Pecan Pumpkin Pie Bites

Pecan Pumpkin Pie BitesEvery time I’ve gone to the grocery store in the past few weeks, I’ve felt compelled to buy a can of pumpkin puree. Maybe it’s just that I follow too many food blogs, but from September to December, social media tells us that we’re pretty much culturally irrelevant if we’re not consuming pumpkin or pumpkin-spiced-something-or-other at every meal. You ordered a regular COFFEE instead of a PUMKIN SPICED LATTE?!! What the f*ck is wrong with you!?

Pecan Pumpkin Pie Bites

Honestly, I don’t even like pumpkin that much. Sure, it’s great when you add seven cups of sugar and cinnamon and bake it into a buttery piecrust, but when it comes to fall vegetables, I’m team butternut squash all the way. Sorry, pumpkin.Pecan Pumpkin Pie Bites

The result of me being a societal pumpkin drone while not even really liking the stuff is a pantry full of pumpkin that has Got. To. Go. When I saw these pumpkin pie balls on The Lean Green Bean, I couldn’t wait to make my own version. No baking, yummy fall flavors, perfect for snaking—boom. Eating a couple will also satisfy your sweet tooth if you’re getting a dessert craving after dinner. Because they’re soft, it’s almost like eating cookie dough. Yes. Please.Pecan Pumpkin Pie Bites

Pecan Pumpkin Pie Bites

Yield: 15

Pecan Pumpkin Pie Bites

These pecan pumpkin pie bites have the texture of cookie dough and the taste of pumpkin pie. Perfect for snacking or a sweet treat!


  • ¾ cup pumpkin puree
  • ¼ cup pumpkin seeds
  • ½ cup pecans
  • ½ cup dates, pitted and chopped
  • ½ cup rolled oats (I used gluten-free)
  • 2 tbsp maple syrup
  • 1 ½ tsp cinnamon


  1. Pulse the pecans and pumpkin seeds in a food processor.
  2. Stir into a bowl of the cinnamon and oats.
  3. Put the pumpkin, dates and maple syrup in a food processor, and pulse until dates are finely chopped.
  4. Stir into bowl of dry ingredients until fully mixed.
  5. Cover bowl and place in freezer for 30 minutes (this will make rolling it into little balls easier).
  6. Use a spoon and your hands to roll into one- or two-bite sized balls.
  7. Store in the freezer or refrigerator (I prefer the frige.)


These are soft and a little gooey—I really wanted to go for the cookie dough texture. If you want them firmer, add ¼ cup oats (or maybe even some vanilla protein powder).

Do you hop on the pumpkin bandwagon each fall? What’s your favorite way to eat it?



  1. I have to admit I love the pumpkin pie craze, but not because of the pumpkin. Pumpkin is okay, but I love the ‘spice’ part of that equation! It’s the cinnamon, ginger, cloves, allspice, etc., that I love.
    I just found you through Running to the Kitchen and I’m glad I did!

  2. yum! yours look great!

  3. I can’t lie I definitely jumped on the pumpkin bandwagon, I have had pumpkin and peanut butter oatmeal like 3 days in a row, I’m addicted!

    I’m a huge fan of bite size snacks, so I will be trying this. I made a quinoa & dark chocolate energy bite the other day which I loved

    -Elise @

  4. You don’t know how special pumpkin is until you can’t have it! haha I can’t wait to gorge on pumpkin, sweet potato, butternut squash and everything that screams fall when I’m back in the States for the holidays and I can’t wait to make these pumpkin bites!!

    I may even start drinking coffee…pumpkin spice coffee, that is 😉

    • YOU HAVE NO IDEA HOW EXCITED I AM FOR YOU TO BE BACK IN THE STATES!!! Let’s gorge ourselves on pumpkin beer then attempt a workout and publicly vomit afterwards like the good ol’ times? 🙂

  5. These turned out amazing and they were simple…. Great clean ingredients!

  6. I have wanted to make these since you first posted them last fall. Off to a girls night tonight and whipped up the lemon artichoke hummus you posted, which is my absolute favorite! Decided to make these to bring as something sweet. Didn’t have dates, so used prunes (the girls will thank me tomorrow, I’m sure!), Didn’t have maple syrup so I used molasses and agave nectar. Only had steel cut oats, so I figured what the heck, I’m substituting practially everything else. Threw in some coconut flakes and included nutmeg, pureed the heck out of it and added to the seeds and pecans. The flavor is good – will let you know how they turn out. Love your blog!

  7. Taranee says:

    Mmm… so yum! Is there by any chance an alternative for pecans?

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