Pumpkin Pie Stuffed Dough Balls

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]

INGREDIENTS

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

PREPARATION

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.

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