Pumpkin Pie Protein Balls

These no-bake Pumpkin Pie Protein Balls are everything I want in a fall snack — cozy pumpkin pie flavor, solid protein, and a good dose of fiber from the flax, all in a grab-and-go bite. They’re soft, lightly sweet, and come together in about 10 minutes with ingredients I already keep on hand.

Perfect for busy mornings, after-school fuel, or that 3 p.m. craving when you want something that actually supports your energy instead of spiking and crashing it.

Ingredients

(makes 12–14 balls)

1 cup nut butter – I use cashew or almond

½ cup pure pumpkin puree (not pie filling)

⅓ cup vanilla bone broth protein powder

3 tablespoons ground flaxseed

1 cup gluten-free rolled oats

3 tablespoons pure maple syrup

2 teaspoons pumpkin pie spice

Pinch of sea salt

1/4 cup dark chocolate chips (optional)

Instructions

1. In a medium bowl, stir together the pumpkin puree, almond butter, maple syrup, collagen/protein powder, ground flax, pumpkin pie spice, and salt until smooth and well combined.

2. Add the oats and mix until a thick, sticky dough forms. If it feels too wet, add a spoonful more oats. If it’s too dry, add a bit more pumpkin.

3. Fold in any optional chocolate chips

4. Scoop and roll into 1–1½ inch balls. A small cookie scoop makes this super easy and keeps them even.

5. Place on a parchment-lined plate and refrigerate for 15–20 minutes to firm up.

Storage

Keep them in an airtight container in the fridge for up to 5–6 days, or freeze for up to 2 months. They’re great straight from the freezer if you like a firmer bite.

These have been on heavy rotation around here lately. Soft, spiced, satisfying, and so easy to batch on a Sunday so they’re ready all week. The boys love when I put one in their lunches!

Let me know if you try them — I’d love to hear how they turn out! Tag me @sbkliving