I know it’s not Fall right now, and therefore it’s technically not “Pumpkin Spice Season”… but we’re in the dead of winter, it’s FREEZING cold outside and I just wanted something really, truly comforting. And what’s more comforting than Pumpkin Spice? Pretty much nothing. Nothing except pumpkin spice + cookie dough! Hense, Pumpkin Spice Cookie Dough Balls!
We’ve been on a raw cookie snacking binge the last week. I’ve made all our favorites. From classic chocolate chip to peanut butter, lemon, ginger, and even peppermint, we’ve had them all and still wanted to try something new.
When I open a can of pumpkin, I like to use it in multiple recipes all at once. Each recipe calls for a bit, but none need the entire massive can. I’ve tried putting leftovers in the fridge, but I always forget about them and they go to waste. So when I had extra pumpkin this time, it was time to introduce it to one of our all-time favorite sweet treats… no-bake cookie dough balls.
Can I use rolled oats instead of oat flour?
The cookie dough will be chunky and not at all “dough-y” if you sub in rolled oats for the flour. Luckily, it’s REALLY easy to make your own oat flour if you have a high powered blender. Even running oats through a food processor will break them up into granules, which isn’t perfect but still beats whole oats in these balls.
To make oat flour, add rolled or quick-cooking oats to your high powered blender and run on high speed until a powdery flour forms. You can stop the blender every 10-20 seconds at first to knock down the sides so that all the oats hit the blades at the bottom. I have a Vitamix which makes oat flour in about 90 seconds. The exact time will vary depending on your blender though, so just watch for the consistent texture. It’s the same stuff you buy at the store, for a lot less money.
Can I substitute pumpkin pie filling or pre mixed pumpkin spice?
Pre-mixed pumpkin spice – yes. If you have a pre-mix that you like, awesome! It saves time over going through the spice cabinet for 4 different jars! The pre-mixed pumpkin spice blends vary a lot, so you might want to start with 1/2 tsp and add 1/4 tsp more at a time until it’s got the right amount of spice for your taste buds.
Pumpkin pie filling – no. The canned pie filling is already sugared and spiced, so the texture and flavor are both completely different from pure canned pumpkin puree. I’m sure there’s a way to make cookie dough balls out of the canned filling, but I prefer to sweeten and spice my own so I’ll leave that recipe to the experts on that ingredient and stick to what I know best.
Love vegan raw cookie dough balls as much as we do? Check these out!
- Chocolate chip cookie dough balls
- Peanut butter cookie dough balls
- Lemon Sugar Cookie Dough Balls – with coconut & almond flour
- Ginger Spiced Cookie Dough Balls – with coconut & almond flour
So here they are, our most recent addition to our cookie dough arsenal. If you make these Pumpkin Spice Cookie Dough Balls, let us know what you think! We love to hear (and see!) what you’ve created and as always, we hope you love them as much as we do. Enjoy!
Pumpkin Spice Cookie Dough Balls – Vegan, GF, No Bake
- Mixing bowl and spatula
- Lined baking sheet
- Measuring cups and spoons
- 1 cup Oat flour *Make your own from rolled oats in your high powered blender by running them on high speed for ~90 seconds or until a powdery flour forms
- ½ cup Pure Pumpkin Puree
- 2 tbsp Brown sugar Can sub coconut sugar but they won't be as sweet
- ½ tsp Pure vanilla extract
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Sea salt
- ⅛ tsp Cloves
- Combine pumpkin, sugar and vanilla in the mixing bowl and stir well to combine
- Add oat flour, spices and salt to pumpkin mixture and fold together to combine until cookie dough texture forms
- Use a cookie scoop or shape and roll balls with your hands
- Set on a lined cookie sheet, cover and refrigerate 1 hour to set
- Enjoy! Keep leftovers in an airtight container in the fridge for ~5 days or in the freezer for 1 month.