Wait a second. . . pumpkins don’t have balls.
But you can make balls with pumpkin that are easy and tasty. (Hey, I’ve heard that phrase before)
The beautiful part of these are they are part cookie, part muffin and totally bite sized hand food. The sugar is low, so these aren’t super sweet, making them a great breakfast grab-n-go item. Win-win-win in my world.
- 1 cup pumpkin puree
- 1 egg
- 1/2 cup ghee or butter
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 cup coconut flour
- 1 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice blend
- 1 scoop Vital Proteins Collagen powder (optional)
Preheat the oven to 350
Cream the ghee/butter (whichever you opted to use) and sugar until nice and fluffy. Add the egg, pumpkin and vanilla and mix it all up.
In a separate bowl, dry whisk together the coconut flour, almond flour, baking soda, baking powder, salt and spices. This step may seem like a nuisance in that it adds one more bowl to wash but it ensures all those dry ingredients are all bended together nicely.
Add the dry to the wet and mix thoroughly. Let the dough sit for 5 minutes while you line your cookie sheet with either parchment paper or a silicone mat. This gives the 2 flours a few minutes to work their absorbent magic.
I like my OXO 1 tablespoon measure cookie scoop for this.
It keeps everything the same size and therefore everything bakes sat the same time. Plus, one handed action for the win. If you don’t have a scoop, go for the two-spoon drop cookie move or go old-school and get your hands dirty.
For variety and added fun, I rolled some of the balls in some maple sugar I had on hand. Totally optional. You can even roll them in your hands to make them prettier looking. No one will judge you if you keep ’em rustic and skip the rolling step. They will be too busy stuffing their faces and thanking you for making such a fabulous treat.
Bake at 350 for 8-10 minutes. These do not spread out at all during baking, so you can place them fairly close together on the cookie sheet. Let them cool on a wire rack for a few minutes before you start scarfing them down. If they don’t disappear the day you make them, keep them in the fridge.