Pumpkin Spice Cake Bites

What can pumpkin do? No, we don’t think so. There is nothing more classic than those warm, comforting flavors. From Pumpkin Cake to Pumpkin Pie Ice Cream and the amazing Pumpkin Spice Latte. We’ve taken pumpkin spice cake to another level – meet the bites!

The best of pumpkin spice is in this decadent, dreamy treat. Perfect for snacking or as a healthy treat. Or, add some fun bites to your holiday table. Just ten ingredients are required. We’ll show you exactly how to do it!

Pumpkin Spice Cake Bites

Start by adding pitted dates into a Food Processor. This will create a sticky paste to hold everything together.

Pureed pumpkin provides moisture and an orange color. Cinnamon and vanilla are combined with nutmeg and ginger to create the classic pumpkin spice flavor. Sea salt completes this recipe.

These are the perfect fall snacks or healthier treats! If you want to be festive, pair them with our Simple Pumpkin Spice Latte. If you have a can of pumpkin left, try our 1-pot Pumpkin Black Bean Soup. You can store leftover puree of pumpkin in ice cube trays in the freezer. Then, defrost one cube whenever you need a little.



  • 1 1/2 cups pitted date (we prefer Medjool dates // If dry, soak for 15 minutes in warm water, drain, and pat dry).
  • Nuts: 1 1/2 cups
  • 1/4 cup rolled Oats (certified Gluten-Free as Needed)
  • Almond flour 1/2 cup
  • 1 3/4 tsp Cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • Allspice, 1/2 tsp ( optional).
  • 1/4 teaspoon sea salt
  • 1 1/2 tsp vanilla extract
  • Pumpkin puree 2 Tbsp

GLAZE optional

  • 3 Tbsp Coconut Butter
  • 2 tsp orange zest (about 1/2 an orange, zested)


  • BITS: Place the dates into a Food Processor and process until they are mostly smooth. As needed, scrape the sides. Remove the date paste and place it aside.
  • Add the oats and almond flour. Then add the cinnamon, nutmeg (optional), ginger, allspice, and salt. Pulse the food processor until fine crumbs are formed. Add the pumpkin puree and vanilla. Add one spoonful at a time of date paste, pulsing it to mix. Repeat this process until you have used all the date paste. Add more ginger, cinnamon, or vanilla to taste.
  • Roll into balls. Repeat this process until the entire dough has been used. We recommend chilling the bites in the fridge for 30 minutes or 15 minutes in the freezer to get the best texture.
  • If you are using the optional glaze, prepare it after the bites have been chilled. Add 1 inch of water to a small pan and bring it to a simmer over medium heat. Reduce heat to low once the water has boiled. Place coconut butter into a small heatproof bowl. We prefer glass. Place the bowl carefully on top of the saucepan with simmering water. Stirring occasionally with a spoon or spatula, heat until melted (2 min). In a microwave, you can melt the glaze by heating it in increments of 20 seconds in a heatproof bowl.
  • Use a small teaspoon to carefully spread some coconut butter over each bite, allowing it to run down the sides. You can also dip each edge in the glaze, then roll it around to coat all sides. Tap off any excess glaze with a fork, and then transfer the rims back onto your baking sheet or plate lined with parchment paper. Sprinkle orange zest over the edges while the glaze is still tacky.
  • Enjoy immediately or whenever you want a quick snack. Store in the fridge for up to 1 week or in the freezer for up to a month. The coconut glaze may become soft when heated.

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