I seriously cannot get enough pumpkin this time of year, I like it in my smoothies, pancakes and waffles, pies, pasta dishes, risotto, you name it. But really, pumpkin is at its best when paired with the classic spices you would find in a pumpkin pie: cinnamon, nutmeg, ginger, cloves, etc. There is nothing like it.
These quick and easy pumpkin spice cookie balls do not require the oven, just a food processor and your hands. I made half of the recipe with raisins and half without, and rolled in more shredded coconut, but you can have fun and add in whatever you’d like. They are so full of flavor and they are a super healthy sweet treat. These cookie balls would be the perfect treat to snack on while the trick or treaters come by, plus you are left with way less guilt than if you ate half the bowl of candy you should be handing out to the kids!
No-Bake Pumpkin Spice Cookie Balls (Gluten-free, Vegan + Sugar-free)
Makes approximately 18 balls
8 Medjool Dates, pitted
1/4 cup creamy almond butter
2 tablespoons pumpkin purée (canned or fresh, if you use fresh be sure to drain as much water out as you can)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Dash of ground cloves
Pinch of salt
1 teaspoon vanilla extract
3/4 cup raw walnuts
1/2 cup unsweetened shredded coconut plus more for rolling
raisins (I used raisins in half of the recipe, about 1/4 cup)
additional coconut for rolling
additional chopped walnuts for rolling
mini chocolate chips
Add just the pitted dates to the food processor and process for a minute or two until a thick paste forms – if they are quite dry, you may need to add a teaspoon or two of water to get it moving. If they are pureed and form a large ball in the food processor, don’t worry too much, the other ingredients will thin it out. Next, add the almond butter, pumpkin puree, the spices, salt and the vanilla extract. Process for a minute or two again until thick and creamy. Add in the nuts and coconut and pulse a few times until the nuts are chopped and it all comes together into a thick dough. Try to roll a little in your hand, if it is holding together it is ready, if it is too crumbly try adding more almond butter and/or pumpkin. If it is too creamy and sticky, add more nuts and coconut. If you are adding raisins, just fold them in by hand with a spoon or spatula.
Take the blade out of the processor and roll the dough into balls, about 1 1/2-inches in diameter. Roll into shredded coconut, if you wish. You should end up with approximately 18 cookie balls. You can eat them right away, or place them in the fridge for a bit to firm up (which is what I prefer).
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.