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
- Spiced Sweet Potato Doughnuts with Cinnamon sugar
- 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.
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).
Vegan Pumpkin Pie Truffles
Ingredients
- 1 cup (245 g) pumpkin puree (pure pumpkin not pie mix)
- 1/4 cup (80.5 g) maple syrup
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/4 tsp (0.25 tsp) salt
- 1 tsp pumpkin pie spice (or use a mix of cinnamon, ginger, nutmeg)
- 1/2 cup (58.58 g) + 2-3 tbsp almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/2 tsp (0.5 tsp) cinnamon
Instructions
- 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.)
- 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.
- Using your hands, form the dough into smooth balls.
- 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.
Molly says
October 4, 2018 at 4:18 pmCan you use more almond flour instead of the coconut flour and Florida Crystals instead of coconut sugar? (HATE and am allergic to coconut).
Thanks,
Richa says
October 4, 2018 at 5:55 pmyes you can. and the sugar too.
Amelia says
October 4, 2018 at 8:37 pmOooo these look good. Can’t wait to make them, I’ll update when I do 🙂
Cassie Autumn Tran says
October 4, 2018 at 9:43 pmThese are PERFECT! I love pumpkin pie in fun-sized forms. They look just like sugary donut holes, my favorite!
gladys says
October 5, 2018 at 10:14 amlove these. Great to use extra pumpkin. I used chocolate powder and cardamon in with the sugar as a taste twist.
janet says
October 5, 2018 at 12:50 pmHi! Just out of curiousity, what is special about coconut flour that you include 3T of it rather than just add 3T more of almond flour. (I don’t know much about flours obviously!) I’m looking forward to making these. I have a bag of unsweetened coconut flakes. Is it possible for me to make the needed coconut flour from this. rather than buying some? Thank you so much.
Richa says
October 5, 2018 at 7:49 pmcoconut flour absorbs a lot more moisture than almond flour. To get a non sticky mixture that can be shapes, you would need a lot more almond flour than 3 tbsp. That much almond flour will make the mixture heavier, less pumpkiny,less sweet and more gritty. the coconut flour balances it out by absorbing the extra moisture allowing for a good balance of pumpkin and flours.
Vinny says
October 15, 2018 at 12:18 pmVery interesting and helpful, Richa‼️
Richa says
October 5, 2018 at 7:51 pmcoconut flour is defatted flakes made into flour. if you bledn the flakes, you’ll get coconut butter. you can use more almond flour or a mix of almond and oat/other grain flours. Just use enough for a no too sticky mixture and let the shaped truffles chill so that they are not too soft or sticky.
Vinny says
October 15, 2018 at 12:53 pmJust a clarification:
Coconut flour is ground desiccated, not defatted, coconut flakes.
Richa says
October 15, 2018 at 2:47 pmcoconut flour is defatted.
Silvina says
October 5, 2018 at 10:26 pmHi: is it safe to eat raw almond and coconut flour? Thanks.
Richa says
October 6, 2018 at 12:12 amyes. almond flour is flour of almonds. Almonds can be eaten raw as is.
coconut flour is also safe to eat raw
Catherine Brodeur says
October 7, 2018 at 10:34 amOMG…I just made these & they are ridiculously good. I ended up adding more almond & coconut flour, so it’s possible my heat wasn’t high enough to cook out enough moisture but THEY TASTE JUST LIKE THE PUMPKIN PIE INSIDES AND I AM SO HAPPY RIGHT NOW…THESE WILL BE MADE AGAIN & AGAIN!💚
Richa says
October 7, 2018 at 11:33 amSo awesome! Pumpkin purees vary in moisture depending onthe brand and of course the stove and pan matter. you an cook it a min or so longer until it is somewhat caramel like mixture on the edges. Either way they turn out great!
Nikki says
November 28, 2019 at 8:32 amAny substitute for the almond flour? I am gluten free but also allergic to nuts (coconut is fine)
Richa says
December 8, 2019 at 6:04 pmUse oat flour
Amy Bressler says
October 10, 2018 at 8:49 amThese are delicious! Love them! Thanks for your great recipe!
Question: what is best way to freeze? Just in a container or should they be wrapped up and in a container? Thanks!!! 🙂
Richa says
October 10, 2018 at 10:26 amjust in a box where they fit well there isnt too much air space.
Brigitte says
October 12, 2018 at 12:29 amThe fats are not mentioned in the nutrition facts. Please, can you tell us the quantity of fat/saturated fat found in a ball? Thank you very much!
Richa says
October 12, 2018 at 1:13 amThey are mentioned. Total fat is 2 gm per ball. The sat fat is probable less than 0.1, so it shows as 0 which doesnt display in the widget.
Natalie says
October 16, 2018 at 9:26 pmThese truffles look absolutely amazing! I love pumpkin anything!
Nikki Rodney says
October 17, 2018 at 12:23 pmLove this and love your blog Richa. Thank you for all your work.
I halved the maple syrup and omitted the sugar in the final step–just rolled the balls in cinnamon. They were overly sweet even this way!
I will definitely recommend to my clients!
Richa says
October 17, 2018 at 4:35 pmawesome! maybe the pumpkin puree was sweet enough?
Nikki Rodney says
October 17, 2018 at 5:03 pmOh we just baked a pumpkin and used the warm flesh. We tasted it straight out of the oven and yes it was sweet!!
Richa says
October 17, 2018 at 8:12 pm🙂 i used the higher amount of the almond flour, so the sweetness worked out for me. Prob the almond flour was also more mealy and hence needed more. start with half and adjust the sweetness later
Kelsie says
October 17, 2018 at 12:45 pmDo these have to be refrigerated? Or can you store in a closed container unrefrigerated? Thanks! Can’t wait to try them.
