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.