Pumpkin Spice Cake Balls {paleo, vegan, raw}

By , On October 26th, 2016, In: Breakfast, Candida, Dairy Free, Egg Free, Nut Free, Paleo/Grain Free, Raw, Sweets, Vegan

18-25 Servings ~ 15 Minutes
Home » Breakfast » Pumpkin Spice Cake Balls {paleo, vegan, raw}


  • 3/4 c. pumpkin
  • 1 c. almond flour
  • 1/4 c. coconut butter
  • 3 tbsp. coconut flour
  • 3 tbsp. ground flax
  • 1/4 cup coconut sugar
  • or 1/4 c. raw honey
  • 2 tsp. vanilla extract
  • 1 1/2 tbsp. pumpkin spice mix
  • or 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/8 tsp. cloves
  • Roll Balls in:
  • 1/4 c. coconut sugar
  • 2 tsp. cinnamon
  • or 2 tsp. pumpkin pie spice

My Fall radar was joyfully alerted when the cool breezes came through our neck of the woods a few weeks ago but that was abruptly taken to a halt after someone mentioned Matthew’s name.  Who is this Matthew guy anyway, I thought?

I admit, I am not one to watch the news because it is normally  a bunch of hype but when I learned Matthew wasn’t a Hollywood celebrity and that he was this massive hurricane sweeping through Haiti,{as I typed this weeks ago} I started listening to the news, got in line for gas, filled the propane tanks, and pulled out my camping stove.  After all, this wasn’t our first rodeo!

I have much to be thankful for but especially for these pumpkin balls that are a direct “hit” from Hurricane Matthew.  So thank you Mathew for that extra play time in the kitchen and for not directly hitting us more importantly!  It sure looked like he was going to be a doozy and Lord knows the media had us all in a panic.

My dear friend, Kayla actually should get the credit because she made some pumpkin coconut balls for me that inspired this recipe. I love that her recipe had shredded coconut in them but I was confined to my kitchen with the looming storms outside and had to improvise with what I had in my pantry.


Anyway, it is officially Fall y’all!!  I just love saying that but not as much as I like eating these Pumpkin Spice Cake Balls!!  Seeing Pumpkin in the markets is the only way we Floridan’s know it’s that time of year again… well that and all the gusty Hurricanes these days!

Making raw recipes doesn’t require any electricity so we were a go in my kitchen since the electricity went out at 7:30 pm….although it was a tad dark with only my camping lamp!  It is a wonderful thing when you can get your “sweet fix” and not have to turn on the oven or get hit hard by a massive hurricane {big sigh}.

Here is some food science about this recicpe {my favorite part besides the eating}:

This recipe has some great nutritional value, all the while incorporating some Holiday deliciousness! Adding ground flax to this recipe adds alpha-linolenic acid, which accounts for the high omega 3 fatty acid content in these powerful seeds!

Flaxseeds also have lignans which have fiber-like benefits as well as antioxidant protection due to their structure as polyphenols.  Also, flax embodies phytonutrients and mucilage content which is a gel-forming fiber that can provide health benefits to the intestinal tract.

All of these compounds are exclusive to this tiny seed and can not be compared to any other food in it’s rock star status!  Given its strong track record in cardiovascular to digestion health it is a sure winner to add to your diet. I hope you get to make this easy, raw recipe…with the lights on!

5.0 from 1 reviews
Pumpkin Spice Balls
Prep time
Total time
Serves: 18-25
  • 1 c. almond flour
  • ¾ c. pumpkin
  • ¼ c. coconut butter
  • ¼ c. ground flax
  • 3 tbsp. coconut flour
  • ¼ cup coconut sugar
  • or ¼ c. raw honey
  • 2 tsp. vanilla extract
  • 1½ tbsp. pumpkin spice mix
  • or 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. ginger
  • ⅛ tsp. cloves
  • Roll Balls in:
  • ¼ c. coconut sugar
  • 2 tsp. cinnamon
  • or 2 tsp. pumpkin pie spice
  1. In a food processor or mixing bowl add all the ingredients.
  2. Pulse or mix vigorously until ingredients are blended well.
  3. If using honey instead of sugar, adding an extra tbsp. of coconut flour will help firm up balls.
  4. Roll a little more than a tbsp. of batter in your hand into a ball.
  5. Place coconut sugar and cinnamon into a bowl.
  6. Roll balls into sugar and cinnamon. Place on cookie sheet with wax paper.
  7. Refrigerate up to an hour or freeze in a sealed container for up to a month.

With a Spoonful of Health,


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3 Comments on "Pumpkin Spice Cake Balls {paleo, vegan, raw}"

  1. Sarah October 27, 2016 at 11:49 am - Reply

    These look great thanks! YOUR recipes are always amazing! Glad you all well after Matthew’s passing through the area.

    • Dawn Rofrano October 27, 2016 at 6:13 pm - Reply

      HI Sarah, Thank you for your kind words! Yes, me too… wish others fared better… poor Haiti.

  2. Sarah November 6, 2016 at 5:59 pm - Reply

    Yes I agree :(.

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