Vegan Pumpkin Pie Truffles — no-bake pumpkin donut holes that are fudgy, flavorful, and perfect for fall. Made with seven simple ingredients, no oil and no refined sugar, these bites come together quickly and are vegan, gluten-free, and soy-free. Jump to Recipe
These fudgy bites taste like pumpkin pie in a bite-sized form — yes, please. With just seven ingredients, no baking required, and no refined sugar, they’re ready in about 15 minutes. Pumpkin puree is gently cooked with maple syrup to thicken and remove any raw pumpkin flavor, then combined with almond and coconut flours and spiced generously with pumpkin pie spice. The truffles are finished by rolling them in a cinnamon-coconut sugar mix for a cozy, seasonal coating. Make a double batch — they disappear fast.
More fall desserts to try
- Pumpkin Donuts — so moist
- Pumpkin Ginger Snaps — super popular
- 1-Bowl Pumpkin Bread
- Spiced Sweet Potato Doughnuts with Cinnamon Sugar
- 1-Bowl Banana Apple Bread
- Pumpkin Scones — no oil
- Pumpkin Cheesecake
I prefer to cook and thicken the pumpkin puree first — it yields a fudgier texture and removes any slightly raw flavor from canned pumpkin. Cooking also reduces excess moisture so the truffles won’t form ice crystals if you freeze them. If you’re short on time, you can skip the cooking step and pulse everything together cold; the texture will still be tasty. For variations, swap sweet potato or butternut squash puree, coat the balls in melted chocolate, or dust with cardamom for a different spice profile.
Vegan Pumpkin Pie Truffles
Ingredients
- 1 cup pumpkin puree (pure pumpkin, not pie mix)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg)
- 1/2 cup + 2–3 tbsp almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
Instructions
- Add the pumpkin puree and maple syrup to a saucepan. Stir in the salt and pumpkin pie spice. Cook over medium heat for 6–8 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and stir in the vanilla (optional: add 1–2 tbsp rum or other liquor with the maple syrup if desired).
- Let the pumpkin mixture cool briefly, then stir in the almond and coconut flours until well combined. Chill the mixture for about 10 minutes to allow the flours to absorb moisture, then mix again. If the dough feels sticky, add 1–2 tablespoons more almond flour and test by pressing between your fingers.
- Shape the mixture into smooth balls with your hands.
- In a small bowl, combine the coconut sugar and cinnamon. Roll each ball in the cinnamon-sugar mixture until coated. Store refrigerated for up to 3 days or freeze for up to one month.
Video
Notes
Nut-free: These haven’t been tested without almond flour. They should work with a substitution of 1/4 cup other nut flour or sunflower seed flour plus 1/4 cup oat flour and additional coconut flour as needed.
Nutrition information is an approximation and is provided per truffle.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.