No-Bake High-Protein Pumpkin Snickerdoodle Bites Recipe
Introduction
These No-Bake High-Protein Pumpkin Snickerdoodle Bites are a delicious and convenient snack packed with autumn flavors and wholesome ingredients. Perfect for a quick energy boost or a sweet treat, they combine creamy almond butter, pumpkin, and warm spices in a bite-sized form.
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. Mix well until the mixture is smooth and fully blended.
- Step 2: Add the blanched almond flour, protein powder, and pumpkin pie spice to the wet ingredients. Stir until a dough-like consistency forms and all the dry ingredients are incorporated.
- Step 3: Fold in the white or dark chocolate chips evenly throughout the dough.
- Step 4: Use a small ice cream scoop or spoon to portion out the dough, then roll each portion into bite-sized balls with your hands.
- Step 5: Lightly sprinkle additional pumpkin pie spice on top of each ball for an extra burst of flavor.
- Step 6: Place the bites in the refrigerator to firm up before serving. Enjoy chilled for the best taste and texture.
Tips & Variations
- For a nut-free version, substitute almond butter and almond flour with sunflower seed butter and sunflower seed flour.
- Add a pinch of sea salt to balance the sweetness and enhance the flavors.
- Try rolling the bites in shredded coconut or crushed nuts for added texture.
- If you prefer a sweeter bite, increase honey by 1–2 tablespoons.
- Use dark chocolate chips for a richer taste or white chocolate chips for a classic snickerdoodle vibe.
Storage
Store the pumpkin snickerdoodle bites in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. To enjoy, let thaw in the refrigerator or at room temperature for 10–15 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein powder?
Yes, you can substitute with any protein powder of your choice, such as whey, pea, or soy. Just keep in mind it may slightly alter the flavor and texture.
Are these bites suitable for a vegan diet?
To make this recipe vegan, replace honey with maple syrup or agave nectar and ensure your protein powder is plant-based.
PrintNo-Bake High-Protein Pumpkin Snickerdoodle Bites Recipe
These No-Bake High-Protein Pumpkin Snickerdoodle Bites are a wholesome, delicious snack combining the warm flavors of pumpkin pie spice with the rich creaminess of almond butter and protein-packed pumpkin seed powder. Perfect for a quick energy boost or a post-workout treat, these bites require no baking and are easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12–15 bites 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main 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, plus extra for sprinkling
- ¼ cup white or dark chocolate chips
Instructions
- Combine Wet Ingredients: In a large mixing bowl, add the pumpkin puree, almond butter, honey, and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- Add Dry Ingredients: Incorporate the blanched almond flour, pumpkin seed protein powder, and pumpkin pie spice into the wet mixture. Stir until a dough-like consistency forms that holds together easily.
- Fold in Chocolate Chips: Gently fold in the white or dark chocolate chips evenly throughout the dough to add a sweet, melty surprise in each bite.
- Form Bites: Using a small ice cream scoop or tablespoon, portion out the dough and roll it between your palms to form small, uniform balls.
- Finish with Spice: Lightly sprinkle extra pumpkin pie spice on top of each bite for an added aroma and flavor boost.
- Chill and Store: Place the formed bites in the refrigerator to firm up for at least 30 minutes before enjoying. Store leftovers in an airtight container in the fridge for up to one week.
Notes
- Use almond butter that is creamy and well-stirred for easier mixing.
- If you prefer vegan sweeteners, substitute honey with maple syrup or agave nectar.
- For added texture, consider adding chopped nuts or seeds.
- These bites can be frozen for up to 3 months; thaw in the fridge before eating.
- Adjust the amount of pumpkin pie spice to your taste preference.
Keywords: pumpkin snickerdoodle bites, no-bake snacks, high-protein snacks, pumpkin seed protein, gluten free snacks, healthy pumpkin recipes
