Envision this: a cozy autumn afternoon, the air filled with the warm aroma of cinnamon and nutmeg.
There’s something about Pumpkin Pie Balls that makes them irresistibly inviting, and they’re a breeze to whip up.
These delightful treats transform simple ingredients into a comforting dessert, with spiced pumpkin flavors wrapped in a crunchy coating.
Perfect for any gathering or a quiet moment of indulgence.
Let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Baking sheet
- 1 Parchment paper
- 1 Mixing spoon
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup almond flour
- 1/2 cup rolled oats, finely ground
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup crushed graham crackers or gingersnaps
Cook & Prep Time
To efficiently manage your time while preparing Pumpkin Pie Balls, you can follow this timeline:
- Reading the Recipe:
- Allocate about 5 minutes to thoroughly read through the entire recipe, including ingredients, equipment, and instructions, to guarantee you understand the steps and have everything needed.
- Preparation Time (15 minutes):
- 0:00 – 2:00: Gather all the ingredients and equipment listed.
- 2:00 – 5:00: Measure out the canned pumpkin puree, almond flour, and ground oats, and add them to the mixing bowl.
- 5:00 – 8:00: Measure and add the maple syrup, ground cinnamon, nutmeg, ginger, allspice, and salt to the bowl.
- 8:00 – 10:00: Mix all the ingredients together until a cohesive dough forms.
- 10:00 – 12:00: Line a baking sheet with parchment paper.
- 12:00 – 15:00: Use a tablespoon to scoop the dough, shape it into 1-inch balls, and roll them in crushed graham crackers or gingersnaps.
- Resting Time (30 minutes):
- 15:00 – 45:00: Place the coated balls onto the prepared baking sheet and refrigerate them for at least 30 minutes to set.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Combine the pumpkin puree, almond flour, and ground oats in a mixing bowl.
Add the maple syrup, ground cinnamon, nutmeg, ginger, allspice, and salt to the mixture.
Stir the ingredients together until they form a cohesive dough.
Line a baking sheet with parchment paper.
Use a tablespoon to scoop the dough and shape it into 1-inch balls.
Roll each ball in the crushed graham crackers or gingersnaps until fully coated.
Place the coated balls onto the prepared baking sheet.
Refrigerate the balls for at least 30 minutes to set before serving.
Serving Tips
- Whipped Cream Topping: Add a dollop of whipped cream on top for an extra touch of sweetness and creaminess.
- Drizzle of Chocolate: Drizzle melted dark or white chocolate over the balls for a decadent touch.
- Sprinkle of Crushed Nuts: Garnish with crushed pecans or walnuts for added crunch and a nutty flavor.
- Dust with Powdered Sugar: Lightly dust with powdered sugar for a classic, sweet finish.
- Serve with Fresh Berries: Pair with fresh raspberries or strawberries to add a burst of freshness and vibrant color.
Storage
Store Pumpkin Pie Balls in an airtight container in the refrigerator to maintain freshness.
They can be kept for up to a week, making them a convenient make-ahead dessert option.
Freezing
To freeze Pumpkin Pie Balls, place them on a baking sheet to firm up.
Then transfer to an airtight container or freezer bag.
They can be frozen for up to three months.
Reheating
Pumpkin Pie Balls are best enjoyed chilled and don’t require reheating.
For ideal texture and taste, serve them straight from the refrigerator or after a short rest at room temperature.
Final Thoughts
Pumpkin Pie Balls are a delightful, no-bake dessert that encapsulates the flavors of fall.
With a straightforward preparation process, they offer a quick and satisfying treat for any occasion.
The combination of pumpkin puree and warm spices creates a comforting taste reminiscent of traditional pumpkin pie.
To enhance convenience, these treats can be prepared in advance and stored in the refrigerator.
This makes them a perfect option for gatherings or as a quick indulgence throughout the week.
Enjoy the simplicity and rich flavors that these Pumpkin Pie Balls bring to your dessert table.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Sure, you can use fresh pumpkin. Cook and puree 1 cup of fresh pumpkin, ensuring it’s smooth and excess moisture is removed. Drain well, as excess water can affect texture. Proceed with the recipe as instructed.
Are There Any Nut-Free Alternatives to Almond Flour?
You can substitute almond flour with 1/2 cup of oat flour or all-purpose flour for a nut-free option. Make certain you maintain the same quantity to keep the dough’s consistency, adjusting slightly if needed.
Can I Substitute Honey for Maple Syrup?
Yes, you can substitute honey for maple syrup in equal amounts. Use 1/4 cup honey. It will add a slightly different flavor and a bit more sweetness, so adjust other ingredients if necessary to balance taste.
How Can I Make These Pumpkin Pie Balls Vegan?
To make them vegan, guarantee all ingredients are plant-based. Use vegan graham crackers or gingersnaps, and confirm almond flour and oats aren’t processed with animal products. Replace honey with maple syrup as needed for a vegan sweetener.
What Can I Use Instead of Graham Crackers or Gingersnaps for Coating?
Use finely crushed pecans or walnuts for a nutty coating. Measure 1/2 cup and guarantee even texture. Stir in 1/4 teaspoon cinnamon for added flavor. Roll each ball thoroughly, guaranteeing even coverage before refrigerating to set.
Pumpkin Pie Balls
Equipment
- 1 Mixing bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 Baking sheet
- 1 Parchment paper
- 1 Mixing spoon
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup almond flour
- 1/2 cup rolled oats finely ground
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup crushed graham crackers or gingersnaps
Instructions
- In a mixing bowl, combine the pumpkin puree, almond flour, and ground oats.
- Add the maple syrup, ground cinnamon, nutmeg, ginger, allspice, and salt to the mixture.
- Stir the ingredients together until they form a cohesive dough.
- Line a baking sheet with parchment paper.
- Use a tablespoon to scoop the dough and shape it into 1-inch balls.
- Roll each ball in the crushed graham crackers or gingersnaps until fully coated.
- Place the coated balls onto the prepared baking sheet.
- Refrigerate the balls for at least 30 minutes to set before serving.
Notes
