Ingredients
- 2 cups Pureed pumpkin (freshly roasted or canned)
- 1/2 cup Maple syrup or honey
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
- 1 1/2 cups Rolled or quick oats
- 1/2 cup Almond or peanut butter
Instructions
- Preheat your oven to 350°F (175°C).
- If using fresh pumpkin, cut it open, remove the seeds, and roast it face down on a baking sheet for about 40 minutes or until soft.
- In a mixing bowl, combine the pureed pumpkin, oats, nut butter, chosen sweetener, and spices. Mix until well combined and slightly sticky.
- Using a melon baller or your hands, scoop out small portions and roll them into bite-sized balls. Place on a lined baking sheet.
- Bake for 15-20 minutes or until they slightly firm up and turn golden.
- Let them cool and freeze on a sheet for a couple of hours before transferring to an airtight container.
Notes
For a lighter version, swap nut butter for applesauce or yogurt. Adjust sweeteners as preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free