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Almond Flour Pumpkin Cake Balls

  • Author: ashley
  • Prep Time: 5-10 minutes
  • Cook Time: 0-minutes
  • Total Time: 5-10 minutes
  • Yield: 18-20 balls 1x
  • Diet: Gluten Free



1 cup pumpkin puree

3 tbsp pure maple syrup, use sugar-free maple syrup for keto

1/2 tsp ground cinnamon

1/8 tsp ( or a nice pinch) allspice or pumpkin spice

1/4 tsp kosher salt

2 and 1/2 cups blanched almond flour

2/3 cup white or dark chocolate chips, use dairy-free, or sugar-free accordingly


With a large mixing bowl and your handy whisk, add into the bowl the pumpkin puree, sticky sweetener of choice,  cinnamon, allspice, kosher salt, and whisk until all of the ingredients are well incorporated. 

When ready, add in the almond flour. Now, ditch your whisk and use a spatula to fold and mix. It will take about a minute until all of the ingredients are fully incorporated. The batter will be wet and moist and will always be in that consistency (see notes). 

Grab the mixture with a tablespoon and form each glob into balls with your palms. Using a small cookie scooper will ensure each ball will be the same size every time. 

Enjoy immediately or store in an air-tight container for up to 3 days.


The batter/balls will always have a sort of wet and moist consistency even when left in the fridge overnight. If you are looking for something with a stronger outer shell, try dipping these balls Into chocolate or rolling them into hemp seeds or oats. 

  • Category: Desserts
  • Method: Handmade
  • Cuisine: American

Keywords: Almond Flour Pumpkin Cake Balls, Almond flour desserts, skinny thanksgiving desserts, pumpkin chocolate chip cookie balls