Sugared Almond Flour Pumpkin Cookie Dough Bites: Best Fall Recipe

These no-bake pumpkin spice cookie dough bites offer a fun twist on traditional fall desserts. Made with almond flour instead of refined wheat flour and sweetened primarily with natural ingredients, they’re a better-for-you option when you’re craving something sweet and seasonal.

While still a treat that should be enjoyed in moderation, these bites provide more nutritional value than conventional cookies thanks to their almond flour base and real pumpkin content. They’re naturally gluten-free and can easily accommodate various dietary needs.

• Recipe Difficulty: Easy (2/5)
• Total Time: 50 minutes (including chilling)
• Active Prep Time: 20 minutes
• Yield: 24 bite-sized treats
• Cost per serving: Approximately $0.35-0.45

Why These Work

Unlike traditional cookie dough made with refined flour and butter, these bites use almond flour for added protein and fiber, plus real pumpkin puree for moisture and nutrients. The result is a treat that’s more satisfying and provides steadier energy than conventional sweets.

The no-bake method makes them perfect for hot weather or when you want something sweet without heating up the kitchen.

Ingredients

Base Ingredients

• 2¼ cups blanched almond flour (superfine preferred)
• ⅓ cup pure pumpkin puree (not pumpkin pie filling)
• 3 tablespoons natural peanut butter (no-stir variety)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt

Optional Sweetener

• 1-2 tablespoons pure maple syrup (adjust to taste)

For Rolling and Decoration

• ½ cup organic cane sugar (or substitute of choice)
• ¼ cup mini dark chocolate chips

Ingredient Notes

• Almond flour: Choose blanched (skinless) for best color and texture
• Pumpkin puree: Should be thick, not watery. If excess liquid is visible, drain briefly
• Peanut butter: Slightly warm peanut butter mixes more easily
• Sugar coating: Optional – you can roll in cinnamon, cocoa powder, or skip coating entirely

Instructions

Phase 1: Mix the Dough (8 minutes)

1. Prepare workspace: Line a baking sheet with parchment paper. Clear freezer space.
2. Combine dry ingredients: In a large bowl, whisk together almond flour, cinnamon, and salt until evenly distributed.
3. Mix wet ingredients: In a separate bowl, combine pumpkin puree, peanut butter, vanilla, and maple syrup (if using) until smooth.
4. Form dough: Add wet ingredients to dry ingredients. Mix until a cohesive dough forms that holds together when pressed.

Troubleshooting: If too wet, add almond flour 1 tablespoon at a time. If too dry, add pumpkin puree 1 teaspoon at a time.

Phase 2: Shape and Chill (35 minutes)

5. Portion dough: Using a tablespoon or small scoop, divide dough into 24 portions.
6. Shape into balls: Roll each portion between slightly damp palms to form smooth balls.
7. First chill: Place on prepared baking sheet and freeze for 30 minutes until firm.

Phase 3: Final Assembly (10 minutes)

8. Roll in coating: Working quickly with 3-4 pieces at a time, roll chilled balls in sugar (or coating of choice).
9. Create pumpkin lines: Using a clean toothpick, gently press 4-6 vertical lines from top to bottom to mimic pumpkin segments.
10. Add stems: Press a mini chocolate chip pointed-end down into the top center of each bite.
11. Final set: Return to freezer for 15 minutes to set coating and firm shape.

Nutritional Information (Per Bite)

• Calories: 85
• Protein: 3.2g
• Carbohydrates: 6.8g
• Fiber: 1.8g
• Fat: 5.4g (primarily monounsaturated)
• Sugar: 4.2g
• Notable nutrients: Vitamin E, magnesium, small amount of vitamin A from pumpkin

Health Considerations

What makes these better than regular cookies:

• Higher protein and fiber content from almond flour
• Some beneficial nutrients from pumpkin (vitamin A, antioxidants)
• No refined flour or artificial ingredients
• Smaller portion size naturally limits intake

Still important to remember:

• These are treats, not health food – enjoy in moderation
• Relatively high in calories and fat (though from better sources)
• Contains natural sugars that still contribute to daily sugar intake
• Portion control is key – 1-2 bites make a reasonable serving

Dietary Modifications

Already Naturally:

• Gluten-free
• Grain-free
• Dairy-free

Easy Modifications:

• Nut-free: Replace almond flour with sunflower seed flour (texture will be grainier)
• Vegan: Ensure chocolate chips and sugar are vegan-certified
• Lower sugar: Skip maple syrup and sugar coating; roll in cinnamon instead
• Keto-friendly: Omit maple syrup and use erythritol for coating

Storage and Serving

Storage:

• Refrigerator: 3-5 days in airtight container with parchment between layers
• Freezer: Up to 2 weeks; thaw 10 minutes before serving

Serving suggestions:

• Serve slightly chilled for best texture
• 1-2 bites per person as an after-dinner treat
• Pair with coffee or tea
• Great for potlucks and lunch boxes (check nut policies first)

