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pumpkin cheesecake protein balls


  • 4 ounces cream cheese softened
  • 1/4 cup pumpkin puree
  • 6 tablespoons vanilla protein powder
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup gluten-free rolled oats
  • 1/2 cup coarsely crumbled gluten-free soft gingersnaps such as Midel brand
  • additional finely crumbled gluten-free gingersnaps for rolling


  • Combine cream cheese and next 5 ingredients in a medium bowl. Chill until firm.
  • Spoon mixture out and roll into a 1-inch ball. Roll each in additional finely crumbled gingersnaps. Chill until ready to serve.