Halloween · Snacks · Vanilla

Pumpkin Patch Protein Bites

  • Prep15 min
  • Serves12
  • FlavorVanilla
No-bake pumpkin protein bites shaped like little pumpkins with pretzel stems

These little guys look like a tiny pumpkin patch on a plate, and they taste like pumpkin pie. They’re made in one bowl with oats, pumpkin purée, nut butter and Vanilla MycoProtein, and there’s no oven involved.

A toothpick pressed down the sides gives each bite its pumpkin ridges, and a small piece of pretzel makes the stem. The recipe makes 12, so there’s plenty for a lunchbox, an afternoon snack or a Halloween party tray.

Why you’ll love them

  • No bake. Stir, roll and chill. That’s it.
  • Fall in every bite. Pumpkin, maple and warm spice with smooth vanilla.
  • Snack-ready all week. They keep in the fridge for up to 5 days.

Tips and swaps

  • Nut-free? Sunflower seed butter works great and keeps them school-friendly.
  • Dough too sticky? Chill it for 10 minutes before rolling, or add a spoonful of oats.
  • Want a sweeter treat? Fold in a handful of mini chocolate chips.
  • Use plain pumpkin purée, not pumpkin pie filling, which already has sugar and spice in it.

Make them party-ready

Pile them on a board with a few small gourds, add a tiny green candy or a pumpkin seed “leaf” next to each pretzel stem, and you’ve got the cutest snack on the table.

Ingredients

  • 1/2 cup creamy peanut, almond or sunflower butter
  • 1/3 cup pumpkin purée
  • 2 tbsp maple syrup
  • 1 1/4 cups rolled oats
  • 2 scoops (40g) Vanilla MycoProtein
  • 1 tsp pumpkin pie spice
  • Pinch of salt
  • Small pretzel pieces, for stems

Steps

  1. Stir the nut butter, pumpkin and maple syrup together until smooth.
  2. Add the oats, MycoProtein, spice and salt and stir until a thick dough forms. Too sticky? Add a spoonful of oats. Too dry? Add a splash of milk.
  3. Roll into 12 balls, then press the side of a toothpick down each one a few times to make pumpkin ridges.
  4. Push a small pretzel piece into the top of each bite for a stem.
  5. Chill for 30 minutes. Keep them in the fridge for up to 5 days.

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