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Home » Recipes » Snacks

By Kaleigh McMordie - November 21, 2018, Updated February 11, 2024

Healthy Pumpkin Balls with Pecans and Cranberries

Jump to Recipe·Print Recipe
overhead view of pumpkin protein balls on a piece of parchment with text overlay.

These healthy pumpkin balls with pecans and cranberries are the ultimate easy and healthy snack for fall that's great for meal prep and busy moms! (gluten-free, vegan)

healthy pumpkin protein balls with pecans and cranberries stacked in a white and gold mug.

It's that time of year - time for everything pumpkin! When you want to eat all the festive pumpkin foods but still need to nourish yourself with foods that will power you through busy days, pumpkin snack balls are a great solution. These healthy pumpkin protein balls with pecans and cranberries are such a delicious and easy seasonal snack.

Why You'll Love These Protein Balls

These protein balls are:

  • Easy to make ahead with just 6 ingredients and a food processor.
  • Freezer friendly
  • Great for using a small bit of pumpkin
  • Healthy. Lots of fiber, natural plant protein, a good bit of healthy fat, and no added sugar, these snack balls will keep you full and focused.
  • Perfect for new mamas! With ingredients that are great for lactation and instant energy you can eat with one hand, they'll help you power through those 3 AM nursing sessions.

The Ingredients

overhead view of ingredients needed for pumpkin protein balls.
  • Oats - Use rolled (or old fashioned) oats for the best results.
  • Dates - Pitted medjool dates add natural sweetness and fiber. If you're using smaller dates, use about ¼ cup.
  • Pumpkin - Use canned 100% pumpkin, not pumpkin pie filling. Or make your own!
  • Pecans
  • Dried Cranberries - I use cranberries with no added sugar if I can find them.
  • Pumpkin Pie Spice - If you don't have pumpkin pie spice, it's easy to make!
  • Optional: Protein Powder - If you want a bigger protein boost, add a scoop of your favorite unflavored protein (like plain collagen) or vanilla protein powder. If you use protein, you may have to add about a tablespoon of water or another little spoonful of pumpkin to add more moisture.

How To Make Them

six image collage showing steps for making healthy pumpkin protein balls.
  1. Blend the oats, dates and pecans in a food processor (I love this mini one!) until they are finely chopped.
  2. Add the remaining ingredients (including protein if you're using it) and blend until it forms an evenly mixed dough.
  3. Use a small cookie scoop or tablespoon to scoop the dough into balls. Then use your hands to roll them to round out the edges. You can place them on parchment or directly into the container you'll store them in.
  4. Let the balls set in the refrigerator for at least 1 hour before eating.

Tips & Recipe Variations

  • If your dates are very dry, you may need to soak them in hot water before using them. Make sure they're completely covered in hot water, then let them sit for 10-15 minutes. Drain the water before using the dates.
  • Use wet or oiled hands when rolling the balls to prevent them from sticking to you.
  • The taste gets better as the flavors meld in the fridge. That's why I suggest letting them rest for at least an hour before eating.
  • As mentioned, you can add protein powder for a little extra protein. I use collagen peptides if anything, but other plain or vanilla powders work, too.
  • Feel fry to try other nuts, such as walnuts, or swap the cranberries for raisins.
overhead view of a bowl of healthy pumpkin protein balls with pecans and cranberries.

Storage

Pumpkin balls store well in the fridge in an airtight container for up to 1 week. They can also be frozen. Thaw them in the refrigerator overnight before enjoying.

If you love pumpkin, try these other Healthy Pumpkin Recipes!

Did you make this recipe? Please leave a star rating in the comments!

Print

Healthy Pumpkin Balls with Pecans and Cranberries

healthy pumpkin protein balls with pecans and cranberries stacked in a white and gold mug.
Print Recipe

These healthy pumpkin balls with pecans and cranberries are the ultimate easy and healthy snack for fall that's great for meal prep and busy moms! (gluten-free, vegan)

  • Author: Kaleigh
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 15 balls 1x
  • Category: snack
  • Method: food processor
  • Cuisine: American

Ingredients

Scale
  • 1 ¼ cups old fashioned rolled oats
  • 3 pitted medjool dates
  • ½ cup pecans
  • ½ cup pumpkin puree
  • 1 ½ tsp pumpkin pie spice
  • Pinch salt
  • ¼ cup unsweetened dried cranberries

Instructions

  1. In a food processor, pulse oats and pecans until they form small crumbs.
  2. Add remaining ingredients and pulse until combined into a dough.
  3. Use a small cookie scoop or tablespoon to scoop the dough into balls. Then use your hands to roll them to round out the edges. You can place them on parchment or directly into the container you'll store them in.
  4. Let the balls set in the refrigerator for at least 1 hour before eating.

Notes

  • This recipe has been updated from the original recipe, which used protein powder. If you'd like to use protein powder, add 1 scoop of your favorite unflavored powder (I like collagen powder) with the pumpkin. You may need to add 1 tablespoon more of pumpkin or a touch of water to add a bit more moisture.
  • If your dates are very dry, you may need to soak them in hot water before using them. Make sure they're completely covered in hot water, then let them sit for 10-15 minutes. Drain the water before using the dates.
  • Use wet or oiled hands when rolling the balls to prevent them from sticking to you.
  • The taste gets better as the flavors meld in the fridge. That's why I suggest letting them rest for at least an hour before eating.

Keywords: pumpkin pecan balls, pumpkin protein balls, pumpkin snack balls

Did you make this recipe?

Tag @livelytable on Instagram and hashtag it #livelytable

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About Kaleigh McMordie

Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

Reader Interactions

Comments

  1. Mary Jo Martin says

    November 24, 2018 at 6:55 pm

    Made these tonight and Yum! I've been looking for a sugar-free snack for the fall and this is perfect. Cranberries, pumpkin flavor, a little crunchy. So good. Thanks.

    Reply
    • Kaleigh says

      November 25, 2018 at 6:21 am

      I'm so glad you enjoyed them!

      Reply

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