Pumpkin Protein Balls with Chocolate Chips
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Pumpkin Protein Balls are an easy no-bake fall snack made with oats, pumpkin puree, peanut butter, vanilla protein powder, and mini chocolate chips. They’ve got plenty of pumpkin spice flavor, but you don’t have to turn on the oven.
Pumpkin season has a funny way of turning everything into muffins, cookies, and cake. I’m not complaining, but sometimes I want the pumpkin flavor without baking another thing.
These pumpkin protein balls are about as easy as it gets. Stir everything together in one bowl, scoop and roll the mixture into balls, then let them chill in the fridge. The peanut butter helps hold everything together, the pumpkin keeps the mixture soft, and the mini chocolate chips give you a little chocolate in every bite. They’re handy to keep in the fridge when you want an easy snack that’s already made.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
These pumpkin protein balls are simple to make, easy to keep in the fridge, and full of the pumpkin spice flavor that works so well with chocolate. There’s no baking, no mixer, and no fussy shaping beyond a quick scoop and roll.
- No-bake. Everything gets mixed in one bowl, rolled, and chilled.
- Quick prep. You only need about 10 minutes of hands-on time.
- Easy to make ahead. Keep a batch in the fridge for the week.
- Pumpkin and chocolate. Pumpkin pie spice and mini chocolate chips make a really good fall combination.
- Simple ingredients. Quick cooking oats, pumpkin puree, peanut butter, protein powder, maple syrup, and chocolate chips do all the work.
- Easy to adjust. If the mixture is a little dry or sticky, it’s easy to fix before rolling.
Can you make pumpkin protein balls without protein powder?
You can, but you’ll need to adjust the mixture since the protein powder absorbs some of the moisture. Add a little extra oats as needed until the mixture is firm enough to roll.
Quick-cooking oats vs old-fashioned oats
Quick-cooking oats are the better fit for these pumpkin protein balls because the flakes are smaller and more broken down. They mix into the pumpkin and peanut butter more evenly and give the finished balls a softer, more uniform texture.
Old-fashioned oats have larger, flatter flakes, so they would make the protein balls noticeably chewier and a little more textured. I haven’t tested this recipe with old-fashioned oats, so I wouldn’t recommend swapping them 1:1 without expecting a different result. If old-fashioned oats are all you have, pulse them a few times in a food processor to break them down before using.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Quick-cooking oats. Use them dry, straight from the container. Their smaller flakes mix evenly into the pumpkin mixture and give the protein balls a softer, more uniform texture.
- Peanut butter. Natural creamy peanut butter works well here. Stir it really well before measuring if the oil has separated. You can try another nut butter or sunflower seed butter, but the flavor and consistency may change.
- Pumpkin puree. Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has added sugar and spices.
- Maple syrup. Adds sweetness and helps bring the mixture together.
- Vanilla protein powder. Orgain Organic Vanilla Protein Powder was used for this recipe, but you can use your favorite brand. Different protein powders can absorb moisture differently, so the texture may need a small adjustment.
- Pumpkin pie spice. Gives the protein balls their pumpkin spice flavor without measuring several individual spices.
- Mini semi-sweet chocolate chips. Mini chips work especially well because they mix evenly through the protein balls. If you only have regular chocolate chips, chop them a little smaller first. You can also leave them out if you prefer.
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How to Make Pumpkin Protein Balls
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Mix the base. Add the quick-cooking oats, peanut butter, pumpkin puree, maple syrup, vanilla protein powder, and pumpkin pie spice to a large mixing bowl. Stir until well combined.
Add the chocolate chips. Fold in the mini semi-sweet chocolate chips until they’re evenly distributed throughout the mixture.
Shape the protein balls. Use a small cookie scoop to portion the mixture, then roll each portion between your hands into a 1-inch ball.
Chill. Place the protein balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes, or until firm.
Kylee’s Notes
- The texture of the mixture can vary a little depending on the peanut butter and protein powder you use. Natural peanut butter can be quite runny or fairly thick, and different protein powders absorb moisture differently.
- Use a small cookie scoop so the protein balls are evenly sized. Give each scoop a gentle squeeze before rolling it between your hands. That helps compact the mixture and makes the balls easier to shape.
