Fall is here, and these pumpkin protein balls are the perfect healthy seasonal snack to keep you fueled and satisfied! Each bite-sized ball is packed with protein, fiber, and healthy fats, plus vitamins A, B, C, and E from the pumpkin purée. They’re no-bake, super easy to throw together, and endlessly customizable—so if you’re missing one or two ingredients, don’t worry! Almond butter, pecans, and a touch of maple syrup give these little treats a rich, nutty flavor while keeping them gluten-free, dairy-free, and clean-eating friendly.

Why Pumpkin Protein Balls Make the Perfect Fall Snack

These little bites aren’t just delicious—they’re a snack you can feel good about. And if you’re a lover of all things pumpkin, then you will 100% be obsessed with these cutie protein balls.

Combining pumpkin purée, almond butter, pecans, and a hint of warming fall spices like cinnamon, nutmeg, and ginger creates a naturally sweet, satisfying treat. Rolling them in shredded coconut adds a light crunch and makes each bite even more fun to enjoy.

Because they’re high in protein and fiber, these Healthy Pumpkin Protein Balls are perfect for a midday energy boost, an afternoon snack, or a quick grab-and-go treat before or after a workout. They’re basically giving cake ball vibes, but better-for-you, and that makes my registered dietitian heart so happy.

Why You’ll Love These Healthy Pumpkin Protein Balls

Like my PB Chocolate Chip Protein Balls, not only are these pumpkin protein balls a quick 20-minute recipe, but each high-protein snack provides lasting energy thanks to the combination of nuts and seeds.

Pumpkin adds natural sweetness while delivering antioxidants and immune-boosting vitamins, and almond butter contributes heart-healthy fats and protein, making these a true healthy fall treat.

Best of all, they’re versatile—switch up the nut or topping to fit your pantry and taste preferences. Make them and let me know what you think in the comment section below! And don’t forget to share with friends looking for an easy, no-bake pumpkin protein balls recipe they’ll love.

Ingredients You’ll Need:

• Pumpkin purée
• Almond butter
• Pecans
• Maple syrup
• Ground flax (I like Spectrum Essentials Organic Ground Flaxseed)
• Coconut flour
• Ground ginger
• Nutmeg
• Cinnamon (I like Simply Organic Ceylon Cinnamon)
• Shredded coconut

Toppings:

• Shredded coconut

How To Make Healthy Pumpkin Protein Balls

Into a food processor, add the pumpkin purée, almond butter, pecans, maple syrup, ground flax, coconut flour, ground ginger, nutmeg, cinnamon, and shredded coconut (minus the topping), and pulse until well-combined.

Roll mixture into bite-sized balls (about 12-14 total), place on a parchment paper-covered plate, then refrigerate for 15 minutes.

Add shredded coconut topping to a deep dish and roll each ball in the topping until fully coated.

To Store:

Store in an airtight container in the fridge for up to two weeks, and in the freezer for up to two months.

Recipe Substitutions & Questions

If you’re missing a few ingredients or want to tweak these pumpkin protein balls to your taste or dietary needs, here are some easy swaps:

• You can swap almond butter for cashew butter, peanut butter, or sunflower seed butter if you need a nut-free option.
• Replace pecans with walnuts, almonds, or cashews, or even pumpkin seeds for an extra crunch.
• If you don’t have maple syrup, honey, agave nectar, or brown rice syrup works well as a natural sweetener.
• Coconut flour can be substituted with oat flour, almond flour, or a finely ground nut flour, though you may need to adjust the amount slightly for consistency.
• For the topping, shredded coconut can be swapped for cacao nibs, finely chopped nuts, or even a dusting of cocoa powder.
• Want a different flavor? Add a pinch of pumpkin pie spice, cardamom, or a little vanilla extract to change things up.

These substitutions keep the recipe flexible, so you can make it work with whatever you have on hand while still enjoying the same delicious, high-protein pumpkin flavor.

For my kitchen, cooking, and baking essentials (& more!), shop my Amazon Storefront.

Are pumpkin protein balls healthy?

Yes! These pumpkin protein balls are packed with protein, fiber, healthy fats, and vitamins A, B, C, and E from the pumpkin purée. They’re also gluten-free, dairy-free, and made with natural sweeteners, making them a nutrient-rich, better-for-you snack for any time of day.

Are pumpkin protein balls a good post-workout snack?

Yes! These pumpkin protein balls combine protein, healthy fats, and complex carbs, making them a convenient and nourishing snack to refuel after exercise or to keep your energy steady throughout the day.

More Healthy Pumpkin Recipes You’ll Love:

• Pumpkin Pie Bars
• Pumpkin Twix Bars (Gluten-Free, Dairy-Dree, Refined Sugar-Free)
• Pumpkin Pie Smoothie
• Creamy Pumpkin Pie Chia Pudding
• High-Protein Pumpkin Overnight Oats      
• Pumpkin Muffins for Toddlers (No Added Sugar, Freezer-Friendly)

Healthy Pumpkin Protein Balls

5 from 3 votes

By Rachael DeVaux

Total: 20 minutes mins

Servings: 12 -14 protein balls

SaveSaved Pin Print

These Healthy Pumpkin Protein Balls are a quick, no-bake fall snack packed with protein, fiber, and healthy fats. Perfect for grab-and-go energy bites or a better-for-you treat!

Equipment

• food processor (or high-speed blender)

Ingredients 

1x2x3x

• ▢ 1/3 cup pumpkin purée
• ▢ ½ cup almond butter
• ▢ ½ cup pecans
• ▢ 3 tablespoons maple syrup
• ▢ 2 tablespoons ground flax, (I like Spectrum Essentials Organic Ground Flaxseed)
• ▢ ½ cup coconut flour
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon nutmeg
• ▢ 1 teaspoon cinnamon, (I like Simply Organic Ceylon Cinnamon)
• ▢ 2 tablespoons shredded coconut

Toppings:

• ▢ 2 tablespoons shredded coconut

Instructions 

• Into a food processor, add the pumpkin purée, almond butter, pecans, maple syrup, ground flax, coconut flour, ground ginger, nutmeg, cinnamon, and shredded coconut (minus the topping), and pulse until well-combined.
• Roll mixture into bite-sized balls (about 12-14 total), place on a parchment paper-covered plate, then refrigerate for 15 minutes.
• Add shredded coconut topping to a deep dish and roll each ball in the topping until fully coated.

To Store:

• Store in an airtight container in the fridge for up to two weeks, and in the freezer for up to two months.

Notes

Recipe Swaps & Substitutions:

• Almond butter → cashew butter, peanut butter, or sunflower seed butter (nut-free).
• Pecans → walnuts, almonds, cashews, or pumpkin seeds.
• Maple syrup → honey, agave, or brown rice syrup.
• Coconut flour → oat flour (½ cup), almond flour (½ cup), or finely ground nut flour (½ cup); may need slight adjustment to liquid for consistency.
• Coconut topping → cacao nibs, chopped nuts, or cocoa powder.
• Flavor variations → add pumpkin pie spice, cardamom, or vanilla extract.

Like this? Leave a comment below!