Okay, you ready for a double dose of pumpkin? This recipe includes sweet, cinnamony pumpkin pie filling enveloped in soft dough or a cheesy, savory pumpkin-y filling. Both doughy and delicious. Both simple to make. These portable snacks will be your go-to recipe for fall.

Pumpkin Pie Stuffed Dough Balls [Vegan, Gluten-Free]



Cooking Time




For the Dough:

  • 1 1/2 cups cassava flour or gluten-free all-purpose flour
  • 1 cup coconut or almond milk
  • 1/2 teaspoon baking soda
  • A pinch of sea salt
  • 1 teaspoon sweetener
  • Melted vegan butter or oil, to brush dough before baking

For the Pumpkin Pie Filling:

  • 1 15-ounce can pumpkin purée
  • 1 or 2 teaspoons nut butter per dough ball
  • A dash of cinnamon
  • 1/2 teaspoon maple syrup

For the Savory Filling:

  • Meltable vegan cheese of choice
  • A dash of garlic salt
  • Any other herbs of choice or savory filling


  1. Preheat oven to 350°F.
  2. Combine your flour, sugar, salt, and baking soda in mixing bowl.
  3. Heat your milk for 1 or 2 minutes in the microwave.
  4. Gradually add in the hot milk and mix dough together until it becomes a thick dough-like batter.
  5. Scoop out a portion a little smaller than palm of your hand and roll into a ball. Should make around 7-8 balls.
  6. Press ball flat then place your choice of filling inside. A small spoonful of pumpkin, then your other choice of ingredient.
  7. So if you are making the sweet dough balls, add 1 teaspoon nut butter, a small spoonful or less of pumpkin, a dash of cinnamon, and a drizzle (1/2 teaspoon) of maple syrup.
  8. Next, cup the dough ball in your hand so that it closes the filling.
  9. Place upside down on a baking sheet.
  10. Repeat the filling process for the rest of your dough balls.
  11. Once on baking sheet, brush each dough ball with a little coconut oil or butter. You can sprinkle the pumpkin pie dough balls with coconut sugar just before baking.
  12. Bake for about 15-20 minutes or until dough turns brown.