No-Bake Pumpkin Spice Cookie Balls (Gluten-Free, Vegan + Sugar-Free)

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The final post in our series of healthy Halloween treats from Beth of Tasty Yummies.

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!

pumpkin spice cookie balls

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

Optional Add-ins:

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).

pumpkin spice cookie balls

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog.

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Comments

Chloe -October 28, 2012, 11:56PM

I made these today and I don’t know if I did something wrong but they just came out like mashed potato balls. I don’t know if that’s what I mean but they were too soft to eat. So I put them in the freezer for several hours and then it was sort of like ice cream and I liked it better. I would do less ginger but that’s just a personal thing. I will definitely try these again. It’s an interesting little no bake ball and I love everything pumpkin! Ps I love these vegan gluten free recipes because I have a bunch of allergies and these recepies are perfect! Thanks! And sorry for such a long comment I always have lots of things to say haha

daphne -October 29, 2012, 9:44AM

OMG! I made these after having a sad conversation with my ex…AND THEY MADE EVERYTHING BETTER! I didn’t have enough coconut to roll all of them in so I did coco powder instead…although that may not be keeping with the VEAGAN-NESS of these, it made these delicious balls even more amazing!…THANK U FOR THIS!! <3<3

Beth @ Tasty Yummies -October 29, 2012, 9:40PM

Chloe, hmm weird I am sorry that happened to you. Were your dates very soft? Did they not make a very very thick and sticky mixture when you blended them? When I added the nuts and the coconut, that is when I really noticed the “dough” come together and be much more sticky. Did you use both of those?

Beth @ Tasty Yummies -October 29, 2012, 9:42PM

Daphne, I am so very happy to hear that these brightened your day just a little bit, that makes my day to know that. Cocoa powder is a brilliant idea and unless it has any dairy it it, which it normally doesn’t if it is just baking cocoa, than it would still be vegan. So glad you enjoyed the recipe! Thanks for the comment!

Chloe -November 1, 2012, 2:16PM

Yes I did and the dates I had to put myself and then when I blended them it formed a hard/thick ball so I’m not sure. I’m going to try making them again though!

Byer -November 2, 2012, 12:55PM

Thank you for posting!! These are amaaaazing. As somone with rosacea I truly appreciate “sweet” treats that are made with natural, healthy ingredients that won’t aggrivate my skin. These are better than any chocolate bar. Mine did come out mushy, but I just rolled them in coconut and then tossed ‘em in the fridge.

Elisa -December 9, 2012, 8:07PM

Made these yesterday, turned out PERFECTLY! Possibly the best vegan sugar free no bake cake balls I’ve ever had! Love freezing pumpkin purée for the year at (Canadian) Thanksgiving for such recipes. Subbed fresh ginger and almonds because I didn’t have Walnuts on hand. Very mild and relaxing with a tea and blanket in front of the tree!!! xx

Kris -December 12, 2012, 5:49PM

Hi. These look amazing and I want to make them for a party. How far ahead can you make them? Thanks!

Taq -April 14, 2013, 6:12PM

Just made these tonight for my co-workers and they are so good! I did all of the work by hand (chopped up the dates and walnuts with a chef’s knife) and I added some maple syrup to sweeten it up a bit. Thanks for the great recipe!

yamir -July 25, 2013, 3:20PM

Do you think I can substitute almond butter for peanut butter…im fresh out of almond butter. They look yummy, I think I’ll be doing them today

Mary Ellen -October 19, 2013, 1:16AM

Your recipes are awesome! I love pumpkin and am going to try these soon. Allergic to almonds so will be using sunflower seed butter…can’t wait!

Pam -March 5, 2014, 5:35PM

Since starting a healthy eating plan almost 2 years ago (and losing over 100 lbs in the process), I am always looking for new recipes. Especially those dessert/snack type items. We like enjoy a treat without going overboard and not indulge in high sugar/processed foods. These are perfect and so easy to make. I rolled mine in toasted, unsweetened coconut and mixed in some chopped dark chocolate pieces. Soooo good. I’m thinking about a variation that has cacao powder and mixing in some dried cherries next time. Thank you so much for the great recipe!! :)

germaine -September 21, 2014, 2:04PM

im going to try these sound interesting got to go to the store frist

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