These pumpkin protein balls are a quick no-bake snack made with oats, pumpkin puree, nut butter, and warm spices. They are gluten-free, vegan, and perfect for meal prep or a grab-and-go energy boost.
Add the oats to a food processor and pulse a few times until they break down slightly, but do not turn into flour.
Add the pumpkin puree, nut butter, protein powder, chia seeds, maple syrup, pumpkin pie spice, cinnamon, and salt.
Pulse until the mixture starts to come together. If using, add the dairy-free chocolate chips and pulse briefly to combine.
If the mixture feels too wet, mix in shredded coconut or extra oats 1 tablespoon at a time until it is easy to roll. If it feels too dry, add 1 to 2 teaspoons of pumpkin puree or maple syrup.
Cover the bowl and chill the mixture for 10 to 15 minutes to help it firm up.
Scoop out portions about 1 tablespoon each and roll into balls with your hands.
Place the balls on a parchment-lined plate or tray and refrigerate for at least 20 minutes before serving.
Notes
For best texture, chill the mixture before rolling and adjust with shredded coconut or extra oats as needed. Store the protein balls in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.