Pumpkin Spice Cake Bites (No-Bake!)

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Showing the texture of a pumpkin spice cake bite with coconut butter glaze

Is there anything pumpkin can’t do? We think not. From pumpkin cake to pumpkin pie ice cream to the ever-amazing pumpkin spice latte, there is nothing quite as classic as those warm and comforting flavors. So we’ve taken it to a whole new level — meet pumpkin spice cake bites (they’re thrilled to be here)!

All the best parts of pumpkin spice in a decadent and dreamy bite — perfect for snacking, enjoying as a wholesome treat, or adding some bite-sized fun to your holiday table. Just 10 ingredients required. Let us show you how it’s done! 

Dates, spices, vanilla, coconut butter, pumpkin purée, walnuts, almond flour, and oats

How to Make Pumpkin Spice Cake Bites

We start with adding pitted dates to a food processor to create a sticky paste that holds everything together.

Food processor with date paste, almond flour, walnuts, oats, spices, and pumpkin purée

Walnuts, oats, and almond flour provide the wholesome cake-like base, while pumpkin purée adds moisture and a gorgeous orange hue. Cinnamon, vanilla, nutmeg, ginger, and allspice create that classic pumpkin spice flavor, and sea salt brings it all together.

Rolling no-bake pumpkin spice dough into balls

After processing the mixture, roll it into balls and chill for best texture.

Drizzling melted coconut butter over pumpkin spice cake bites

Top with optional melted coconut butter and orange zest for a frosting-like glaze. Swoon!

Bowl filled with pumpkin spice cake bites

We hope you LOVE these cake bites! They’re:

Sweet
Spicy
Rich
Comforting
Quick & easy
& So delicious!

They’re the perfect snack or healthier treat for fall and beyond! Enjoy them with our Easy Pumpkin Spice Latte if you’re feeling festive. Or make our 1-Pot Pumpkin Black Bean Soup if you want to use up your remaining can of pumpkin. Hot tip: you can also store leftover pumpkin purée in an ice cube tray in the freezer, then defrost a cube when you need just a small amount.

More Snack-Able Bite-Sized Treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a pumpkin spice cake bite from a bowl

*Note: method updated 10/6/21 to address reader issues with blending.

Pumpkin Spice Cake Bites (No-Bake!)

Classic pumpkin spice flavors in decadent and dreamy energy bite form. Perfect for everyday snacking or adding some fun to a holiday table. Just 10 ingredients required!
Author Minimalist Baker
Print
Close up shot of a pumpkin spice energy bite
3.67 from 9 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 (Cake bites)
Course Dessert/Snack
Cuisine Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

CAKE BITES

  • 1 ½ cups pitted dates (we prefer medjool dates // if dry, soak in warm water for 15 minutes, then drain and pat dry)
  • 1 ½ cups walnuts
  • 3/4 cup rolled oats (certified gluten-free as needed)
  • 1/2 cup almond flour
  • 1 ¾ tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp allspice (optional)
  • 1/4 tsp sea salt
  • 1 ½ tsp vanilla extract
  • 2 Tbsp pumpkin purée

GLAZE optional

Instructions

  • BITES: Place the dates in a food processor and process until mostly smooth or a ball forms. Scrape the sides as needed. Remove the date paste from the food processor and set aside.
  • Next, add the walnuts, oats, almond flour, cinnamon, nutmeg, ginger, allspice (optional), and salt. Pulse until very fine crumbs appear. Add the vanilla and pumpkin purée. Add a spoonful of date paste at a time pulsing to incorporate. Repeat until all of the date paste is used. Taste and adjust the level of spice to your preference, adding more vanilla for cakey flavor, more cinnamon for warmth, or more ginger for spice!
  • Scoop out 1 ½ Tbsp amounts (we love this scoop) and roll into balls. Repeat until all of the dough is used. For best texture, we recommend placing the bites on a parchment-lined baking sheet or plate and placing in the refrigerator to chill for at least 30 minutes (or 15 in the freezer).
  • GLAZE: If using the optional glaze, prepare it once the bites have chilled. Add 1 inch of water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low and place the coconut butter in a small heat-proof bowl (we prefer glass). Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and loose (~2 minutes). You can also melt the glaze in a heat-proof bowl in the microwave in 20-second increments until melted.
  • Using a small spoon, carefully place some melted coconut butter on top of each of the bites, letting it run down the sides slightly. Alternatively, dunk each bite into the glaze and roll around until all sides are coated. Use a fork to tap off excess glaze, then transfer back to your parchment-lined plate or baking sheet. While the glaze is still tacky, sprinkle orange zest evenly over all the bites.
  • Enjoy right away or whenever you need a quick snack! Store in the refrigerator for up to 1 week or in the freezer for up to 1 month. Note that the coconut glaze can get soft at warm temperatures.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 cake bite without glaze Calories: 151 Carbohydrates: 19.1 g Protein: 3 g Fat: 8.2 g Saturated Fat: 0.8 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Potassium: 214 mg Fiber: 2.9 g Sugar: 13 g Vitamin A: 226 IU Vitamin C: 0.2 mg Calcium: 35.3 mg Iron: 0.8 mg

