Healthy Pumpkin Balls with Pecans and Cranberries

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)

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

• 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

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.

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!

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Recommended tools

• Food processor (I love this mini KitchenAid one!)
• Small Cookie Scoop
• Parchment paper