These tasty Pumpkin Balls are a no-bake fall treat made with almond flour and naturally sweetened with coconut sugar, dipped in creamy vegan white chocolate. Gluten-free and vegan.
Cozy pumpkin spice flavor in perfect snack form.
If you're a fan of the warming flavors of pumpkin pie but don't want to turn on the oven, these no-bake balls are for you! Made with healthy, whole ingredients like almond flour and pumpkin puree, they're a treat you can feel good about and make for a perfect gift.
Jump to:
Ingredients and Substitutions
Coconut sugar - This natural sweetener comes from the sap of the coconut palm tree. It has a lower glycemic index than white or brown sugar.
Almond flour - Provides healthy fats, protein and fiber to make these balls satisfying with a moist texture. You can even make your own almond flour!
Coconut flour - Absorbs moisture from the pumpkin puree to help form a soft dough.
Pumpkin pie spice - A pre-blended spice mix with cinnamon, ginger and nutmeg. Pick it up from the grocery store or DIY your own blend.
Pumpkin puree - If using canned puree, you'll likely have some leftover which you can use to make vegan pumpkin scones or dairy-free pumpkin spice creamer. You can also use homemade puree.
Maple syrup - Only a small amount of this refined sugar-free syrup is needed to help bind and sweeten the mixture. Agave nectar can be used instead, as can honey (if you're not vegan).
Vegan white chocolate chips - My go-to is the EnjoyLife brand. If you don't need the balls to be dairy-free, use conventional white chocolate chips instead.
Coconut oil - This helps thin out the chocolate slightly, making dipping easier.
Salt and vanilla extract
How to Make Pumpkin Balls
Before you start: Line a large baking sheet with parchment paper.
Step 1: In a large bowl, combine coconut sugar, almond flour, coconut flour, pumpkin pie spice, and salt.
Step 2: Add the pumpkin, maple syrup, and vanilla extract. Stir with a rubber spatula to fully incorporate.
Step 3: Use a #40 cookie scoop or tablespoon to scoop dough and roll into a ball with your hands. Place on the prepared baking sheet. Chill in the refrigerator for 30 minutes.
Step 4: Melt white chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each, until almost all chips have melted. Stir until smooth.
Step 5: Use two forks to quickly dip each ball, coat, and shake off excess chocolate before transferring it back to the baking sheet.
Step 6: Once all pumpkin balls are coated, place them in the refrigerator to chill for 30 more minutes.
Recipe Tips
- White chocolate can burn easily so keep a close eye on it in the microwave and make sure you stir well between each interval.
- If the dough seems a little sticky, let it sit for 15 minutes so the coconut flour has time to absorb some of the liquid. Otherwise, try chilling the dough briefly to help firm it up before rolling into balls.
FAQs
You can omit the coconut oil from the chocolate coating, it'll just make the balls a bit trickier to dip.
Yes, these balls don't contain any animal products and are dairy-free making them suitable for vegans.
No, you can use conventional white chocolate chips if dairy isn't an issue for you. Alternatively, you can dip these in dark or milk chocolate (vegan, if needed) or leave them un-coated.
More Fall Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Pumpkin Balls (Gluten-Free)
Ingredients
- ½ cup coconut sugar
- 3 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅔ cup canned pumpkin puree
- 4 tablespoons maple syrup room temperature (or agave nectar or honey if not vegan)
- 1 teaspoon pure vanilla extract
White Chocolate Coating
- 2 - 9 oz bags vegan white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine coconut sugar, almond flour, coconut flour, pumpkin pie spice, and salt.
- Add the pumpkin, maple syrup, and vanilla extract. Stir with a rubber spatula. Make sure wet ingredients are completely incorporated. Dough should hold together when squeezed with your hand (Mixing with your hands works well too). If dough is too dry, add one tablespoon of water at a time until dough holds together.
- Use a #40 cookie scoop or tablespoon to scoop dough and then roll into a ball with your hands. Place on the prepared baking sheet. You can place balls close together as they will be chilling in the refrigerator.
- Chill cookie dough balls in the refrigerator for 30 minutes. Once chilled, melt the white chocolate chips and coconut oil in a microwave-safe bowl for 30-second intervals, stirring after each, until almost all chips have melted. Stir until smooth.
- Use two forks to quickly dip each ball, coat, and shake off excess chocolate before transferring it back to the baking sheet.
- Once all pumpkin balls are coated, place them in the refrigerator to chill for 30 more minutes.
Notes
- White chocolate can burn easily so keep a close eye on it in the microwave and make sure you stir well between each interval.
- If the dough seems a little sticky, let it sit for 15 minutes so the coconut flour has time to absorb some of the liquid. Otherwise, try chilling the dough briefly to help firm it up before rolling into balls.
Leave a Reply