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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 Â
- Spiced Sweet Potato Doughnuts with Cinnamon sugarÂ
- 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.Â
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). Â
Vegan Pumpkin Pie Truffles
Ingredients Â
- 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
InstructionsÂ
- 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.)Â
- 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.Â
- Using your hands, form the dough into smooth balls.Â
- 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.
I’ve seen people preparing pumpkin halva but pumpkin pie different. Should try this.
the batter itself is definitely delicious and i love the fudge concept here – nice contrast to all the date and peanut focused balls you see in health shops now.
i will say that i underestimated how much moisture needs to evaporate from the pan while cooking. for sure i get that we’re all working with different pumpkins or squashes coming from either a can or homemade, like you mention … but i ended up needing to add, no lie, somewhere close to 1/3c of almond flour along with some extra coconut flour after following your recipes times and measurements. i even decided to put it back in the fridge for awhile because of how moist/sticky it was.
anyway, i think if i hadn’t read through all the comments, i would have thought that i had really messed it up somehow haha!
and i do agree with another commenter, i think this would still taste awesome with less maple syrup, actually. (i used my own pumpkin puree). i’m making these for a holiday party so i decided to indulge in peoples sweet tooth’s!
stoves and pans also matter, if the pan is too thick and stove heat low, then it will take much longer. you could freeze the mixture, then use a scoop to shape. or just convert the mixture into bars. Press into a pan, freeze and slice.
If I use vanilla flavor rum or any liquor, should I still add vanilla extract?
Thank you
you can omit it
Thank you!! I love your recipes !
Just made them and they are delicious…needed the extra coconut flour and also added rum extract.
Because I have a terrible sweet tooth, added 1T of coconut sugar to the batter. perfect!
As always, thank you.
Jo
awesome! yes the moisture content in pumpkin varies,you can cook it longer to reduce so you dont need as much flour
It tastes AMAZING! I put half of maple syrup . Thank you Richa for your great receipes!
awesome!
Making these right now. Super easy and even my meat-eating husband likes them. I followed the instructions and the only thing I’m doing differently, is about halfway through rolling into balls, I chilled the remaining dough again for ten minutes to make it easier to handle. This was also after adding the two tablespoons of extra almond flour. Thank you for your delicious recipe. Everyone at our street Fall Fair is going to love them.
yay! pumpkin purees vary by brand in terms of moisture content. Just cook a minute or so longer so that the moisture reduces more
Thanks for the tip! I used an organic pumpkin purée that I’ve bought before but yes this may have been too runny. I will cook longer next time. I’m planning on making these again next weekend for thanksgiving. 🎃
Made these this week and they were gone in barely three days. My boyfriend and I love them!!
I’ll definitely make them again soon when I can get my hands on more pumpkin (not easy to come by in Holland…)
yay! you can use other squash or sweet potato mash
Has anyone tried these with a non-nut flour? Seems like anytime I try to substitute the almond flour in recipes, the texture is wrong, or everything is crumbly and falls apart.
regular flour doesnt have texture and absorbs more moisture than almond flour. Try with a mixof (half the amount of almond flour) oat flour and coconut flour.
Made them! Delicious, couldn’t resist!
yay!
I’m giving you a 5 star rating because I love your recipes!!! I’ve cooked many of them and they’ve all been delicious!!! The pumpkin mac was a huge hit the other night and I’m making these pumpkin truffles tonight.
Thats awesome! thanks!