopped and mixed and the nuts and seeds are chopped into smaller pieces.
- Use a small cookie scoop to form balls out of the dough and place them on a plate. If you don’t own a cookie scoop, simply use a spoon and your hands to roll bite-sized balls.
- Once you’re finished balling up all of the dough, refrigerate the balls for 1 hour, or until they are set up. Now, your pumpkin energy bites are ready to eat!
- Store balls in an airtight container or a ziplock bag in the refrigerator or freezer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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