What type of flour can I use for these dough balls?

You can use either cassava flour or a gluten-free all-purpose flour for the dough, as specified in the recipe.

How do I prepare the sweet pumpkin pie filling?

The sweet pumpkin pie filling is made with canned pumpkin puree, nut butter, a dash of cinnamon, and a drizzle of maple syrup for each dough ball.

Can I make a savory version of these stuffed dough balls?

Yes, for a savory option, fill the dough balls with meltable vegan cheese, a dash of garlic salt, and any other herbs of your choice.

What is the best way to seal the filling inside the dough balls?

After pressing the dough ball flat and adding your chosen filling, cup the dough in your hand to carefully close it around the filling, then place it seam-side down on the baking sheet.

How should I store leftover Pumpkin Pie Stuffed Dough Balls?

Store cooled dough balls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 1 month and reheat gently.

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

LC By: Lindsay Cotter

Author Bio

Lindsay Cotter from Cotter Crunch is a gluten-free nutrition specialist and wife to a former... Read More

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Golden-brown vegan gluten-free dough balls, some sprinkled with coconut sugar, with one cut open to show the creamy pumpkin pie filling.

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

Dairy Free

Vegan

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.

Ingredients You Need for Pumpkin Pie Stuffed Dough Balls [Vegan, Gluten-Free]

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

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

Preheat oven to 350°F.
Combine your flour, sugar, salt, and baking soda in mixing bowl.
Heat your milk for 1 or 2 minutes in the microwave.
Gradually add in the hot milk and mix dough together until it becomes a thick dough-like batter.
Scoop out a portion a little smaller than palm of your hand and roll into a ball. Should make around 7-8 balls.
Press ball flat then place your choice of filling inside. A small spoonful of pumpkin, then your other choice of ingredient.
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.
Next, cup the dough ball in your hand so that it closes the filling.
Place upside down on a baking sheet.
Repeat the filling process for the rest of your dough balls.
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.
Bake for about 15-20 minutes or until dough turns brown.