Just three ingredients are needed to make these soft, cake-like balls which have the texture of a cake pop! Taking only 10 minutes to whip up, these Pumpkin ‘cake pops’ are paleo, vegan, refined sugar-free and gluten-free!
***
Having spent time with her, I know for a fact that everything she posts is 100% accurate, which ties in perfectly with today’s recipe- These pumpkin ‘cake pops’. After a morning of baking these cookies and these cake pops, I went to meet her and brought her half of both- I, myself, had eaten the other that morning as a combination of breakfast and lunch. Let’s just say by the time we left her workplace to grab dinner, the box was near empty.
“How do these taste?”
“They taste So good- Like those things, cake things!”
“Cake pops?”
“Yes! Cake pops!”
“So you sure I can post them?”
“YES!”
Friends, Alexis gave me her seal of approval and she has an epic palette. If these don’t turn out delicious, you can blame her and her sabotaging ways.
Just kidding.
These healthy three ingredient ‘cake pops’ are soft and cake like and literally take 10 minutes to whip up in your oven! Ironically, they are the EXACT same ingredients as the three ingredient pumpkin ‘fudge’ but baked lightly to give it the delicious ‘cake’ like texture coconut flour naturally possesses. Naturally paleo, vegan and gluten free, these are also refined sugar-free and very low in fat.While coconut flour with a dash of coconut palm sugar is generally pleasantly sweet, go ahead and add some optional chocolate chips to the batter to take it up a notch- I won’t disapprove.
Depending on the texture you prefer, simply adjust the oven cooking time-
Soft + VERY cake-like- Less time.
Firm + Crumbly like a loaded cookie- More time.
Make these healthy 3 Ingredient Pumpkin ‘cake pops’ and whether you eat 10 meals a day, 10 chickens a day or half a pan of these cake pops- You do you, I do me, and let Alexis have her cake (pop) and eat (12) it too.
Healthy 3 Ingredient Pumpkin Cake Pops
Ingredients
- 1 cup coconut flour sifted
- 1/2-3/4 cup pumpkin puree not pumpkin pie filling*
- 1/4 cup granulated sweetener of choice I used coconut palm sugar
- Cinnamon to taste optional
- 1/4 cup dairy free chocolate chips optional**
Instructions
- Preheat the oven to 350 and grease a large cookie sheet or baking tray and set aside.
- In a large mixing bowl, combine the coconut flour, pumpkin puree, granulated sweetener and cinnamon mix well. If using chocolate chips, mix those in until fully incorporated.
- Using your hands, shape into small balls and place on the greased cookie sheet. Depending on the texture you want, bake for around 10 minutes (for a softer cake texture) or up to 15 minutes (very dense and crumbly). Remove from oven and allow to cool completely before eating.
Notes
** If you use extra, you'll need to add more pumpkin.
Cake pops can be stored at room temperature in a covered container for up to a week or frozen. Adapted from 3 Ingredient Pumpkin 'Fudge'
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I am going to make these very soon!!! I finally have my pumpkin supply back up to par so I’m good to go! 🙂
I’m diggin all the pumpkin to soak balance out the super absorbent coconut flour. These sound like a really nice treat. My mom has one of those cake pop makers. I bet if I put these on a stick my little guy would go mental for them. Is it cool with you if I include a link to these in my fall inspiration round up post?
I LOVE seeing full days of meals by bloggers–it’s one of my favorite types of posts to see–and also YouTube videos! And as for food judgment, you have NOOOOOOOOO idea! I’ve been judged for zoats, mixing curries together, eating sweet potatoes with peanut butter and more! I am the QUEEN when it comes to being judged for food!
Haha I think many can relate to being judged!
Is there a reason you opt for just cinnamon instead of pumpkin pie spice? Just curious! Also, do you think almond flour would substitute well for the coconut flour? Can’t wait to try this!
Hey Lauren! You’re more than welcome to use pumpkin pie spice- I sometimes find nutmeg/cloves to be overwhelming with coconut flour, but it’s a personal preference.
Will these do well with a lollipop stick stuck into them and then dipped into dark chocolate? Or are they too crumbly? TIA
Probably too crumbly, unless you let them firm up then use two forks/spoons to roll them in chocolate 🙂
I don’t have a granulated sweetener, but I do have honey. Could I use that instead?