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In transparency, I struggled with what to call these lovely little bites.
Are they vegan? Yes.
Are they gluten free? Yes.
Dairy free? Yes.
Refined sugar free? Yes.
Easy to whip up in the time it takes you to read this blog post? Yes.
But most importantly, it fits the posting criteria of being delicious and deeply satisfying.
They really don’t taste like pumpkin pie, or pumpkin bread, but they taste like a pumpkin cookie dough flecked with cozy spices.
They are more of a snack than a dessert, and I love to have one or two of these with afternoon tea without the worries of my blood sugar spiking and crashing on me.
Oat flour and almond flour are key ingredients in this recipe for their texture and flavor. However, you can substitute them with other gluten-free or grain-free flours, such as coconut flour (though you may need to adjust the quantity) or sunflower seed flour. If you’re not concerned about gluten or grains, all-purpose flour can also work.
Yes! Coconut sugar can be swapped for other sweeteners like maple sugar, brown sugar, or even a liquid sweetener like maple syrup or honey. If you use a liquid sweetener, reduce the amount of pumpkin puree to maintain the correct consistency of the mixture.
Pumpkin puree is a key ingredient for flavor, but if you don’t have it, you could substitute it with sweet potato puree or butternut squash puree. Just make sure the texture is similar—thick and smooth.
Almond butter provides richness and helps bind the mixture. If you’re allergic to nuts or prefer a different flavor, you can swap almond butter with sunflower seed butter, peanut butter, or cashew butter.
Yes! The pumpkin seeds add a nice crunch and texture, but you can substitute them with other coatings, such as crushed graham crackers, shredded coconut, or even chopped nuts like pecans or walnuts.
Looking for more ways to use pumpkin?
Check out my Pumpkin Spice Latte Bread
I also have a couple more pumpkin baked goods coming your way so be sure to be on the lookout!
“What else can I use?
Let’s discuss substitutions.
If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, clove, and/or ginger.
If you don’t have coconut sugar, you can use brown sugar.
If you don’t have oat and almond flour, you can use one of the two. Don’t have either? I’m sure you can use all purpose, though I haven’t tested it so let me know how it comes out!
These truffles are really low stress, low risk, and high reward… everything I look for in an afternoon pick me up!
No-Bake Pumpkin Pie Truffles
Ingredients
- 1/2 cup oat flour
- 1/2 cup blanched almond flour
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt, fine grade is preferred, but not essential
- 4 tbsp coconut sugar
- 1/4 cup pumpkin puree
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/3 cup roasted pumpkin seeds, for coating
Instructions
- In a medium bowl, whisk together flours, sugar, pumpkin pie spice, and sea salt.
- Add the wet ingredients and, using a wooden spoon or clean hands, work together until completely combined. This will take less than a minute.
- Using a small ice cream scoop or Tablespoon measure, scoop small balls of the mixture into your hand.
- Roll briefly, then coat in pumpkin seeds and place on a lined cookie sheet or container.
- Refrigerate for at least one hour.
- These will keep up to a week in the fridge, though mine never last that long!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These grab and go bites are delish! I can’t get enough!
Lara, thank you!! This means so much.
Enjoy,
Kat.
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Made these with all purpose flour in place of the oat flour.
Delicious, they may not last too long as I keep snacking
I am making these tomorrow! I have been hanging onto some leftover pumpkin wondering what to do with it, now I know, can’t wait to see how they come out.