Pumpkin Protein Balls are the perfect on the go snack made with dates, white chocolate chips, peanut butter and rolled oats. Make these energy balls quick, no food processor required!

overhead photo of pumpkin protein balls

Pumpkin Protein Balls definitely don’t have to be a fall only recipe! These little bites are great any time of the year. Plus, they are slightly sweet and full of protein making them a great choice whenever you need a treat.

So simple to make, no baking required! You’ll love that these pumpkin protein balls are full of protein and good stuff, with a bit of sweetness from the white chocolate. My kids love them as an after school snack or have two for a quick breakfast.

If you love the combination of pumpkin and rolled oats, be sure to check out my Pumpkin Spice Cookies with Oatmeal. It’s also a great way to use up that leftover pumpkin puree! And, you definitely don’t want to miss pumpkin spice truffles – a perfect sized treat that tastes just like pumpkin pie!

This recipe is definitely not something you should only make in the fall. For another year-round baking recipe, be sure to try this Italian Apple Cake full of shredded and diced apples!


This recipe uses ingredients you probably already have on hand. To make pumpkin protein balls, you’ll need:

  • Rolled Oats (use gluten-free if necessary)
  • Peanut Butter
  • Honey
  • White Chocolate Chips (or milk chocolate)
  • Pumpkin Puree (not pumpkin pie filling)
  • Dates
  • Pumpkin Spice (or a combination of seasonings listed in the recipe)
  • Ground Flaxseed (optional)

How to Make Pumpkin Protein Balls

Pumpkin Spice Energy Balls are super simple to make. All you need is large mixing bowl and spatula.

Firstly, just add all ingredients in a bowl and mix with a spatula to combine. (Alternatively, if you are looking for a smoother energy ball, you can process all of the ingredient and then just fold in the white chocolate.)

Then, using a cookie scoop or spoon, measure out 24 balls and refrigerate for 20 minutes.

Pumpkin Protein Balls rolled into balls on a baking sheet lined with parchment.

If your hands get sticky when rolling, just run under cold water or spray with some cooking spray.

Recipe Tips

You can store energy balls in an airtight container in the refrigerator for up to a week. Also, if you’re taking them for lunch or snack, no need to worry about keeping them refrigerated.

You could freeze pumpkin protein balls in an airtight container in the freezer for up to two months. Then, just take them out when you’re ready to snack.

Love energy balls? Then be sure to check out these Carrot Coconut Energy Balls that taste just like carrot cake. And, of course you don’t want to miss out on the classic Chocolate Coconut Energy Bite Balls made with mini chocolate chips.

More Pumpkin Recipes

Pumpkin recipes don’t have to be made only in the fall. Be sure to check out these delicious recipes using pumpkin puree that are perfect year round!

Pumpkin Pie Bars with Pecan Crumble Topping

Pumpkin Streusel Coffee Cake

Pumpkin Mac and Cheese

Pumpkin Protein Balls with white chocolate in bowl.

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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pumpkin protein balls

Pumpkin Protein Balls

Delicious and easy Pumpkin Protein Balls are a great snack to have on hand anytime of the year. *If you have pumpkin spice seasoning on hand, you can use that instead instead of the spices listed below.
5 from 8 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutes
Resting Time: 20 minutes
Total Time: 30 minutes
Servings: 24 balls
Calories: 118kcal
Cost: 10


  • 2 ½ cups rolled oats
  • 1 tablespoon ground flaxseed (optional)
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ cup peanut butter
  • ½ cup dates, chopped
  • ½ cup pumpkin puree
  • ½ cup honey
  • ½ cup white chocolate chips


  • In a large bowl, combine oats, flaxseed, and spices. Fold in the remaining ingredients using a rubber spatula until well combined. 
  • Using a cookie scoop, roll out 24 balls. Refrigerate balls for at least 20 minutes before serving. Store in an airtight container in refrigerator for up to a week. 



Make ahead and refrigerate in an airtight container for up to a week. 
*You can substitute 3 teaspoons of pumpkin spice in place of the spices in this recipe. 


Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 111mg | Fiber: 2g | Sugar: 11g | Vitamin A: 801IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    These turned out perfectly and I LOVE that I didn’t have to bake them. My kids loved them and this will be great as a school snack!

  2. 5 stars
    Love the flaxseed and all the warm spices in this recipe! I’m not a fan of white chocolate chips, so I used dark chocolate mini ones and they came out perfectly. Thanks for the recipe!