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
For best results, ensure that all ingredients are well-incorporated to achieve a smooth consistency in the dough. If the dough feels too sticky to shape, add a little more almond flour to adjust the texture. These Pumpkin Pie Balls can be stored in an airtight container in the refrigerator for up to a week, making them an excellent make-ahead treat for gatherings or personal enjoyment.
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