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  1. Karry says

    This is a wonderful recipe. I froze half the bites and have not tried those yet. The ones that I kept in the fridge lasted about a week with no loss of flavor. I did buy a spice mix from a German deli because I love the flavors in German spice cookies. Rather than do the an ‘icing’, I bought British Biskoff cookies (vegan), crushed those and rolled the bites in them. These are a perfect Christmas treat.

  2. Sarah says

    I expected these to be much more pumpkiny. I was disappointed with how they turned out. Definitely would not make again.

    • Support @ Minimalist Baker says

      Oh no! Our goal with the flavor was a subtle pumpkin with the focus on the pumpkin spice aspect, but we’re sorry you didn’t enjoy them. Thank you for sharing your experience with us, Sarah!

  3. LJ says

    Made this with a blend of dates & apricots, substituted pecans for the walnuts (since that’s what I had on hand)… and it came out great! Also followed reviewer’s suggestion to simply roll the bites in coconut “dust” for visual appeal. Reminds me of a fall version of rum balls — Hoping my vegan friend will enjoy them as much as I do!

  4. Florence says

    I made this, but I didn’t have the ingredients to make the glaze, so I rolled the bites on finely shredded coconut, delish!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Florence. We are so glad you enjoyed the bites! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  5. Laurie says

    I love these! My food processor did a good job mixing the ingredients but failed me on the homemade coconut butter, so instead of glazing the balls, I rolled them in the coconut “dust” and orange zest and the result was wonderful. Thanks for this yummy treat!

  6. Taylor says

    This recipe did not work for me the way it was written – unable to process, too thick and sticky, had to keep adding water and then they were far too soft and sticky when I rolled them. I think it would work better if after making the date paste, you remove it from the food processor and set it aside. Then process/pulse the dry into smaller bits, then add back in the date paste. Hope this helps! Thanks for the recipe.

    • Support @ Minimalist Baker says

      Thank you for the helpful feedback, Taylor! We’ll take another look and see if we can make improvements. Would you mind sharing what size food processor you have? We hope you enjoyed the end result!

        • Support @ Minimalist Baker says

          Thanks for the info, Taylor! We’re giving it another test to see if we can ensure success for everyone! We use a similar size food processor, so it’s possible the wattage could be the difference? Either way, we’ll fix it!

  7. Bianca says

    These taste yummy, although they are very sweet. My food processor struggled to blend this mixture; it would basically stop mixing the batter and the blade would just spin. I had to keep adding water, stirring, and running the processor over and over. It was quite tedious and then the consistency ended up too thin, so I had to add more almond flour at the end to thicken them up. After refrigeration, they are still a bit too soft. I’m not sure what I did wrong, but I followed the directions.

    • Support @ Minimalist Baker says

      Hi Bianca, sorry to hear that happened! Is it possible you were using dates that were really dry vs. sticky and moist? In that case, it can be helpful to soak them in water for a few minutes to soften them.

  8. Emily says

    Eh. I was really excited to make these, as I love your other recipes, but this one came out mediocre. They barely tasted like pumpkin. I added about 6 more tablespoons of pumpkin puree but the nut and oat flavors still took over.

    • Support @ Minimalist Baker says

      Oh no! So sorry these didn’t turn out well for you, Emily! If you can find it we highly recommended using Libby’s brand pumpkin as it has the best flavor and texture. Thank you for sharing your experience!

    • Support @ Minimalist Baker says

      Hi Georgina! We like using store-bought coconut butter when we don’t want to make a batch from scratch, some good brands are Artisana, Nutiva, and Ostara. Alternatively you could use a little bit of powdered sugar, vanilla, and orange zest to create a more traditional glaze without coconut. Hope this helps!

    • Lucinda Maddux says

      Can I use Bob’s Red Mill 1 to 1 Baking Flour in place of the almond flour? It has white and brown rice flour, potato starch, whole grain sorghum flour, tapioca flour and xanthan gum.

