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Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites are perfect for fall. Vegan Glutenfree Soyfree Recipe Jump to Recipe
Fudgy Bites, that taste like Pumpkin Pie in a fudge form! hell yes!
7 Ingredients, No Bake, No oil, No Refined Sugar! And ready in 15 mins. It cannot get easier and tastier than this! Pumpkin puree gets heated with maple syrup to thicken slightly, then mixed with almond and coconut flours, as much pumpkin pie spice as you like, then rolled in a mix of cinnamon and coconut sugar. Bliss. Make a double batch! You can also make your own pumpkin pie spice, or use store bought or use just cinnamon, or other spice blends like chai.
More fall desserts to try
- Pumpkin Donuts – so Moist
- Pumpkin ginger Snaps super popular
- 1 Bowl Pumpkin Bread
- Spiced Sweet Potato Doughnuts with Cinnamon sugar
- 1 bowl Banana Apple Bread
- Pumpkin Scones – no oil
- Pumpkin Cheesecake
I like to cook and thicken the pumpkin puree for a fudgier texture result. This also cooks out the somewhat raw flavor that sometimes can be present in canned pumpkin puree. It also cooks out the moisture which would otherwise make the balls icy when frozen for storage.
You can put everything into the processor or bowl without cooking and make these as well. For variation, use sweet potato puree or butternut puree. Coat them in chocolate instead of cinnamon, or some cardamom (yum).
Vegan Pumpkin Pie Truffles
Ingredients
- 1 cup pumpkin puree, (pure pumpkin not pie mix)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp pumpkin pie spice, (or use a mix of cinnamon, ginger, nutmeg)
- 1/2 cup + 2-3 tbsp almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
Instructions
- Add pumpkin puree and maple syrup to a pan. Mix in the salt and pumpkin pie spice. Cook over medium heat for 6 to 8 mins to thicken slightly. Add in the vanilla extract if using. (You can also add in 1-2 tbsp rum or liquor of choice with maple syrup.)
- Cool slightly then add in the almond and coconut flour. Mix well. Then let chill to absorb for 10 minutes, then mix again. If the dough is sticky, add 2 tablespoons or more almond flour. Press the mixture between your fingers to check.
- Using your hands, form the dough into smooth balls.
- In a bowl, mix the coconut sugar and cinnamon. Roll the balls in cinnamon and sugar mixture . Store refrigerated for up to 3 days and frozen for up to a month.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long do these keep for?
about 5 days in the refrigerator.
I was just invited to a neighbor’s house for Thanksgiving dinner and need something easy and delicious to make. These will be perfect! Thank you.
Hi Richa! Love your blog, has been life saving on this vegan journey. We have nut allergy so almond/coconut flours can’t be used, how does oat flour work with all purpose flour? What ratio should I use to avoid it being too gummy? Thanks!
start with just a quarter cup. a tbsp of pumpkin seed meal or sunflower seed meal willhelp. Some oat flour in the mix will help too. Just add a bit at a time to make a slightly sticky state then chill
Hello! These look delicious! I wanted to ask, though – can it be made with all-purpose flour?
yes. you will need much less all purpose flour. Add a tbsp at a time until just about starting get stiff. Then chill so it gets les sticky. Also the texture is much better with almond and coconut, so add atleast a tbsp or so of either. Regular flour can get too gummy/sticky.
Hi Richa,
I read in one of your reply’s to use almond flour skin off, but I was wondering i only have almond meal with skin on, do you think this will work, If yes will the quantity be the same, or no it just won’t work.
Thanks in advance.
It will work. It just will be slightly gritty compared to the smooth texture of blanched almond flour
These are sooo good. I didn’t have coconut flour so used desiccated coconut instead. I also rolled them in hemp meal with the cinnamon to avoid the extra sugar. They turned out perfectly.
As Richa says:
“I like to cook and thicken the pumpkin puree for a fudgier texture result. This also cooks out the somewhat raw flavor that sometimes can be present in canned pumpkin puree. It also cooks out the moisture which would otherwise make the balls icy when frozen for storage.”
As the ShopRite brand pumpkin purée I buy is fairly moist, I find cooking in a skillet rather than a pot offers more surface area for evaporation and thus caramelization , especially since I happily follow Richa’s suggestion to double the recipe. Yum‼️Her cardamom suggestion rocks, too!
I just made these. So easy to make and so tasty! Actually they taste the same as my vegan almond flour pumpkin bars but much softer, of course. Great recipe! Thank you.
awesome!
These were so easy to make and came out perfect! Instead of vanilla I used two tablespoons of Grand Mariner, absolutely delicious. Thank you for a wonderful recipe 😊
awesome!!
Do these have to be refrigerated? Or can you store in a closed container unrefrigerated? Thanks! Can’t wait to try them.
refrigerated they will keep for upto 5 days. frozen for a month
Love this and love your blog Richa. Thank you for all your work.
I halved the maple syrup and omitted the sugar in the final step–just rolled the balls in cinnamon. They were overly sweet even this way!
I will definitely recommend to my clients!
awesome! maybe the pumpkin puree was sweet enough?
Oh we just baked a pumpkin and used the warm flesh. We tasted it straight out of the oven and yes it was sweet!!
🙂 i used the higher amount of the almond flour, so the sweetness worked out for me. Prob the almond flour was also more mealy and hence needed more. start with half and adjust the sweetness later