These Pumpkin Cheesecake Protein Balls are packed with flavor and nutrition! They bring together pumpkin puree, cream cheese, and oats for a tasty treat that’s easy to make.
Rolling them into tiny bites is so much fun! I love to keep a batch in the fridge for a quick snack that feels like dessert. Seriously, who wouldn’t want a sweet hug in a little ball? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a convenient choice. If you have fresh pumpkin, you can roast and puree it instead. Remember, it should be smooth and not chunky for the best texture.
Cream Cheese: I love using full-fat cream cheese for creaminess but you can opt for reduced-fat or a dairy-free alternative like cashew cream if you’re looking for healthier options.
Oats: Old-fashioned oats give a great texture, but quick oats work too. If you need a gluten-free option, just ensure you use certified gluten-free oats.
Protein Powder: Vanilla protein powder adds flavor, but if it’s unavailable, you can use unflavored protein powder or even skip it altogether for a lighter snack.
Maple Syrup or Honey: Both sweeteners are excellent! If you’re looking for a lower-calorie option, try using stevia or a sugar substitute, adjusting per sweetness level.
What’s the Best Way to Combine Ingredients Without the Mess?
Mixing everything together can get messy, especially when combining cream cheese and pumpkin. To keep things tidy, follow these tips:
- Soften the cream cheese enough to blend smoothly. Microwaving for 10-15 seconds can help.
- Use a large mixing bowl to prevent spills. A spatula or wooden spoon is perfect for folding dry ingredients into wet ingredients.
- When adding oats, do so gradually to check the consistency without overdoing it.
- Chill the mixture for easier rolling; a firm texture makes forming balls a breeze!
How to Make Pumpkin Cheesecake Protein Balls
Ingredients You’ll Need:
- 1/2 cup canned pumpkin puree
- 4 oz cream cheese, softened
- 1 cup oats (old-fashioned or quick oats)
- 1/2 cup vanilla or unflavored protein powder
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Pinch of salt
- 1/2 cup crushed graham crackers or crushed nuts (for coating)
- Optional: 2 tbsp chia seeds or flaxseeds for extra nutrition
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus an additional 30-40 minutes of chilling time to allow the protein balls to firm up. Altogether, you’re looking at approximately 1 hour to whip up these tasty treats!
Step-by-Step Instructions:
1. Mixing the Creamy Base:
Start by grabbing a medium mixing bowl. Combine the softened cream cheese and canned pumpkin puree using a whisk or spatula until it’s smooth and creamy. This is where the magic begins, blending those rich flavors together!
2. Adding Sweetness and Flavor:
Next, add in the maple syrup (or honey) and vanilla extract. Stir everything together until it’s well mixed. The sweet and creamy mixture will smell heavenly!
3. Preparing the Dry Ingredients:
In another bowl, mix the oats, protein powder, pumpkin pie spice, and a pinch of salt. This is the dry mixture that will add texture and nutrition to your protein balls. Make sure it’s all combined nicely.
4. Combining Wet and Dry Ingredients:
Now, gradually fold the dry mixture into the wet pumpkin mixture. Stir gently until everything is fully incorporated. If your mixture is too wet or sticky to handle, add more oats—just a tablespoon at a time—until it reaches a moldable consistency.
5. Chilling the Mixture:
Cover the bowl with plastic wrap or a lid and pop it into the refrigerator for about 15-20 minutes. This helps the mixture firm up, making it easier for you to roll into perfect balls.
6. Rolling the Protein Balls:
After chilling, it’s time to roll! Scoop out tablespoon-sized portions of the mixture and shape them into balls using your hands. This part is really fun—get your hands a little messy!
7. Coating the Balls:
Take each ball and roll it in the crushed graham crackers or nuts. This gives them a delightful crunch and a nice finish. Plus, it looks great!
8. Second Chill:
Place the coated protein balls on a plate or tray and refrigerate them again for about 30 minutes to help them set. This ensures they hold their shape and taste even better!
9. Enjoy and Store:
Serve these delicious protein balls chilled. They make a great snack that you can enjoy anytime! If you have leftovers, store them in an airtight container in the refrigerator for up to one week. Trust me, they won’t last long!
Enjoy your Pumpkin Cheesecake Protein Balls as a nutritious and delicious snack that tastes like fall in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast the pumpkin until tender, then puree it until smooth. Make sure to drain any excess moisture for the best texture in your protein balls.
How Long Will These Last in the Fridge?
These protein balls can be stored in an airtight container in the refrigerator for up to one week. They make for a convenient snack throughout the week!
Can I Make Them Vegan?
Absolutely! Substitute the cream cheese with a dairy-free cream cheese alternative and use maple syrup instead of honey. This way, you’ll have delicious vegan Pumpkin Cheesecake Protein Balls!
Can I Freeze These Protein Balls?
Yes, you can freeze them! Just place the protein balls in a single layer on a baking sheet to freeze for a couple of hours. Once frozen, transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. Just thaw them in the fridge before enjoying!