These No-Bake Pumpkin Snickerdoodle Bites from Running with Spoons are easy and fun to make with kids, suitable for many dietary restrictions because they’re free of eggs, dairy, nuts, gluten, soy and wheat, and they’re a delicious treat you can feel good about giving to your kids all season long!
Ingredients
For the bites:
1/2 cup (4 dates), pitted
1/4 cup pumpkin puree
2 Tbsp maple syrup
1 1/2 tsp vanilla extract
3/4 cup gluten-free rolled oats
1/4 cup coconut flour
1/2 tsp ground cinnamon
For the cinnamon sugar coating:
1 tsp coconut or granulated sugar
1/4 tsp ground cinnamon
Directions
Add all of the ingredients to a food processor or high-speed blender and process on high until the dates and oats have broken down and the mixture sticks together easily. If the mix feels too dry, add non-dairy milk (I used coconut) or water, adding it 1 tablespoon at a time until the right consistency is reached. If you want your bites chewier and chunkier, process them for a shorter amount of time. If you want them smoother, process longer.
Add the cinnamon and sugar to a shallow bowl. Using a heaping tablespoon, roll the dough between your hands before rolling it in the cinnamon sugar to coat. Set it aside on a plate and repeat with the remaining dough. I added some shredded coconut to the cinnamon sugar mixture.
Store the bites in an airtight container in the fridge. You may also freeze them for a longer period of time.