No bake Pumpkin Balls are a delicious combination of cream cheese, vanilla, cinnamon, and a dusting of fine coconut. Keto friendly, gluten free, and so easy to make, this quick treat is a fall favorite!
Pumpkin Balls have a slight crunch from the coconut coating on the outside and a creamy pumpkin inside. This dessert is melt-in-you-mouth delicious and a favorite at family get-togethers.
Inspired by Keto fat bombs, these pumpkin treats are made with the perfect combination of cream cheese, powdered sugar, pumpkin pie spice and cinnamon. They’re coated with a mix of coconut, powdered sugar and more cinnamon. Simply put, these Pumpkin Balls taste like little bites of fall heaven!
This is also a low carb dessert and can definitely still be Keto friendly by replacing the sugar with erythritol. And my favorite part is that they are so easy and quick to make. I know bloggers say “easy” a lot, but seriously this one is very easy. All you do is mix the ingredients in the right order, roll into balls, coat, and refrigerate.
For more fun fall treats, check out: Pumpkin Cheesecake Brownies, Maple Pumpkin Bread Pudding, Pumpkin Pancakes, Roasted Pumpkin Soup, and Whole Wheat Pumpkin Waffles.
Why you will love this recipe
- No-bake easy! The prep is done in ten minutes and then the refrigerator does the rest!
- This recipe is a beautiful fall favorite!
- Gluten free, low carb, and Keto friendly if you choose to use erythritol to replace the sugar.
How to make perfect Pumpkin Balls
Mix together softened cream cheese and pumpkin puree. Add in vanilla extract, cinnamon, pumpkin pie spice, and sugar.
Combine almond and coconut flour and add to the pumpkin balls.
Ball – Using your hands, create balls about 1½ inches thick.
Coat– Roll them with a mix of finely shredded coconut, powdered sugar, cinnamon, and a sprinkle of salt.
Refrigerate – Cool in the refrigerator for 20 minutes.
Pro Tip – Finely Shredded Coconut
If you can’t find finely shredded coconut, you can use regular shred. Toast the coconut using an oven. For this, I lay out the coconut in a thin layer on a pan. Using the broil setting, carefully watch as your coconut browns. (Be careful. It’s super easy to burn coconut. I’ve done it several times!) Toasted coconut shouldn’t take more than 1-2 minutes. This method also works with an air fryer that has a broil setting.
When your coconut is toasted, it should feel dry, flaky, and slightly brown in color. Add the coconut to a food processor or blender for a few seconds. Go easy on the blender. You don’t want dust, just a fine shred. This process should give you the right consistency. If you use an oven, be sure the coconut is cooled when rolling the pumpkin balls because you don’t want it to melt the cream cheese.
Frequently asked Questions about Pumpkin Spice Balls
Why do you use salt in the coconut coating?
Any time you have a sweet dessert, salt will actually enhance the sweet taste by providing a counterpointe of savory flavor for your palate. As long as the salt is light and not overpowering, the sweetness of the pumpkin and coconut will be more defined and noticeable. I often use a sprinkle of salt when baking sweet treats for this reason.
Made with cream cheese, pumpkin puree, and pumpkin spices, these tasty Pumpkin Balls are an easy no-bake, gluten free treat!
- 1/3 cup cream cheese softened
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp coconut flour
- 2/3 cup almond flour
- 1/3 cup coconut finely shredded or desiccated for coating
- 1/4 cup powdered sugar (use powdered erythritol for Keto version.)
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
Mix softened cream cheese and pumpkin puree.
Add vanilla, cinnamon, pumpkin pie spice, and powdered sugar,
Add almond flour and coconut flour and combine.
Use your hands to roll each fat bomb about 1.5 inches.
Mix finely shredded coconut, salt, an extra sprinkle of cinnamon, and two teaspoons of powdered sugar on a plate.
Gently roll the pumpkin balls in the coconut mixture.
Refrigerate for twenty minutes and enjoy!
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