These Pumpkin Cheesecake Protein Balls are the perfect little bites of fall! Packed with pumpkin flavor, cream cheese, and a hint of spice, they are both tasty and filling.
Making these is super fun, and you can enjoy them any time! I love grabbing one as a snack after my workout. Plus, they’re great to share with friends, who’ll never guess they’re healthy!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! Canned pumpkin gives a rich, creamy texture. If you’re feeling adventurous, you can use fresh pumpkin puree, but make sure it’s well-cooked and smooth.
Cream Cheese: I love using regular cream cheese for that classic cheesecake flavor. To lighten it up, you could try reduced-fat cream cheese or even Greek yogurt for a tangy twist.
Protein Powder: While I prefer vanilla protein powder for its sweetness, plain works just fine too. If you’re vegan, opt for a plant-based protein powder that you enjoy.
Pumpkin Pie Spice: This spice mix adds that warm fall flavor. If you don’t have it, a combination of cinnamon, nutmeg, and ginger can be a great substitute!
Almond Flour: Almond flour gives a nice texture, but you can swap it with oat flour or any kind of flour you have on hand. Just note that it may slightly change the flavor.
How Do I Make the Perfect Dough Consistency?
Getting the right consistency for these protein balls is key! If the mixture is too sticky, it won’t hold its shape well. Here’s how to nail it:
- Start with cream cheese and pumpkin puree, mixing until smooth.
- Slowly add in the protein powder and almond flour. Stir until you see a dough forming.
- If it’s too soft, add a tablespoon more of protein powder or flour. Keep mixing until it holds together without being overly wet.
- If it’s too dry, you can add a touch more pumpkin puree, but do it slowly, so you don’t make it sticky.
After you roll them into balls, chilling them helps firm everything up and makes them easier to handle!
How to Make Pumpkin Cheesecake Protein Balls
Ingredients You’ll Need:
For The Protein Balls:
- 1/2 cup canned pumpkin puree
- 4 oz cream cheese, softened
- 1 cup vanilla or plain protein powder
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 cup almond flour (or oat flour)
- 2 tablespoons maple syrup or honey (optional for sweetness)
For Rolling:
- Crushed graham crackers
- Finely chopped nuts
How Much Time Will You Need?
This recipe will take you about 15-20 minutes to prepare, plus an additional 30 minutes to chill in the fridge. In total, you’re looking at around 45-50 minutes before you can enjoy these tasty bites!
Step-by-Step Instructions:
1. Mix The Base:
In a medium mixing bowl, combine the softened cream cheese and pumpkin puree. Use a fork or a hand mixer to blend them well until the mixture is smooth and creamy. This is where the pumpkin flavor starts to come alive!
2. Add Flavor:
Next, add the vanilla extract, pumpkin pie spice, and maple syrup (if you want it a bit sweeter). Mix everything together until nicely combined—this will ensure all those delicious flavors are evenly distributed.
3. Incorporate Dry Ingredients:
Now, it’s time to add the protein powder and almond (or oat) flour. Gradually stir these into your wet mixture. Keep mixing until it turns into a dough-like consistency that holds together well. If it feels too sticky, don’t hesitate to add a little more protein powder or flour until it’s just right.
4. Roll Into Balls:
Take small portions of the mixture—about 1 to 1.5 tablespoons each—and roll them into balls using your hands. It’s a fun process, and you can enjoy the mess!
5. Coat Your Balls:
Once your balls are rolled, take them and roll each one in crushed graham crackers or finely chopped nuts to coat them evenly. This adds a nice crunch and flavor!
6. Chill & Enjoy:
Place the coated balls on a plate or a baking sheet and pop them into the refrigerator for at least 30 minutes. This will help them firm up and makes them easier to eat.
7. Snack Time!
Once they’re chilled, they’re ready to enjoy! These protein balls are perfect for snacking on the go or after a workout. Keep any leftovers in an airtight container in the fridge for up to 5 days. Trust me, they won’t last long!
These protein balls taste like little bites of pumpkin cheesecake and are perfect for on-the-go snacking or post-workout energy!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin puree! Just make sure to cook and blend it until smooth. Canned pumpkin is often more convenient and has a consistent texture, but fresh can work beautifully too!
How Long Can I Store These Protein Balls?
You can store the pumpkin cheesecake protein balls in an airtight container in the refrigerator for up to 5 days. They also freeze well if you want to keep them longer—just make sure to separate them with parchment paper to prevent sticking!
What Can I Use Instead of Cream Cheese?
If you’re looking for a lighter option, you can substitute cream cheese with Greek yogurt. This will give a different flavor but still provide that creamy texture. Dairy-free options like coconut cream can also work!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in some chocolate chips, nuts, or dried fruit for added texture and flavor. Just be mindful that additional ingredients might slightly change the overall consistency, so adjust the dry ingredients if needed.