No bake pumpkin cookie dough balls are the perfect treat for fall! They’re low in sugar, packed with extra nutrition and delicious!
I’m a huge fan of both any and all things cookie dough, and any and all things pumpkin, which is exactly how this recipe for pumpkin cookie dough bites was born!
I wanted an energy ball that wasn’t filled with nuts or seeds, but rather reminded me of the cookie dough pieces I’m always on the hunt for in my ice cream, with a pumpkin twist!
If you follow me on Instagram, than you know I believe pumpkin is a year round food and am determined to make as many things with it as I possibly can! The obsession is real, and if you’re reading this I can bet that you LOVE all things pumpkin too!
Speaking of pumpkin recipes, last year I wrote an entire pumpkin cookbook with sweet pumpkin recipes, savory ones and even one for your dog because pooches love pumpkin too!
These bites are perfect after lunch when you need a little treat, as part of your breakfast with coffee, or anytime you need a little pumpkin pick me up! Both pumpkin and chickpeas are high in fiber, making this a snack with staying power!
Pumpkin is a great source of vitamin A and C as well and potassium and fiber. I love that this recipe is naturally sweetened with maple syrup, and a little bit of chocolate. They’re not super sweet, but definitely satisfy that craving for a pumpkin treat!
No Bake Pumpkin Cookie Dough Ball Ingredients:
- pumpkin puree
- peanut butter
- maple syrup
- coconut flour
- almond flour
- pumpkin pie spice
- vanilla extract
- chocolate chips
These pumpkin cookie dough bites are so delicious you won’t even believe what one of the main ingredients are! I love that they’re gluten free, dairy free, and require no baking–just a few easy steps to pumpkin cookie dough goodness!
- 1 can chickpeas (garbanzo beans)
- 1/3 cup pumpkin puree
- 1/3 cup creamy unsweetened peanut butter
- 1/2 cup maple syrup*
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. pumpkin pie spice
- 1/4 + 1 tbsp cup coconut flour
- 2 tbsp. blanched almond flour
- sprinkle of salt
- 1/2 cup milk or dark chocolate chips ( I used Lilly’s Sweets)
- sea salt flakes
- In the bowl of a food processor, combine the entire can of drained chickpeas, the pumpkin puree, peanut butter, maple syrup, and vanilla extract. Blend until combined and until you cannot see any more intact chickpeas.
- Add coconut flour, almond flour, pumpkin pie spice and salt. Pulse a couple more times until the dough is combined but appears less wet looking then before. It should feel sticky in your hands but not completely stick to your hands.
- Remove from food processor and stir in chocolate chips.
- Use a cookie scoop to scoop out a 2 tbsp. serving. Roll in the palm of your hands into a ball and place on a sheet of parchment paper. Sprinkle the batch with a little bit of flakey sea salt.
- Repeat with remaining dough and refrigerate for at least 1 hour before grabbing a bite!
- Store in an airtight container in the fridge for up to a week.
*Feel free to use 1/4 cup of maple syrup for an even lower amount of sugar.
To make this recipe nut free, substitute the peanut butter for tahini. Also feel free to substitute almond butter for peanut butter if you have a peanut allergy.
Other pumpkin recipes you’ll love:
Here are a few other pumpkin items I am loving for fall!
pin these balls for later!