I’ll admit it, growing up, I was never a huge pumpkin fan. I think it had a lot to do with that classic pumpkin pie texture that just didn’t sit right with me. But now that I’m older and my taste buds have evolved, pumpkin has seriously grown on me, and I’m obsessed! These healthy pumpkin bread balls are the perfect example: they’re soft, flavorful, naturally sweet, and so addictive. Plus, they are made with whole ingredients, so they are the perfect pick me up that makes you feel energetic and ready for the day!
Tips for Switching Ingredients and Flavors
Here’s a secret tip for making these pumpkin bread balls even more versatile. If pumpkin isn’t your thing or you have an allergy, you can swap it for any nut or seed butter or even applesauce like we do in our Apple Cinnamon Balls. Dates also work beautifully for a naturally sweet, chewy twist, and to keep some of that pumpkin spice flavor. If pumpkin isn’t calling your name, do not worry, we have a whole lineup of other flavors to try, from Espresso and Brownie Balls to Cinnamon Roll, Cookie Dough, and so many more!
Making pumpkin bread balls can feel intimidating, but here’s a cheat code. Freeze them completely before dipping and the chocolate sets in a flash with no melty disasters (we’ve all been there).
Not feeling like coating the whole thing? Just dunk the bottoms and let them chill on parchment paper. Once the chocolate is fully set, it should peel right off the paper, leaving you with perfect, fudgy little cookie dough bites that are as fun to eat as they are to make.
If you are feeling like you want a little extra challenge, you can also drizzle the leftover chocolate on top for a pretty, bakery-style finish that adds an extra layer of chocolatey goodness!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
5 More Healthy Balls Recipes
Try Healthy Cookie Dough Balls!
Try Healthy Brookie Balls!
Try Healthy Cinnamon Roll Balls!
Try Healthy Oreo Balls!
Try Healthy Pumpkin Bread Balls!
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, chewy, and perfectly delicious!
Once you have all of the ingredients ready to go, you’re officially set up for chocolate butterscotch ball success. I always recommend measuring everything out ahead of time.
20% My GO-TO Protein Powder
I started using this protein powder when it first launched, and it’s become one of those things I rebuy every month without a second thought. The vanilla genuinely tastes like vanilla ice cream, and the chocolate just like your favorite soft serve. It doesn’t have that chalky texture or heavy protein taste, which I am so grateful for.
Most mornings, I stir this into my coffee or matcha, toss it into smoothies, or even add it to no-bake balls like these! I’ve even baked with it, and it works so well. The ingredients list is so simple, and the one bag will last me about a month if I am using it daily–which is a really practical and healthy swap for some of my coffee shop runs!
Healthy Pumpkin Bread Balls
Ingredients
- 1/2 cup canned pumpkin drained
- 5 tbsp honey
- 2 scoop 1/2 cup protein powder
- 1 1/2 cup old-fashioned oats
- 1 tbsp vanilla
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1 tsp pumpkin pie spice
- 1/3 cup milk I used almond!
- 1 cup white chocolate
- 1 tsp cinnamon
Method
- Place the canned pumpkin in a strainer or cheesecloth and squeeze out any excess liquid. In a medium-sized bowl, mix together the drained pumpkin, honey, and vanilla extract until fully combined.
- Blend old-fashioned oats into a fine powder. Add the powdered oats, protein powder, cinnamon, ginger, and pumpkin pie spice to the pumpkin mixture. Stir until it forms a thick, slightly dry dough.
- (Tip: We love KOIA Protein powder — use my 20% off discount code!)
- Slowly add milk, a little at a time, until the dough becomes soft and easy to work with.
- Using a 2-tablespoon cookie scooper, portion out the dough and roll each ball in your hands until smooth.
- Place the pumpkin balls in the freezer for 30–45 minutes to firm up.
- Melt white chocolate in 30-second intervals, stirring between each, until fully smooth. Mix in cinnamon until evenly combined. Dip each pumpkin ball in the cinnamon chocolate and place back in the fridge to set for 15 minutes.
- Enjoy fresh, or store in a chilled environment for up to 14 days.
Hello can’t wait to make these do you know the how many calories are in each ball and the amount of protein?