Description
One chilly October afternoon, with pumpkin cravings high and time running low, I whipped these up for my niece’s pumpkin-carving party. With sticky hands and a sprinkle of chaos, what came out was pure magic—bite-sized pumpkin pie hugs. No oven, no stress—just nourishing joy in every bite. Whether you’re on-the-go or curled up with a mug of tea, these little gems will bring autumn to your taste buds.
Ingredients
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2 tbsp coconut or almond flour
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1 tbsp vanilla protein powder (or use extra flour)
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1 tbsp pumpkin pie spice
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1 cup cashew butter (room temp & smooth)
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1 tbsp maple syrup or honey
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2 tbsp pumpkin purée (not pie filling)
Instructions
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Mix Everything: In a bowl, combine all ingredients. Stir until a thick dough forms.
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Adjust Texture: Too sticky? Add a little flour. Too dry? Add a dash of syrup.
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Roll Into Balls: Use a tablespoon or mini scoop to shape 1-inch balls. Roll with damp hands to avoid sticking.
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Chill to Set: Place on a parchment-lined plate and refrigerate 20–30 minutes (or 10 in the freezer).
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Store & Enjoy: Keep in an airtight container in the fridge for up to 1 week, or freeze for 2 months.
Notes
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Use sunflower seed butter for a nut-free version.
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Sprinkle with extra pumpkin spice for flair.
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Great with coffee or tucked into a lunchbox!
- Prep Time: 10 minutes
Nutrition
- Calories: 110 per ball, based on 12 balls
- Sugar: 3g
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g