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Pumpkin Spice Cake Bites (No-Bake!)

Showing the texture of a pumpkin spice cake bite with coconut butter glaze

Is there anything pumpkin can’t do? We think not. From pumpkin cake to pumpkin pie ice cream to the ever-amazing pumpkin spice latte, there is nothing quite as classic as those warm and comforting flavors. So we’ve taken it to a whole new level — meet pumpkin spice cake bites (they’re thrilled to be here)!

All the best parts of pumpkin spice in a decadent and dreamy bite — perfect for snacking, enjoying as a wholesome treat, or adding some bite-sized fun to your holiday table. Just 10 ingredients required. Let us show you how it’s done! 

Dates, spices, vanilla, coconut butter, pumpkin purée, walnuts, almond flour, and oats

How to Make Pumpkin Spice Cake Bites

We start with adding pitted dates to a food processor to create a sticky paste that holds everything together.

Food processor with date paste, almond flour, walnuts, oats, spices, and pumpkin purée

Walnuts, oats, and almond flour provide the wholesome cake-like base, while pumpkin purée adds moisture and a gorgeous orange hue. Cinnamon, vanilla, nutmeg, ginger, and allspice create that classic pumpkin spice flavor, and sea salt brings it all together.

Rolling no-bake pumpkin spice dough into balls

After processing the mixture, roll it into balls and chill for best texture.

Drizzling melted coconut butter over pumpkin spice cake bites

Top with optional melted coconut butter and orange zest for a frosting-like glaze. Swoon!

Bowl filled with pumpkin spice cake bites

We hope you LOVE these cake bites! They’re:

Quick & easy
& So delicious!

They’re the perfect snack or healthier treat for fall and beyond! Enjoy them with our Easy Pumpkin Spice Latte if you’re feeling festive. Or make our 1-Pot Pumpkin Black Bean Soup if you want to use up your remaining can of pumpkin. Hot tip: you can also store leftover pumpkin purée in an ice cube tray in the freezer, then defrost a cube when you need just a small amount.

More Snack-Able Bite-Sized Treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a pumpkin spice cake bite from a bowl

*Note: method updated 10/6/21 to address reader issues with blending.

Prep Time 10 minutes

Total Time 10 minutes

Servings 16 (Cake bites)

Course Dessert/Snack

Cuisine Gluten-Free, Oil-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week


  • 1 ½ cups pitted dates (we prefer medjool dates // if dry, soak in warm water for 15 minutes, then drain and pat dry)
  • 1 ½ cups walnuts
  • 3/4 cup rolled oats (certified gluten-free as needed)
  • 1/2 cup almond flour
  • 1 ¾ tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp allspice (optional)
  • 1/4 tsp sea salt
  • 1 ½ tsp vanilla extract
  • 2 Tbsp pumpkin purée
  • BITES: Place the dates in a food processor and process until mostly smooth or a ball forms. Scrape the sides as needed. Remove the date paste from the food processor and set aside.
  • Next, add the walnuts, oats, almond flour, cinnamon, nutmeg, ginger, allspice (optional), and salt. Pulse until very fine crumbs appear. Add the vanilla and pumpkin purée. Add a spoonful of date paste at a time pulsing to incorporate. Repeat until all of the date paste is used. Taste and adjust the level of spice to your preference, adding more vanilla for cakey flavor, more cinnamon for warmth, or more ginger for spice!

  • Scoop out 1 ½ Tbsp amounts (we love this scoop) and roll into balls. Repeat until all of the dough is used. For best texture, we recommend placing the bites on a parchment-lined baking sheet or plate and placing in the refrigerator to chill for at least 30 minutes (or 15 in the freezer).
  • GLAZE: If using the optional glaze, prepare it once the bites have chilled. Add 1 inch of water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low and place the coconut butter in a small heat-proof bowl (we prefer glass). Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and loose (~2 minutes). You can also melt the glaze in a heat-proof bowl in the microwave in 20-second increments until melted.

  • Using a small spoon, carefully place some melted coconut butter on top of each of the bites, letting it run down the sides slightly. Alternatively, dunk each bite into the glaze and roll around until all sides are coated. Use a fork to tap off excess glaze, then transfer back to your parchment-lined plate or baking sheet. While the glaze is still tacky, sprinkle orange zest evenly over all the bites.

  • Enjoy right away or whenever you need a quick snack! Store in the refrigerator for up to 1 week or in the freezer for up to 1 month. Note that the coconut glaze can get soft at warm temperatures.

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 cake bite without glaze Calories: 151 Carbohydrates: 19.1 g Protein: 3 g Fat: 8.2 g Saturated Fat: 0.8 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Potassium: 214 mg Fiber: 2.9 g Sugar: 13 g Vitamin A: 226 IU Vitamin C: 0.2 mg Calcium: 35.3 mg Iron: 0.8 mg

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