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!
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.
* Depending on the brand of coconut flour you use, you may need more pumpkin puree. Also, depending on the amount of chocolate chips you add, you may need more pumpkin- Adjust accordingly (batter should be firm yet still relatively soft. ** 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'