Healthy Pumpkin Balls with Pecans and Cranberries

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

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)


  • 1 1/4 cups old fashioned rolled oats
  • 3 pitted medjool dates
  • 1/2 cup pecans
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • Pinch salt
  • 1/4 cup unsweetened dried cranberries


  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.


  • 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 tbsp 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