Introduction

These No-Bake High-Protein Pumpkin Snickerdoodle Bites are a perfect blend of autumn flavors and satisfying nutrition. They’re easy to make, require no oven time, and pack a protein punch ideal for a snack or post-workout boost.

Nine round dough balls are arranged loosely on crinkled brown parchment paper over a white marbled surface. Each ball is a rich, dark brown color with visible small white chunks mixed throughout, some sprinkled lightly with salt flakes. There are fine brown powder specks scattered around the dough balls on the parchment. A striped cloth with brown and white lines is partially visible on the left side. The photo is bright and softly lit, giving a warm and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup creamy almond butter
¼ cup pumpkin puree
¼ cup honey
½ teaspoon vanilla extract
1 cup blanched almond flour
2 scoops Simple Pumpkin Seed Protein Powder
2 teaspoons 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 wet ingredients. Mix until a dough-like consistency forms.
Step 3: Gently fold in the white or dark chocolate chips, evenly distributing them throughout the dough.
Step 4: Using a small ice cream scoop or spoon, portion out the dough and roll it into bite-sized balls with your hands.
Step 5: Sprinkle extra pumpkin pie spice on top of each bite for added flavor.
Step 6: Place the bites in the refrigerator to chill and firm up before enjoying.

Tips & Variations

For a vegan option, substitute honey with maple syrup or agave nectar.
Add a pinch of sea salt to enhance the sweetness and spice balance.
Use dark chocolate chips for a richer flavor or pumpkin seed butter instead of almond butter for a different nutty note.
Roll the bites in crushed pecans or cinnamon sugar for extra texture and taste.

Storage

Store the pumpkin snickerdoodle bites in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months and thaw in the fridge before enjoying. These bites taste best served cold or at room temperature.

How to Serve

There are nine small round balls of cookie dough placed on crumpled light brown parchment paper. The dough balls have a rich brown color with visible white chunks inside and some light salt flakes sprinkled on top. The parchment paper sits on a white marbled surface, and a light dusting of brown powder, possibly cinnamon, is scattered around the dough balls. In the upper left corner, there is a white and brown striped kitchen towel. The image gives a warm, cozy feel with soft natural lighting. 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 any unflavored or vanilla protein powder you have on hand. Just be mindful of flavor differences that might slightly change the taste.

Are these bites suitable for meal prep?

Absolutely! These no-bake bites make a convenient, portable snack that’s perfect for meal prep. Just portion and store them in containers to grab and go during busy days.

No-Bake High-Protein Pumpkin Snickerdoodle Bites Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

These No-Bake High-Protein Pumpkin Snickerdoodle Bites are a delicious, healthy snack that combines the flavors of pumpkin pie spice and snickerdoodle cookies with a boost of protein. Made with almond butter, pumpkin puree, and protein powder, these bites are perfect for a quick energy boost or a nutritious treat without any baking required.

Author: Ella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Approximately 15 bites 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Low Fat

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

Add-ins

¼ cup white or dark chocolate chips

Instructions

Mix Wet Ingredients: Add the pumpkin puree, almond butter, honey, and vanilla extract to a large mixing bowl and stir until well combined into a smooth mixture.
Incorporate Dry Ingredients: Add the blanched almond flour, pumpkin seed protein powder, and pumpkin pie spice to the wet mixture. Mix thoroughly until a dough-like consistency forms that is cohesive and easy to handle.
Add Chocolate Chips: Gently fold in the white or dark chocolate chips so they are evenly distributed throughout the dough without melting them.
Form Bites: Using a small ice cream scoop or tablespoon, scoop out the dough and roll into bite-sized balls with your hands.
Finish and Store: Sprinkle extra pumpkin pie spice on top of the bites for added flavor and aroma. Place the bites in a container and store them in the refrigerator to set and keep fresh. Enjoy chilled as a nutritious snack.

Notes

Use creamy almond butter to ensure the mixture binds well.
The recipe requires no baking, making it quick and easy to prepare.
Store the bites refrigerated for up to one week for best taste and texture.
For a vegan option, substitute honey with maple syrup or agave nectar.
Protein powder can be substituted with your preferred plant-based or whey protein.

Keywords: pumpkin snickerdoodle bites, no bake snacks, high protein snacks, healthy pumpkin recipes, protein bites, almond butter snacks