Spice up your fall with these Pumpkin Spice Balls. They are low carb and sugar free, but are still packed with flavor. You’ll love them!
Why This Recipe Works
First and foremost, you don’t have to worry about preheating an oven, getting the kitchen hot, or waiting for anything to bake. This is a no-bake recipe that is super fast and easy to make.
These pumpkin spice balls are one of my favorite things to freeze and grab when I just need a little something at 3:00 or to enjoy with my morning coffee. They are a perfect bite size and remind me of donut holes whenever I eat them.
- Cream cheese: Make sure it is room temperature and soft.
- Pumpkin puree: Using puree is better than using actual pumpkin pie filling due to it having fewer sugars and spices.
- Vanilla extract: Provides a slight vanilla taste and extra flavor to the pumpkin spice balls.
- Cinnamon: A must-have for adding to the pumpkin spice flavor.
- Powdered Erythritol: A sugar substitute that is healthier and has the same consistency as powdered sugar.
- Coconut flour: A gluten-free flour that is a good source of protein.
- Almond flour: Great flour alternative that is healthier, low in carbs, and sweeter in taste.
- Coconut: Finely shredded coconut is used for coating the pumpkin spice balls.
How to Make No-Bake Pumpkin Spice Balls
- Step One – blend the cream cheese and pumpkin puree. Add the vanilla, cinnamon, and powdered erythritol until combined. Then add the flours.
- Step Two – Spoon a small amount of pumpkin filling and roll it in your hands until you get a smooth ball. Place each ball on parchment paper, repeating until all of the pumpkin mixture is gone.
- Step Three – Roll each pumpkin ball in the shredded coconut until fully coated and place them in the refrigerator for about 20 minutes.
Variations for Pumpkin Spice Balls:
- Add Oats: By adding oats, you’ll chunky, yet chewy texture.
- Make Pumpkin Energy Balls: Give your pumpkin spice balls a boost of energy by adding chia seeds or ground flaxseed. These will be the perfect little energy bites.
- Add Nuts: If you want a more fall-like taste, consider adding finely chopped almonds or cashews.
- Flavors: Play around with flavors by adding spices such as ginger, nutmeg, and honey.
- Other Ideas: In replacement of the cream cheese, you can try a nut butter like almond butter. For a chocolate kick, consider adding mini chocolate chips.
Store your pumpkin spice balls in an airtight container in a refrigerator, picking as needed. They can also be stored in the freezer for up to 3 months.
I hope you give these pumpkin spice balls a try this Fall. If you are looking for other pumpkin inspired recipes just look below.
Be sure to follow me on Facebook and Pinterest and if you’ve had a chance to make these pumpkin spice balls, then definitely leave me a comment and a rating below!
More Pumpkin Recipe Ideas:
- GLUTEN FREE PUMPKIN CHEESECAKE BARS
- PUMPKIN CHEESECAKE (NO WATER BATH REQUIRED)
- PUMPKIN FRENCH TOAST WITH WHIPPED MAPLE CINNAMON BUTTER
Pumpkin Spice Balls
- Total Time: 15 minutes
- Yield: 16 pumpkin balls 1x
If you like donut holes with your morning coffee, then you’ll love these low carb, gluten free pumpkin spice balls even more!
- ⅓ Cup Cream cheese, softened
- ¼ Cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ¼ Cup Powdered Erythritol
- 3–4 Tbsp. Coconut flour
- ⅔ Cup Almond flour
- ⅓ cup finely shredded coconut, for coating
- Mix the softened cream cheese and pumpkin puree in a Kitchen Aid or large bowl with a mixer until well combined.
- Add the vanilla extract, cinnamon, and powdered erythritol until combined.
- Add the almond and coconut flours.
- Scoop a small amount of the pumpkin filling and roll it in your hands until a smooth ball is formed.
- Place each ball on a sheet with parchment paper and repeat until done.
- Roll each pumpkin ball in the shredded coconut to coat.
- Refrigerate for at least 20 minutes before serving.
- Prep Time: 15 minutes
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