These no-bake vegan pumpkin protein balls are quick, cozy, and full of fall flavor.
I’ve made these so many times—usually when I want a snack that tastes like dessert but fuels me like breakfast.
They’ve got that perfect soft, chewy texture with a little crunch from the chia seeds, and they come together in minutes.
No oven, no fancy tools. Just mix, roll, and snack.
What You’ll Need
- 1 cup rolled oats
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup plant-based vanilla protein powder
- 1 tbsp chia seeds
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- Pinch of sea salt
- 2 tbsp mini vegan chocolate chips
Ingredients + Tools
Why I Love This Recipe
I’ve been making some version of these protein balls for years, especially in the fall when I want everything to taste like pumpkin pie. I love them because:
- They come together in 10 minutes, no baking needed
- Perfect for grab-and-go snacks or dessert
- Packed with healthy fats, fiber, and protein
- Taste like fall in a bite — soft, spiced, slightly sweet
- You can mix everything in one bowl — less mess
Makes
12 balls
Ready in 10 minutes
No cooking time
Macros (Per Ball – Approximate)
- Calories: 110
- Protein: 4g
- Carbs: 11g
- Fat: 6g
- Fiber: 2g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Pumpkin purée adds moisture and natural sweetness. The oats and chia seeds provide texture and help bind everything together, while the almond butter gives richness and fat to hold it all in shape. The protein powder adds density and extra nutrition. When you chill the mix (even briefly), the chia seeds and oats absorb moisture and firm up the texture.
Common Mistakes
- Using too much pumpkin: Makes the mix too wet and hard to roll.
- Skipping the protein powder: You’ll miss the texture it adds — it helps firm things up.
- Using pumpkin pie filling: That has sugar and spices already added and changes the flavor.
- Not mixing well: You want even distribution of every ingredient, so every bite is balanced.
What to Serve With
- A cozy chai or spiced herbal tea
- A smoothie for breakfast
- Crumbled on top of vegan yogurt or oatmeal
- As a dessert with a drizzle of nut butter
FAQ
Can I freeze these?
Yes! Freeze them in a single layer, then move to a bag. Thaw in the fridge or eat cold.
Can I make this nut-free?
Use sunflower seed butter or tahini instead of almond butter.
How long do they last?
Store in the fridge up to 1 week in an airtight container.
Can I use steel-cut oats?
Nope — they won’t soften the same way. Rolled oats are best here.
Tools Needed
- Medium mixing bowl
- Silicone spatula
- Small cookie scoop or spoon
- Measuring cups and spoons
- Airtight storage container
Substitutions and Variations
- Swap almond butter with peanut butter, tahini, or sunflower seed butter
- Use agave instead of maple syrup
- Add crushed nuts, dried cranberries, or hemp seeds for variety
- Use chocolate protein powder for a deeper flavor
Make Ahead Tips
Make a double batch and freeze half. These are perfect to pull out anytime you need a quick bite. Let them sit at room temp for 10 minutes if frozen.
How to Make Vegan Pumpkin Protein Balls (No-Bake)
Step 1: Add the Wet Ingredients
In a medium bowl, add 1/2 cup canned pumpkin purée, 1/4 cup almond butter, and 1/4 cup maple syrup. Mix with a spatula until smooth and fully combined.
Step 2: Add the Dry Ingredients
To the wet mix, add 1 cup rolled oats, 1/4 cup vanilla protein powder, 1 tbsp chia seeds, 1/2 tsp pumpkin pie spice, 1/4 tsp cinnamon, and a pinch of sea salt. Mix until everything is evenly combined.
Step 3: Fold in Chocolate Chips
Add 2 tbsp mini vegan chocolate chips to the mixture. Use the spatula to gently fold them in so they’re evenly distributed.
Step 4: Scoop and Roll
Use a small cookie scoop or spoon to portion out the mixture, then roll between your hands into balls. You should get about 12.
Step 5: Serve or Chill
Serve right away or chill for 15–30 minutes if you want them firmer. Store extras in an airtight container in the fridge.
Leftovers & Storage
Store in an airtight container in the fridge for up to a week. You can also freeze them for up to 2 months. Let them thaw at room temp or in the fridge.
Wrap-Up
These vegan pumpkin protein balls are one of those recipes you’ll come back to again and again. They’re quick, cozy, and totally satisfying — whether it’s for breakfast, a midday snack, or something sweet after dinner. If you try them, drop a comment and let me know how they turned out or if you tweaked them!