- Don’t skip the chill time. The protein balls will be softer right after rolling, but 30 minutes in the fridge helps them firm up.
- If you’re using old-fashioned oats instead of quick-cooking oats, pulse them a few times in a food processor first so the texture is closer to what this recipe is designed for.
How to Store and Freeze Pumpkin Protein Balls
Refrigerator. Store the pumpkin protein balls in an airtight container in the refrigerator for up to 1 week. They can be eaten straight from the fridge or left at room temperature for a few minutes before serving.
Freezer. Store them in a freezer-safe airtight container or freezer bag for up to 1 month. If you’re stacking them, place parchment paper between the layers so they don’t stick together.
To serve from frozen. Let the protein balls sit at room temperature for about 5-10 minutes to soften before eating.
Recipe Tips & Troubleshooting
- The mixture is too dry or crumbly. Add a little more pumpkin puree, 1 tablespoon at a time, until the mixture holds together when squeezed.
- The mixture is too sticky. Add a small amount of quick-cooking oats or protein powder. Let the mixture sit for a minute before adding more so the oats have time to absorb some of the moisture.
- The protein balls won’t hold their shape. Squeeze each portion together slightly before rolling, then chill the finished balls for at least 30 minutes.
- The protein balls are still too soft after chilling. The peanut butter or pumpkin puree may have added more moisture than expected. Mix in a little more quick-cooking oats, reshape, and chill again.
- The chocolate chips keep falling out. Make sure they’re mixed through evenly and squeeze each scoop together before rolling. Mini chocolate chips work best because they’re easier to distribute through the mixture.
- The protein powder flavor is too strong. Protein powders vary quite a bit by brand. A milder vanilla protein powder may work better next time.
FAQs
Yes. Chopped pecans, walnuts, chia seeds, or ground flaxseed can be added. If the mixture gets too dry after adding them, you may need a little more pumpkin puree.
No. Add the quick-cooking oats straight from the container. There’s no need to cook them before mixing the protein balls.
More recipes to love
If you like these pumpkin protein balls, try a few more easy snack recipes:
- Peanut Butter Protein Balls. Easy no-bake protein balls made with peanut butter and oats.
- Banana Oatmeal Energy Bites. Soft oatmeal bites made with banana and simple pantry ingredients.
- Aussie Bites. Small oat-based bites with nuts, seeds, and dried fruit.
- Pumpkin Baked Oatmeal. A cozy baked oatmeal made with pumpkin and warm fall spices.
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Pumpkin Chocolate Chip Protein Balls
Ingredients
- 2 cups rolled oats
- ½ cup natural creamy peanut butter
- ½ cup pumpkin puree
- 3 tablespoons maple syrup
- ¼ cup vanilla protein powder
- 1 teaspoon pumpkin pie spice
- ⅓ cup mini semi-sweet chocolate chips
Instructions
- Get prepped. Line a baking sheet or large plate with parchment paper. Measure the ingredients.
- Mix the dough. Add the rolled oats, peanut butter, pumpkin puree, maple syrup, protein powder, and pumpkin pie spice to a large mixing bowl. Stir with a rubber spatula or wooden spoon until well combined. Fold in the mini chocolate chips.
- Shape the protein balls. Scoop the mixture using a 1-inch cookie scoop. Squeeze the mixture together slightly, then roll it between your hands to form a ball. Place on the prepared baking sheet. Repeat with the remaining mixture.
- Chill. Refrigerate for at least 30 minutes, or until the protein balls are firm.
- Serve. Enjoy chilled or let them sit at room temperature for a few minutes before serving. Keep refrigerated until ready to eat.
Notes
- Stir natural peanut butter well before measuring it.
- Use pumpkin puree, not pumpkin pie filling.
- Mix the dough thoroughly so there aren’t any pockets of protein powder.
- If the mixture is crumbly, add pumpkin puree 1 tablespoon at a time.
- If the mixture is too sticky to roll, add a little more rolled oats or protein powder.
- Squeeze each scoop together before rolling it to help the ball hold its shape.
- Use a small cookie scoop so the protein balls are evenly sized.
- Chill for at least 30 minutes before serving for the best texture.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
