Pumpkin season or not, it's the perfect time to whip up these delicious no-bake pumpkin protein balls. They have 6.5 grams of protein and only 69 calories per bite-sized ball, and the chocolate coating makes these a great complement to your favorite pumpkin spice latte!
Whether you need a post-workout snack or a quick pick-me-up during snack time, these high-protein pumpkin balls are perfect no-bake treats. Our strawberry protein balls are similar with a chocolate coating, as are our coconut caramel protein balls and strawberry cheesecake protein balls.
You might also enjoy these pumpkin chocolate chip cookies from our collection of pumpkin protein recipes.
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Ingredients
For the filling:
Vanilla Whey Protein: Whey protein powder provides the protein punch in this easy pumpkin ball recipe.
Coconut Flour: Low in carbs and high in fiber, coconut flour lends a delicate, nutty taste while helping bind the ingredients together.
Pumpkin Pie Spice: This blend of warm spices includes cinnamon, nutmeg, allspice, ginger, and cloves, and it imparts that quintessential pumpkin pie flavor!
Pumpkin Puree (Canned Pumpkin): Provides the rich taste of pumpkin and the soft texture of the filling in these pumpkin spice protein balls. Opt for real pumpkin puree rather than pumpkin pie mix to skip the extra sugar in these little bites.
For the coating:
Coconut Oil: This provides a smooth chocolate coating for the pumpkin protein bites that will harden when cooled. Use refined coconut oil for less of a coconut flavor.
Cocoa Powder: Cocoa powder gives the chocolate coating its rich, chocolatey flavor without added sugar.
Stevia: A natural sweetener, stevia powder adds a touch of calorie-free sweetness without adding bulk or texture to the chocolate coating.
Equipment Needed
No food processor needed here for these easy-to-mix, simple ingredients!
- Kitchen scale (optional, but highly recommended for best results)
- Mixing bowls (small and medium sized)
- Parchment paper for easy cleanup
- Large plate or baking sheet
- Fork for dipping the protein balls in chocolate
- Airtight container for storage
Instructions
- Mix the filling: In a medium sized mixing bowl, combine the vanilla whey protein powder, coconut flour, pumpkin pie spice, and pumpkin puree. Mix until ingredients are well combined.
- Form the protein balls: Form the batter into 6 pieces, roll into balls, and set on a parchment-lined plate. If the batter is sticky and the balls are not smooth, set them in the freezer for 5-10 minutes and then roll each one again to smooth the surface.
- Make the chocolate coating: In a (separate) small bowl, mix the warmed coconut oil, cocoa powder, and stevia. Stir until you have a smooth, liquid chocolate mixture.
- Dip the protein balls: Using a fork, carefully dip each pumpkin ball into the chocolate mixture, ensuring an even coating. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment paper.
- Set the coating: Once all balls are coated, place the plate in the freezer for a few minutes. This helps the chocolate coating set.
- Optional second coating of chocolate: If you have leftover chocolate, give each ball a second dip and freeze to set again.
- Final Touches: Once the chocolate coating is fully set, transfer your Pumpkin Protein Balls to an airtight container for storage.
Ingredient Substitutions
Vanilla Protein Powder: I don't recommend plant-based protein powder in this recipe, but a whey/casein blend or collagen peptides should be fine (unflavored, vanilla, cinnamon, or snickerdoodle flavored).
Coconut flour: I don't recommend other flours in this recipe. Coconut flour is unique in how it reacts to other ingredients, and other flours would not perform as well.
For the coating: Feel free to use sugar-free chocolate chips, melted, as the coating. In this case you might still want to add a touch of warm coconut oil to help thin put the chocolate to use as a coating.
Stevia: Powdered monk fruit would be a good option (but not a monk fruit erythritol blend, as this will be grainy in the coating).
Recipe Variations
Nutty Crunch: Add a tablespoon of chia seeds, ground flaxseeds, hemp seeds, or chopped pecans to the chocolate coating for extra texture and healthy fats.
Chocolate Chip Delight: Fold a tablespoon of mini chocolate chips into the filling for a delightful surprise with each bite.
White Chocolate Twist: For a sweeter option, use melted sugar-free white chocolate chips as a the coating.
Storage Info
Store these Pumpkin Protein Balls in an airtight container in the refrigerator for up to a week. Freeze for longer storage.
FAQ
I don't recommend plant-based protein powder in this recipe, but a whey/casein blend or collagen peptides should be fine.
I don't recommend other flours in this recipe. Coconut flour is unique in how it reacts to other ingredients, and other flours would not perform as well.
I don't recommend plant-based protein powder in this recipe, so I would skip the protein powder to make this recipe vegan-friendly.
Powdered monk fruit would be a good option (but not a monk fruit erythritol blend, as this will be grainy in the coating).
Sure, but keep in mind that pumpkin pie mix has aded sugar and spices. In this case, skip the pumpkin pie spice blend called for in the recipe.
They're a great option for a pre- or post-workout snack, or as a quick sweet treat any time of day.
Because the filling is quite soft, I suggest some kind of coating for these pumpkin balls.
Yes, these balls can be made ahead of time and stored in the refrigerator in an airtight container for a convenient protein snack option.
Recipe
Pumpkin Protein Balls (Easy No-Bake Recipe, Gluten-Free)
Equipment
- kitchen scale (optional, but highly recommended for best results)
- mixing bowls (small and medium sized)
- parchment paper for easy cleanup
- Large plate or baking sheet
- Fork for dipping the protein balls in chocolate
- Airtight container for storage
Ingredients
Filling:
- ½ cup natural vanilla whey protein 45g
- 2 tablespoons coconut flour 14g
- ½ teaspoon pumpkin pie spice 2.5ml
- ¼ cup pumpkin puree 62g
Chocolate coating:
- 1 tablespoon coconut oil 14g, warmed to liquid
- 1 tablespoon cocoa powder 6g
- 1 packet stevia 1g
Instructions
- Mix the filling: In a medium sized mixing bowl, combine the vanilla whey protein powder, coconut flour, pumpkin pie spice, and pumpkin puree. Mix until ingredients are well combined.
- Form the protein balls: Form the batter into 6 pieces, roll into balls, and set on a parchment-lined plate. If the batter is sticky and the balls are not smooth, set them in the freezer for 5-10 minutes and then roll each one again to smooth the surface.
- Make the chocolate coating: In a (separate) small bowl, mix the warmed coconut oil, cocoa powder, and stevia. Stir until you have a smooth, liquid chocolate mixture.
- Dip the protein balls: Using a fork, carefully dip each pumpkin ball into the chocolate mixture, ensuring an even coating. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment paper.
- Set the coating: Once all balls are coated, place the plate in the freezer for a few minutes. This helps the chocolate coating set.
- Optional second coating of chocolate: If you have leftover chocolate, give each ball a second dip and freeze to set again.
- Final Touches: Once the chocolate coating is fully set, transfer your Pumpkin Protein Balls to an airtight container for storage.
Andréa says
:)
JHC says
Oh my gosh...... I am so excited to make these.....