Pumpkin Cookie Dough Bites packed with a nutty, oat crunch on the outside and filled with warm, fall spices on the inside. A chocolatey treat that's deceptively healthy! Gluten Free + Low Calorie + Vegan
This Vegan Pumpkin Cookie Dough Bites recipe was originally published October 2016. I've retested and rephotographed the recipe for you. Hope you enjoy it!
The worst part about making a recipe? Naming it! That, and coming up with the short description blurb you see at the beginning of my recipe posts. I spend more time on those two things than the actual making of the food.
This recipe for instance...I renamed it four times before settling on Pumpkin Cookie Dough Bites. Yes! Four times!
Before that it was Chocolate Pumpkin Pie Balls, Pumpkin Pie Protein Bites, Cookie Dough Pumpkin Pie Bites. Finally, I landed on Pumpkin Cookie Dough Bites because they taste like cookie dough and it made the best pin.
It's all about Pinterest. Oh yes! And you too, of course! After all, I would definitely not be here without you.
Pumpkin Cookie Dough Bites
Now hold onto your pumpkin loving pants because these energy balls are going to blow your pumpkin-loving mind.
Packed with a nutty and oat-y crunch on the outside and with warm, fall spices in the inside, these chocolatey treats are deceptively a healthy treat. They're loaded healthy fat, protein and fiber. A scrumptious fall snack even the kiddos will love!
What You Need
- Gluten Free Rolled Oats
- Vanilla Protein Powder
- Cinnamon, Nutmeg
- Pumpkin Seeds
- Dairy Free Mini Chocolate Chips
Truthfully, these Pumpkin Cookie Dough Bites taste just like candy bars and make a wonderful low calorie pumpkin snack. They're ridiculously good you and you may not want to share them with anyone.
They would definitely be a hit at a Halloween party. That is, if you can keep them around long enough!
Pumpkin Protein Dough Bites
- Soak dates in a bowl of water 1 hour.
- To a blender or food processor, add rolled oats, almonds, dates, pumpkin puree, protein powder, cinnamon and chocolate chips. Process on high until a dough forms.
- Transfer dough to a bowl, dampen your hands with water then scoop 1 1/2 tablespoons of the dough and roll into balls. Then place the balls on a large plate. The dough will be very sticky so you will want to wash and dampen your hands in between rolling balls. The dampness also helps the balls stick together.
- Refrigerate the bites 10 minutes to harden slightly before rolling over the pumpkin seeds.
- Pulse the pumpkins seeds a few times in the food processor to roughly chop. Transfer pumpkin seeds to a large plate in an evenly layer.
- Remove bites from the refrigerator and roll each one gently over the pumpkin seeds then placing back on the plate.
- Refrigerate the bites 20 minutes to set.
- Keep these bites in the refrigerator up to 10 days or in the freezer up to 60 days.