Pumpkin Spice Latte Balls

Everything you love about the seasonal drink - cozy autumn spices and rich coffee - but made with real pumpkin, sweet maple, espresso, oats, vanilla, and cinnamon.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Dairy Free Diet, Vegan, Vegetarian

Keyword espresso, pumpkin spice, pumpkin spice latte, snack balls, snack bites

Prep Time 15

Chilling Time 1 15

Total Time 1 30

Servings Balls

Calories 60kcal

Author Robin Miller

Equipment

Ingredients

1/2 cup coconut oil
1/2 cup pure maple syrup
1 tablespoon instant espresso
1 teaspoon pumpkin spice or 1 teaspoon cinnamon and a pinch each of nutmeg, cloves, ginger, and allspice - or any combination you want after the cinnamon
1 teaspoon vanilla extract
1/2 cup pumpkin puree not pie filling
1 1/4 cups quick-cooking oats
1 cup all-purpose flour or ground oats for gluten-free balls

Instructions

In a small saucepan, combine the coconut oil, maple syrup, espresso, pumpkin spice, and vanilla. Set the pan over medium heat and bring to a simmer, whisking frequently. Simmer for 1 minute. Remove the pan from the heat and whisk in the pumpkin puree. Transfer the mixture to a large bowl and fold in the oats and flour.
Refrigerate until the dough is firm enough to shape, about 1 hour.
Shape the dough into 30 balls (about 1 tablespoon each) and transfer the balls to a parchment-lined baking sheet. Refrigerate until firm, about 15 minutes. Store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition