Paleo Pumpkin Spice Cake Balls Recipe

Tis the season for pumpkin spice everything! Pumpkin has a special place in my heart, because it’s my dad’s favorite flavor (next to chocolate). Every fall we enjoy pumpkin pie twice – once for his birthday near Halloween, and again at Thanksgiving. But pumpkin flavored treats don’t have to be loaded with refined sugar and flour to have that sweet fall flavor. These easy no-bake paleo pumpkin spice cake balls are the perfect solution to a fall treat with a healthier twist.

Paleo Pumpkin Spice Cake Balls Ingredients

¾ Cup Coconut Flour
½ Cup Pumpkin Puree
¼ Cup Almond Butter
¼ Cup Coconut Sugar
¼ Cup Maple Syrup
2 Tablespoons Almond Milk
1 Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon All Spice
¼ Teaspoon Ginger

Paleo Pumpkin Spice Cake Balls Directions

In a large mixing bowl, combine the dry ingredients (coconut flour, coconut sugar, and spices).
Put the almond butter and maple syrup in a microwavable bowl, and heat for 25 seconds. Stir to combine. Add the vanilla extract.
Combine the wet and dry mixtures in the larger mixing bowl, along with the pumpkin puree. Stir in the almond milk.
Shape the mixture into little tablespoon-sized balls. If you want an optional cinnamon and sugar coating (I didn’t), mix 50/50 coconut sugar and cinnamon in a bowl and roll each ball through it.

That’s it! Refrigerate for 10 minutes before serving. Bring them along to a fun Thanksgiving potluck, or store them in the fridge to snack on in between festive gatherings.

Also, how cute are the cupcake-themed measuring cups? I couldn’t resist buying them at Anthro a few weeks ago. You can find some similar ones here or below: