Pumpkin protein energy balls

Prep Time 5 minutes Total Time 5 minutes
Yields 12 energy balls     adjust servings

Pumpkin protein energy balls are a quick and easy fall treat with just 6 wholesome ingredients!


  • 1/3 cup canned pumpkin puree
  • 1/3 cup maple syrup
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 1/4 cups quick cook oats


Add all ingredients to a medium bowl and mix until well combined. It’s a bit of a wet batter but the mixture will roll into balls.

Wet your hands with a little water (to keep the pumpkin balls from sticking to you) and roll into 12 equal balls, each about the size of a golf ball.

Place the energy balls on a wax paper-lined plate and place in the freezer for 15-20 minutes to help them set up.


Recipe Notes

I use creamy peanut butter but you can substitute almond or cashew butter, or sunflower seed butter, if you need a non-peanut option.

I use quick oats here but if you only have old fashioned on hand, that’s fine. I recommend pulsing them a few times in a food processor to break them down a little so they incorporate into a more smooth energy ball.

I love the warmth and flavor of the maple syrup here but you could substitute honey if that’s what you have (though they’ll no longer be vegan).

I stick these in the freezer after I roll them to help them set up a bit. I’ve tried them in the fridge, but they stayed pretty soft. After the initial freezer session, store them in a covered container in the fridge for up to a week.

And if you forget and leave them in the freezer for too long (not that it’s ever happened to me, ahem), don’t worry. Just stick the pumpkin balls in the fridge for 20-30 minutes or let them sit at room temperature for a few minutes before serving.

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