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Pumpkin Spice Balls

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Hope everyone had a fun Halloweeny day!  I also hope you’re not tired of sweets because here’s another delicious dessert made with pumpkin purée, coconut butter, and your favorite cookie crumbs, all dipped in dark chocolate.  You’ll get all the flavors of fall in one scrumptious bite! They can be made gluten-free and vegan if you prefer, and they’ll also make a great Thanksgiving addition to your table, even if you’re serving pies.  Or, a nice afternoon indulgence alongside a hot cup of tea.

Pumpkin Spice Balls
 
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Recipe type: Gluten Free Dessert
Serves: 28 balls
Ingredients
  • ¼ cup cream cheese (dairy or vegan)
  • 3 tablespoons coconut sugar
  • ⅓ cup pumpkin purée
  • *1¾ cup cookie crumbs (gluten-free or regular) plus 1 teaspoon for sprinkling on top. You'll need 1-2 boxes of cookies, see notes below.
  • ¾ teaspoon pumpkin pie spice
  • ½ cup melted coconut butter
  • pinch of salt
  • 1 cup dark chocolate chips
  • 1 tablespoon melted coconut oil or butter
Instructions
  1. Line a baking sheet with parchment paper, or a non-stick baking mat.
  2. *Add the cookies to the blender to make 1¾ cups of crumbs, plus 1 teaspoon, and set aside.
  3. In a large bowl mix the cream cheese and coconut sugar with a hand or stand mixer with paddle attachment.
  4. Add the pumpkin until well combined, scraping sides of bowl as needed.
  5. Add cookie crumbs, pumpkin spice mix, and salt.
  6. Lastly, add the coconut butter and mix well.
  7. Scoop about 1 tablespoon of dough to form individual balls and place on the baking sheet.
  8. Refrigerate the balls about 1 hour, longer is fine.
  9. In the meantime, in a medium bowl, melt the chocolate and coconut oil/butter over a pot of simmering water, or use your microwave.
  10. Dip each ball in the melted chocolate, rolling with a fork to cover the entire surface. Let the excess drip off into the bowl, and place back onto the baking sheet. Sprinkle with a few cookie crumbs while the chocolate is still wet.
  11. Refrigerate for several hours before eating.
  12. Store in an airtight container in the fridge.
  13. Makes 28 balls.
*Notes:
  1. If you're gluten-free you can use Simple Mills cinnamon cookies; you'll need 2 boxes (https://www.simplemills.com/collections/crunchy-cookies/products/crunchy-cinnamon-cookies)
  2. If you're not concerned about gluten, these are perfect; you'll need close to 1 box (https://www.amazon.com/Trader-Joes-Belgian-Butter-Waffle/dp/B00KTGWTMM/ref=sr_1_9_a_it?ie=UTF8&qid=1541019175&sr=8-9&keywords=trader+joe%27s+butter+cookies)
 

 

 

 

 

 

 

 

 

Pull-Apart Pumpkin Spice Dinner Rolls (GF)(V)

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It isn’t too early to be thinking about Thanksgiving, is it?!  These moist pumpkin rolls are the perfect gluten-free side for your Thanksgiving table this year.  The flour blend is a combination of oat flour, almond flour, and potato starch, lightly sweetened with coconut sugar and maple syrup, subtly flavored with pumpkin puree, and just the right amount of pumpkin spice!  Don’t be intimidated by the yeast, they really are simple to make and most of the prep time is the rest/rise time here.  Your kitchen will smell divine as they bake and if you can’t wait until Thanksgiving,  you can give these a whirl for your Halloween dinner.

5.0 from 1 reviews
Pull-Apart Pumpkin Spice Dinner Rolls (GF) (V)
 
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Recipe type: Gluten Free Biscuits
Serves: 1 dozen
Ingredients
DRY
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup potato starch
  • ¼ cup, plus 2 tablespoons coconut sugar
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
PUMPKIN MIXTURE
  • ½ cup pumpkin purée (room temperature)
  • ½ cup melted ghee or butter
YEAST MIXTURE
  • 1 cup lukewarm milk (coconut, almond, or dairy)
  • 2 tablespoons maple syrup
  • 2 teaspoons active dry yeast
Instructions
DRY
  1. In a large bowl whisk all the dry ingredients together and combine well; set aside.
PUMPKIN MIXTURE
  1. In a small bowl combine pumpkin and ghee/butter and mix well with a fork; set aside.
YEAST MIXTURE
  1. In a glass measuring cup, mix together the warm milk with the maple syrup. Sprinkle in the yeast and give it a quick stir. Let it sit for 5-10 minutes until foamy and bubbly.
INSTRUCTION
  1. Using a hand mixer, or stand mixer with a paddle attachment, add the pumpkin mixture along with the yeast mixture to the dry and mix on low speed until everything is combined.
  2. Continue to beat on medium speed for 2 minutes scraping down the sides with a spatula as needed.
  3. Kick the speed to high and continue mixing for 3-4 additional minutes until the dough resembles a cake-like batter. It will start out wet but slowly thicken as you're mixing. With your spatula, push the dough to the center of the bowl into a ball, cover with a towel, and let rest in a warm place for 1 hour. It should double in size.
  4. Preheat the oven to 375°.
  5. Sprinkle some potato starch onto a work surface, transfer the dough, then using a knife or bench scraper, divide into 12 portions.
  6. Pick up each piece and roll into balls. It will be slightly sticky but manageable; use more potato starch if needed.
  7. Transfer the balls to a parchment lined, 12 inch cast iron skillet or round baking pan.
  8. Cover with a towel and let rest 30 minutes. After 30 minutes they should double in size and stick together.
  9. Sprinkle with 1-2 tablespoons of coconut sugar or your favorite sugar.
  10. Cook for 30 minutes and enjoy hot out of the oven.
 

 

 

 

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