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Vegan Pumpkin Cranberry Protein Balls (GF, nut-free, oil-free)

Vegan pumpkin cranberry protein balls are quick and easy to make (no cooking!) and so tasty. They are oil-free, nut-free, & gluten-free, too.

pumpkin cranberry protein balls in a square white bowl

It strikes me as entirely unfair to put away all of the cozy favorite of November and December because the calender we choose to follow mandates that it’s a new year! Meanwhile, it’s cold, gray and a wee bit dreary, especially on the days when your socks get wet and eyelashes freeze.

Hence, pumpkin, cranberry, and a hint of spice are on today’s menu in the form of high-protein truffles. Hurrah! They are part of my month-long posts of portable, resolution-worthy energy food.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Oil-free
  • Nut-free
  • Fast & easy to make
  • Low calorie
  • High protein
  • No cooking or baking required
  • Convenient and portable to pack

Ingredients for the Vegan Pumpkin Cranberry Protein Balls

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for pumpkin cranberry protein balls

The list of ingredients for these protein balls is short:

  • unsweetened canned pumpkin puree
  • vegan (plant-based) vanilla protein powder
  • dried cranberries,
  • tahini (or your favorite nut or seed butter)
  • maple syrup (a mere tablespoon)
  • a bit of spice

Directions for Making the Protein Balls

Note that the complete directions are also in the recipe card below.

Place in bowl, stir and squish until blended, and then shape into balls. Done. If you are not a messy fingers person, you can place everything in a food processor instead (however, I am unaware of an automatic truffle baller, so some messiness is required, regardless).

2 photo collage showing the simple steps to make the pumpkin cranberry balls

In case you need an additional reason to make these protein balls, an emerging body of research indicates that pumpkin (and other orange squashes) may contribute to greater strength, endurance and recovery in athletic performance. #pumpkinstrong 😍

I may have to warn my spin class that I have been snacking on these for the past few days–I’m feeling extra powerful! Enjoy 🙂

pumpkin protein balls on a slate board
Yield: 18 truffles

Vegan Pumpkin Cranberry Protein Balls (GF, nut-free, oil-free)

pumpkin cranberry protein balls in a square white bowl
Prep Time 15 minutes
Total Time 15 minutes


  • 1/2 cup canned unsweetened pumpkin (not pie filling)
  • 1/2 cup vegan/ plant-based vanilla protein powder
  • 3 tablespoons finely chopped dried cranberries
  • 2 tablespoons tahini (or your favorite nut or seed butter)
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pumpkin pie spice or cinnamon


  1. Combine all of the ingredients in a medium bowl until well blended into a cohesive dough. If dough is too thick, add a small amount of water until it is firm but still slightly moist.
  2. Shape the dough into 18 1-inch (2.5 cm) balls. Eat right away or refrigerate in a storage container.


Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
The balls will keep at room temperature (e.g., in a lunch bag or backpack) for up to 8 hours, but are best kept cold.

Non-vegan version: If you are not vegan, feel free to use the vanilla protein powder of your choice.

Protein powder substitute: Replace the protein powder with finely ground nuts, seeds, or rolled oats.

Nutrition Information



Serving Size

2 balls

Amount Per Serving Calories 48Total Fat 2gSaturated Fat 0gCholesterol 0mgSodium 79mgCarbohydrates 2.8gFiber 0.7gSugar 0.5gProtein 5.1g

Did you make this recipe?

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Monday 25th of January 2021

The pictures looks like they are baked, but the recipe doesn't mention that step. Is this eaten raw?


Saturday 23rd of July 2022

Hi Grace, No, they are definitely raw. The coconut flour makes the balls look dry :)

Rachel P.

Monday 5th of September 2016

These amazing little tasties are now going to be a staple in this house! I looooove pumpkin, can't get enough of it, and am so psyched fall is here.

I used my Wilton square thingy instead of rolling them into balls for easy storage, Since I ran out of maple syrup I added 4 stevia packets since they weren't going to bake anyway, and left some squares plain while I put green pumpkin seeds in others! I used cashew butter but these would probably be good with almond butter or tahini too. Can't wait to try these other variations!


Monday 5th of September 2016

I think we have the same Wilton square thingy :) It comes in handy for little bites like this, I agree! So glad you like these Rachel!!!

Janie Myers

Monday 26th of January 2015

I knew there was a reason why I love pumpkin so much. These look so great, thanks for the recipe, Camilla!


Monday 26th of January 2015

You are so welcome, Janie---let me know what you think about them!

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