Introduction

These no-bake high-protein pumpkin snickerdoodle bites combine seasonal pumpkin spice with the creamy richness of almond butter. Perfect as a healthy snack or post-workout boost, they’re easy to make and packed with flavor.

Nine round cookie dough balls are placed on a sheet of brown parchment paper on a white marbled surface. The dough is dark brown with visible chunks of white chocolate or nuts spread throughout each ball. There are light sprinkles of a fine brown powder, possibly cinnamon or cocoa, scattered around and between the dough balls. A white cloth with brown stripes is partially visible on the left side. The photo has natural lighting and a warm tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup creamy almond butter
¼ cup pumpkin puree
¼ cup honey
½ tsp vanilla extract
1 cup blanched almond flour
2 scoops Simple Pumpkin Seed Protein Powder
2 tsp pumpkin pie spice
¼ cup white or dark chocolate chips

Instructions

Step 1: In a large mixing bowl, combine the pumpkin puree, almond butter, honey, and vanilla extract. Stir until the mixture is smooth and well blended.
Step 2: Add the almond flour, pumpkin seed protein powder, and pumpkin pie spice to the bowl. Mix thoroughly until a dough-like consistency forms.
Step 3: Gently fold in the chocolate chips, distributing them evenly throughout the dough.
Step 4: Using a small ice cream scoop or tablespoon, portion out the dough and roll into bite-sized balls with your hands.
Step 5: Place the bites on a plate or tray and sprinkle extra pumpkin pie spice on top for added flavor.
Step 6: Refrigerate the bites for at least 30 minutes before serving to firm up and enjoy!

Tips & Variations

For a nut-free version, substitute almond butter and almond flour with sunflower seed butter and sunflower seed flour.
Swap honey for maple syrup to make the bites vegan.
Add a pinch of sea salt for a balanced sweet and salty flavor.
Try dark chocolate chips for a richer taste or mini chocolate chips for better distribution.

Storage

Store the pumpkin snickerdoodle bites in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. To enjoy, thaw in the refrigerator and serve chilled or at room temperature. No reheating is necessary.

How to Serve

Nine round chocolate cookie dough balls with visible white chocolate chunks scattered evenly in each ball are placed on a sheet of crumpled light brown parchment paper. The dough balls have a rough texture with small white salt flakes on top. The parchment paper is set on a white marbled texture surface, and some cocoa powder and salt flakes are lightly dusted around the dough balls. A piece of white cloth with brown stripes is partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can substitute the pumpkin seed protein powder with your favorite protein powder, such as whey, pea, or brown rice protein. Just keep the quantity the same and adjust liquid as needed.

Are these bites suitable for kids?

Absolutely! These pumpkin snickerdoodle bites are a nutritious and tasty snack perfect for children and adults alike. Just ensure no allergies to ingredients like nuts or honey apply for younger children.

No-Bake High-Protein Pumpkin Snickerdoodle Bites Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

Delight in these no-bake high-protein pumpkin snickerdoodle bites, a perfect combination of creamy almond butter, pumpkin puree, and warm pumpkin pie spices. Packed with protein powder and almond flour, these bites are a nutritious, easy-to-make snack ideal for fall or any time you crave a healthy sweet treat without baking.

Author: Maya
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 12–14 bites 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

½ cup creamy almond butter
¼ cup pumpkin puree
¼ cup honey
½ tsp vanilla extract

Dry Ingredients

1 cup blanched almond flour
2 scoops Simple Pumpkin Seed Protein Powder
2 tsp pumpkin pie spice

Extras

¼ cup white or dark chocolate chips

Instructions

Combine Wet Ingredients: In a large mixing bowl, mix together the pumpkin puree, creamy almond butter, honey, and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Gradually incorporate the blanched almond flour, protein powder, and pumpkin pie spice into the wet mixture. Stir thoroughly until a dough-like consistency forms, ensuring everything is evenly mixed.
Fold in Chocolate Chips: Gently fold in the white or dark chocolate chips to distribute them evenly throughout the dough without breaking them up.
Form the Bites: Using a small ice cream scoop or spoon, scoop out portions of the dough and roll them into bite-sized balls with your hands.
Add Topping: Lightly sprinkle additional pumpkin pie spice on top of each snickerdoodle bite for an extra burst of flavor and aroma.
Chill and Store: Place the completed bites in the refrigerator to firm up. Store them chilled in an airtight container and enjoy as a nutritious snack whenever desired.

Notes

You can substitute honey with maple syrup for a vegan-friendly option.
If you prefer a different texture, refrigerate the bites for at least 30 minutes before serving.
Experiment with dark chocolate chips for a richer taste or white chocolate chips for a sweeter finish.
These bites can be stored in the refrigerator for up to one week or frozen for longer storage.
Adjust pumpkin pie spice to your taste preference, adding more for a stronger spice flavor.

Keywords: pumpkin snickerdoodle bites, no bake, high protein snack, almond butter, pumpkin puree, protein powder, healthy snacks, gluten free, fall recipes, pumpkin spice