Richa says
October 17, 2018 at 4:34 pmrefrigerated they will keep for upto 5 days. frozen for a month
April says
October 31, 2018 at 1:22 pmThese were so easy to make and came out perfect! Instead of vanilla I used two tablespoons of Grand Mariner, absolutely delicious. Thank you for a wonderful recipe 😊
Richa says
October 31, 2018 at 3:57 pmawesome!!
Melissa says
November 4, 2018 at 1:25 pmI just made these. So easy to make and so tasty! Actually they taste the same as my vegan almond flour pumpkin bars but much softer, of course. Great recipe! Thank you.
Richa says
November 4, 2018 at 1:45 pmawesome!
Vinny says
November 5, 2018 at 8:39 amAs Richa says:
“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.”
As the ShopRite brand pumpkin purée I buy is fairly moist, I find cooking in a skillet rather than a pot offers more surface area for evaporation and thus caramelization , especially since I happily follow Richa’s suggestion to double the recipe. Yum‼️Her cardamom suggestion rocks, too!
m says
November 6, 2018 at 8:26 amThese are sooo good. I didn’t have coconut flour so used desiccated coconut instead. I also rolled them in hemp meal with the cinnamon to avoid the extra sugar. They turned out perfectly.
Jenny says
November 13, 2018 at 2:44 pmHello! These look delicious! I wanted to ask, though – can it be made with all-purpose flour?
Richa says
November 13, 2018 at 5:33 pmyes. you will need much less all purpose flour. Add a tbsp at a time until just about starting get stiff. Then chill so it gets les sticky. Also the texture is much better with almond and coconut, so add atleast a tbsp or so of either. Regular flour can get too gummy/sticky.
P says
November 21, 2018 at 7:57 amHi Richa! Love your blog, has been life saving on this vegan journey. We have nut allergy so almond/coconut flours can’t be used, how does oat flour work with all purpose flour? What ratio should I use to avoid it being too gummy? Thanks!
Richa says
November 22, 2018 at 12:10 amstart with just a quarter cup. a tbsp of pumpkin seed meal or sunflower seed meal willhelp. Some oat flour in the mix will help too. Just add a bit at a time to make a slightly sticky state then chill
stephen says
November 21, 2018 at 6:47 pmI was just invited to a neighbor’s house for Thanksgiving dinner and need something easy and delicious to make. These will be perfect! Thank you.
Ashley says
December 8, 2018 at 8:21 pmHow long do these keep for?
Richa says
December 9, 2018 at 10:27 amabout 5 days in the refrigerator.
Kelly says
May 14, 2019 at 3:18 pmI’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.
Richa says
May 14, 2019 at 6:36 pmThats awesome! thanks!
Roxana Goatcher says
September 28, 2019 at 7:42 amMade them! Delicious, couldn’t resist!
Richa says
September 28, 2019 at 12:15 pmyay!
Tracy says
September 28, 2019 at 2:25 pmHas 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.
Richa says
September 28, 2019 at 3:35 pmregular 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.
Anna Trombetta says
October 2, 2019 at 4:46 amMade 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…)
Richa says
October 2, 2019 at 10:59 amyay! you can use other squash or sweet potato mash
Elizabeth says
October 5, 2019 at 11:03 amMaking 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.
Richa says
October 5, 2019 at 11:54 amyay! pumpkin purees vary by brand in terms of moisture content. Just cook a minute or so longer so that the moisture reduces more
Elizabeth says
October 5, 2019 at 12:14 pmThanks 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. 🎃
S says
October 13, 2019 at 8:34 amIt tastes AMAZING! I put half of maple syrup . Thank you Richa for your great receipes!
Richa says
October 13, 2019 at 12:44 pmawesome!
Jo says
October 18, 2019 at 9:44 amJust 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
Richa says
October 18, 2019 at 11:04 amawesome! yes the moisture content in pumpkin varies,you can cook it longer to reduce so you dont need as much flour
Steffee says
November 16, 2019 at 7:11 amIf I use vanilla flavor rum or any liquor, should I still add vanilla extract?
Thank you
Richa says
November 16, 2019 at 9:57 amyou can omit it
Steffee says
November 16, 2019 at 2:44 pmThank you!! I love your recipes !
liz says
December 19, 2019 at 8:17 amthe 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!
Richa says
December 19, 2019 at 10:34 amstoves 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.
Mallikarjuna says
February 12, 2020 at 9:04 amI’ve seen people preparing pumpkin halva but pumpkin pie different. Should try this.
Zanna says
April 14, 2020 at 9:30 amI was just looking for something I could quickly make as a sweet (for Tamil New Year) using up the last of this huge pumpkin I had (we already made a lot of pumpkin halwa haha). Since I was making so many other dishes I didn’t feel like spending time making almond flour and coconut flour this time. I’ll try making the recipe as close as possible to the original later, but I thought I would comment that it came out very nice for me like this:
– pressure cooked 1.5 cups of pumpkin (and poured off the bit of remaining water to make payasam)
– mashed it and cooked it with 1/4 cup of palm jaggery until the syrup was sticky
– added 1/4 tsp chai masala
– added about 3/4 cup oat flour (made by grinding porridge oats)
– added 1 tbsp coconut oil (not really necessary I think, just wanted to make it taste richer)
– cooked it until it became very thick, then added ~1/4 cup more oat flour
– rolled it into balls
– rolled them in cane jaggery and cinnamon
I love the fudgy texture <3
Jennifer says
August 25, 2020 at 2:37 pmI plan on making these but have a question: is the almond flour the blanched variety without the skins? It appears that way from the video. And you said you can also use oat flour instead of almond? These look delicious – can’t wait to try. Thank you!
Richa says
August 25, 2020 at 4:30 pmIt’s without skin flour