No Bake Pumpkin Pie Balls

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Anya Mueller tries out a quick snack full of flavor. These gluten-free, vegan treats contain pumpkin and a bit a cinnamon and pumpkin spice, making them taste and smell just like fall.


Start to finish: 15 minutes 


1 cup oat flour gluten free

1 1/4 cup almond flour

3 tablespoons maple syrup

1/3 cup pumpkin puree

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 teaspoon vanilla

Coconut Sugar Coating:

1/4 Cup coconut sugar

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

In a large bowl, combine oat flour and almond flour. Toss to combine. Add remaining pumpkin pie ball ingredients and mix until well incorporated, using your hands toward the end to ensure even mixing.

In a small bowl, combine coconut sugar, cinnamon and pumpkin pie spice. Toss to combine.

Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball. Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.

Repeat the above two steps with the remaining pumpkin pie ball mixture.

For best texture, serve immediately. Pumpkin balls stay great at room temperature for two -three days. Make sure to not store the balls in an airtight container or the pumpkin will make the balls soggy.

Nutritional Facts: 204 calories; 12 g total fat; 18 mg sodium, 19 g total carbohydrates; 3 g sugars; 7 g protein 

Recipe Information

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