Variations

Different coatings:

• Unsweetened cocoa powder
• Cinnamon powder
• Finely chopped toasted nuts
• Skip coating entirely for lowest sugar option

Flavor variations:

• Add ¼ teaspoon nutmeg or ginger
• Replace peanut butter with almond or sunflower seed butter
• Mix in 2 tablespoons mini chocolate chips to the dough

Troubleshooting

• Dough won’t hold together: Add more pumpkin puree 1 teaspoon at a time
• Too sticky to shape: Chill dough 15 minutes before shaping, or add more almond flour
• Sugar coating melts: Ensure bites are properly chilled before coating
• Bland flavor: Increase cinnamon to ¾ teaspoon, add pinch of nutmeg

The Bottom Line

These no-bake pumpkin spice cookie dough bites offer a way to enjoy fall flavors with some nutritional benefits compared to traditional treats. They’re not health food, but they’re a reasonable indulgence that provides more protein, fiber, and nutrients than conventional cookies.

The recipe is forgiving, easily customizable, and requires no special equipment or baking skills. Whether you’re looking for a gluten-free dessert option, want to try something seasonal, or simply prefer treats with fewer processed ingredients, these bites deliver satisfying flavor in a manageable portion size.

Enjoy them as what they are – a thoughtfully made treat that happens to be a bit better for you than the conventional alternative.

Sugared Almond Flour Pumpkin Cookie Dough Bites

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• Author: Erin
• Total Time: 53 minutes
• Yield: 24 bites 1x

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Description

These No-Bake Pumpkin Spice Cookie Dough Bites offer a thoughtfully made treat that happens to be better for you than conventional alternatives. Unlike traditional cookie dough made with refined flour and butter, these bites use almond flour for added protein and fiber, plus real pumpkin puree for moisture and nutrients. The result is a more satisfying treat that provides steadier energy than conventional sweets. The no-bake method makes them perfect for hot weather or when you want something sweet without heating up the kitchen. While they’re still treats to enjoy in moderation, they provide more nutritional value in a manageable portion size.

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Ingredients

Scale 1x2x3x

• Base Ingredients:
• 2¼ cups blanched almond flour (superfine preferred)
• ⅓ cup pure pumpkin puree (not pumpkin pie filling)
• 3 tablespoons natural peanut butter (no-stir variety)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• Optional Sweetener:
• 1–2 tablespoons pure maple syrup (adjust to taste)
• For Rolling and Decoration:
• ½ cup organic cane sugar (or coating of choice)
• ¼ cup mini dark chocolate chips

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Instructions

1. Mix the Dough: Line baking sheet with parchment paper and clear freezer space. In large bowl, whisk together almond flour, cinnamon, and salt. In separate bowl, combine pumpkin puree, peanut butter, vanilla, and maple syrup until smooth. Add wet to dry ingredients and mix until cohesive dough forms.
2. Troubleshoot Consistency: If too wet, add almond flour 1 tablespoon at a time. If too dry, add pumpkin puree 1 teaspoon at a time until dough holds together when pressed.
3. Shape and First Chill: Using tablespoon or small scoop, divide into 24 portions. Roll each between slightly damp palms to form smooth balls. Place on prepared baking sheet and freeze 30 minutes until firm.
4. Final Assembly: Working quickly with 3-4 pieces at a time, roll chilled balls in sugar coating. Using clean toothpick, gently press 4-6 vertical lines from top to bottom to mimic pumpkin segments.
5. Add Stems and Set: Press mini chocolate chip pointed-end down into top center of each bite. Return to freezer for 15 minutes to set coating and firm shape.
6. Serve: Serve slightly chilled for best texture. Store refrigerated 3-5 days or freeze up to 2 weeks, thawing 10 minutes before serving.

Notes

Ingredient Tips: Choose blanched almond flour for best color and texture. Pumpkin puree should be thick – drain if excess liquid visible. Slightly warm peanut butter mixes more easily. Coating Options: Sugar coating is optional – try cinnamon powder, cocoa powder, chopped nuts, or skip coating for lowest sugar option. Dietary Modifications: Naturally gluten-free, grain-free, dairy-free. For nut-free, use sunflower seed flour (grainier texture). For vegan, ensure chocolate chips are vegan-certified. For keto-friendly, omit maple syrup and use erythritol coating. Portion Control: These are treats, not health food – enjoy 1-2 bites as reasonable serving. Each bite provides 3.2g protein and 1.8g fiber but still contains 85 calories and natural sugars. Troubleshooting: If dough won’t hold together, add more pumpkin puree. If too sticky, chill 15 minutes before shaping or add more almond flour.

• Prep Time: 18 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 bite
• Calories: 85
• Sugar: 4g
• Sodium: 25mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: no-bake cookie dough, pumpkin spice, almond flour, gluten-free, healthy treats