If you love pumpkin pie and you love cake pops, but still want to reach your weight loss goals, these Pumpkin Protein Cake Pops are for you. Each one has just 66 calories and 4 grams of protein.

They taste like a bite of pumpkin pie, graham cracker crust and all. There’s no baking, no mixer, and no special equipment. Just stir, roll, and chill.

Keep a batch in the fridge for an afternoon snack, a post-workout bite, or that after-dinner sweet tooth that shows up every fall. (check out my favorite Birthday cake pops here)

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Why You’ll Love Them

Only 66 calories each: a real dessert that fits your day.
Protein-packed: protein powder and almond butter keep you fuller than a regular cookie.
No bake: ready in about 15 minutes, plus chill time. (another no-bake protein ball, Peanut butter!)
All the fall flavor: pumpkin, vanilla, honey, and a graham cracker crunch.
Portion control built in: each pop is its own perfect serving.

Ingredients

Here is a summary of what you’ll need. Get the full recipe in the recipe card below.

Vanilla protein powder
Oats, ground into flour
Graham cracker crumbs
Almond butter
Canned pumpkin puree
Honey
Vanilla extract
White chocolate chips, for drizzling (optional)

Instructions

Make the oat flour. Blend the oats in a blender or food processor until fine.
Mix the dry ingredients. In a medium bowl, stir together the oat flour, protein powder, and graham cracker crumbs.
Add the wet ingredients. Add the almond butter, pumpkin, honey, and vanilla. Stir until a thick dough forms.
Roll. Scoop about 1 tablespoon of dough at a time and roll into balls. Place on a parchment-lined plate or tray.
Drizzle (optional). Melt the white chocolate chips in the microwave in 15-second bursts, stirring between each. Drizzle over the balls.
Chill. Refrigerate for at least 30 minutes until firm, then enjoy.

Nutrition Per Cake Pop

Calories: 66
Protein: 4 g
Carbs: 8 g
Fat: 2 g

Nutrition may vary with the protein powder and almond butter you use.

Tips, Swaps and Storage

Dough too sticky? Add oat flour 1 tablespoon at a time. Too dry? Add a teaspoon of pumpkin or almond milk.
Spice it up with 1/2 teaspoon pumpkin pie spice or cinnamon for even more pumpkin pie flavor.
Swap the nut butter: peanut butter or cashew butter work too.
Swap the sweetener: maple syrup works in place of honey.
Make them look like real cake pops by adding lollipop sticks before chilling.
Storage: keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

Make a batch this weekend and you’ll have a fall treat ready all week long. Let me know in the comments if you try them!

Pumpkin Protein Cake Pops

These no-bake Pumpkin Protein Cake Pops taste like pumpkin pie with a graham cracker crust. Made with oats, almond butter, and vanilla protein powder, each one has just 66 calories and 4g of protein.

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Course: Dessert

Cuisine: American

Keyword: pumpkin cake pops

Calories:

Ingredients

2 scoops vanilla protein powder
2/3 cup oats ground into flour
1/3 cup graham cracker crumbs
1/4 cup almond butter
1/4 cup canned pumpkin
1/4 cup honey
1 tsp vanilla extract
1 tbsp white chocolate chips to drizzle optional

Instructions

Make the oat flour. Blend the oats in a blender or food processor until fine.
Mix the dry ingredients. In a medium bowl, stir together the oat flour, protein powder, and graham cracker crumbs.
Add the wet ingredients. Add the almond butter, pumpkin, honey, and vanilla. Stir until a thick dough forms.
Roll. Scoop about 1 tablespoon of dough at a time and roll into balls. Place on a parchment-lined plate or tray.
Drizzle (optional). Melt the white chocolate chips in the microwave in 15-second bursts, stirring between each. Drizzle over the balls.
Chill. Refrigerate for at least 30 minutes until firm, then enjoy.