If you’re looking for a fun fall time snack that will keep you firing on all cylinders, these Pumpkin Spice Protein balls are for you!

Packed with protein, warm autumn species and enough chocolate to make it cravable. The perfect early morning pick me up on your way out the door!

Protein balls

Why I love Pumpkin Spice. 

There’s just something about the “pumpkin spices” that I love so much. If I could eat them all year round, I would! I always describe pumpkin spice as warm and round. Like a warm hug on a cold day, it just fits the season so well.

Let’s break down what spices are used in this super popular blend.

Protein balls

The spice breakdown.

Cinnamon: So important to the recipe; it gives the flavours that backbone and warmth it needs. 

Ginger: Always welcome in my baked goods. It adds a spiciness that always stands out. 

Nutmeg: A really rich and nutty spice that comes in two different forms. I use ground nutmeg, but it does come in a whole form that is just as flavourful. 

Protein balls

Tip on nailing these.

These are simple and easy to make, but there are a few steps that will make sure they’re perfect every time!

1) Mix well. We want to ensure all the protein powder and spices are thoroughly mixed into the dough.

2) Portion is everything. To get the most out of each ball, ensure each is the same size as the last. Using a kitchen scale or an ice scoop is a great way to keep them consistent.

3) Patience is also everything. When you are ready to let them cook in the fridge, take an extra few minutes to make sure they’re fully set.

A proper sheet pan also helps, here’s a great option if you’re in the market for one!

Other recipes I think you should check out!

Chocolate Chip Cookie Protein Balls

Protein Rice Crispy Bars

High Protein Energy Bites

Pumpkin Spice Protein balls

Print Recipe
Pumpkin Spice Protein balls


  • 1 cup Oats
  • 1 cup Chocolate protein powder
  • 1 tsp Cinnamon
  • 1/4 tsp Ginger powder
  • 1/4 tsp Ground nutmeg
  • 1 pinch Salt
  • 1/3 cup Pumpkin Puree
  • 1/2 cup Nut butter
  • 1/4 cup Maple syrup
  • 2 tbs Chia seeds


  • Combine all dry ingredients in a large mixing bowl and combine.
  • Add in pumpkin puree, nut butter and maple syrup. Combine.
  • Portion into 18-20 golf ball sized portions. Set in the freezer for 10min or until they've firmed up.
Print Recipe
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