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.
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 coating of choice)
- ¼ cup mini dark chocolate chips
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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