      • Support @ Minimalist Baker says

        Hi Lucinda! Unfortunately Bob’s 1 to 1 is not ideal to eat raw, some of the ingredients are difficult to digest without cooking them and it could be unsafe. We’d suggest a nut flour, or even coconut flakes in place of a flour blend. Hope this helps!

        • Jen says

          These are yummy! To me they have almost no pumpkin flavor, which was a little disappointing. But they do taste like “fall” with the spice blend and I love how healthy they are for a sweet treat! I cut down the amount of dates to one cup and still had good results in texture and sweetness. Keep the no-bake treat recipes coming—thanks!

          • Support @ Minimalist Baker says

            Thank you for sharing, Jen! We’re so glad you enjoyed them overall! We intended them to be heavier on the pumpkin spice vs. pumpkin, but for more pumpkin flavor, make sure you’re using a flavorful brand (such as Libby’s) and you can try adding more pumpkin purée. If it’s too moist, adding more oats should help. xo!

    • Support @ Minimalist Baker says

      Hi Leiah! We haven’t tried this without dates and aren’t sure how it would taste, but it’s possible that prunes or dried cherries could work instead, some type of moist dried fruit is essential here for the texture. Hope this helps!

  9. Maureen says

    Any suggestion for a substitute if cannot have nuts? These look and sound delicious and I love all things pumpkin too!

    • Support @ Minimalist Baker says

      Hi Maureen! We haven’t tried it yet but we think it would work if you increased the oats and added shredded coconut and/or a little coconut flour. Let us know how it goes if you give it a try!

  10. Melissa Burns-Johnson says

    I can’t do any grain. Are the oats necessary? Or is there something I can substitute for them?

    • Support @ Minimalist Baker says

      Hi Melissa! You could increase the almond flour and/or add some coconut flakes for added texture. Let us know how it goes if you give it a try!

  11. Kat says

    I can’t get dates. Could I use sugar?
    How much?
    Please and thank you. :)

    Ps. Sounds yummy!
    Pps. Except for the coconut… ew! lol

    • Support @ Minimalist Baker says

      Hi Kat! Unfortunately sugar will not work in place of dates in this recipe, as the dates + the flour are what give the bites their substance and texture. If you have access to them, we’d suggest trying it with another dried fruit, perhaps prunes or dried cherries? Hope this helps!

    • Support @ Minimalist Baker says

      Hi Gitanjali! Unfortunately the walnuts and almond flour are important for flavor and texture here, but it’s possible you could have success by increasing the oats and adding coconut flakes or coconut flour. We haven’t tried it, though! Hope this helps!

  12. Jordan says

    Hello there! These look so so delicious but my partner is allergic to tree nuts. Is there something we could substitute for the walnuts that may give a similar result? I’m thinking either pine nuts, shredded coconut etc but would love to hear any ideas from the community. Thank you!

    • Support @ Minimalist Baker says

      Hi Jordan! We haven’t tried it but increasing the oats and adding shredded coconut could work! Let us know how it goes if you give it a try!

  13. kathy says

    Would there be a way to change this up and replace the oats and almond flour? I am allergic to oats and almonds. These look delicious and would love to make.

    • Support @ Minimalist Baker says

      Hi Kathy! If you can do coconut flour, that could be one option, but we haven’t tried it ourselves yet. You would probably want to start with a lesser amount as it’s very absorbent. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Kim! Unfortunately you cannot use regular flour here because these bites are raw. You could try coconut flour (1/2 the amount) or perhaps increasing the oats? We haven’t tried it ourselves yet, but let us know how it goes if you give it a try!

  14. Charlee Hildebrand says

    These sound amazing! Any suggestion of what to replace the almond flour… I recently found out I’m allergic and I’m not yet adept at replacing it!

    • Support @ Minimalist Baker says

      Hi Charlee! We would not suggest using another flour unless it’s coconut flour or perhaps increasing the oats? We haven’t tried it ourselves yet, but let us know how it goes if you give it a try!

  15. Caron Gibson says

    Would you mind suggesting an alternative to the rolled oats? I am highly allergic and find myself bypassing great recipes because I cannot think of a decent substitute. Thank you!

    • Support @ Minimalist Baker says

      Hi Caron! We think you could increase the walnuts (maybe an extra 1/4 cup) and the almond flour (extra 1/2 cup) here and it would work well. Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Debbie! We would not suggest using another flour unless it’s coconut or perhaps oat flour, but we haven’t tried it ourselves yet! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Anna! Unfortunately because these bites are raw you cannot use regular flour. If you are allergic to almonds, you could try ~1/2 the amount of coconut flour, but we haven’t tried it. Let us know how it goes if you give it a try!