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Pumpkin Stuffed Dough Balls {Grain Free and Vegan Friendly}

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Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly. 

Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly.

Hello OCTOBER!! It’s official, I can finally go bonkers for Pumpkin! Ya, I know. Many are already there, but remember, I have my no pumpkin till October rule. Just my preference. Plus it’s given me time to test out these pumpkin recipes. You see, I have a husband who isn’t found of pumpkin. GASP! He must be from another planet, haha. Actually, he’s just from another country. But still, pumpkin is not his favorite.

That being said, I was DETERMINED to make several pumpkin recipes that he (and everyone else) would like.  No fear of failure here. If he didn’t like it, I would test it out on others or it just meant the pumpkin recipe was all mine.

Side note: 2 pumpkin recipes I made over and created something even better. But you will see those recipes later on.

Anyway, about this PUMPKIN stuffed recipe. Yes, I said stuffed, and two ways. Pumpkin stuffed savory and pumpkins stuffed sweet and vegan friendly. I aim to please all, remember?

Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly.

But before I get to the pumpkin stuffed filling. Let me explain why you need two ways to make these, ok?Because you (we) always need more portable snacks. Or portable training food. Similar to these!

  1. Because you (we) need an easy recipe that could be used for ANY meal for anyone. Meaning —> BALANCED, kid friendly, paleo or vegan friendly (if you so choose).

That being said….

I give you PUMPKIN STUFFED DOUGH BALLS made with grain free flour. One stuffed with pumpkin, savory seasonings, and jack cheese. Get it? Pumpkin and Jack (o-latern). Haha! The other one stuffed with Pumpkin, honey, cinnamon, and nut butter (vegan friendly).

Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly.

Both doughy and delicious. Both can be tailored to your liking or nutritional needs (post workout recovery, pre workout, snack, breakfast, etc.).

Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly.

And wanna know the best part? You can make this in about 30 minutes with using a quick dough recipe. No eggs or special yeast needed. Just warm milk or coconut milk and a little coconut sugar. Mix, roll, flattened dough, stuff with filling, then seal up and bake. 

Okay, you ready for a double dose of pumpkin? Here’s the recipe. Tweaked twice, eaten multiple times.

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Pumpkin Stuffed Dough Balls {Sweet or Savory} Paleo or Vegan Friendly.

★★★★★

5 from 1 reviews
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 7-8 1x
Print Recipe

Description

Pumpkin Stuffed Dough Balls {Sweet or Savory} Paleo or Vegan Friendly.

Scale

Ingredients

  • For the dough:
  • 1 1/2 cup cassava flour (or GF multi purpose flour)
  • 1 cup coconut or almond milk
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 tsp sweetener (coconut sugar or honey works)
  • melted butter or oil to brush dough before baking
  • FILLINGS:
  • Pumpkin Puree (unsweetened)
  • Option 1:
  • jack cheese or dairy free cheese of choice (1/2 thumb size cube in each dough ball)
  • dash of garlic salt
  • any other herbs of choice or savory filling.
  • Option 2:
  • Nut butter (1 or 2 tsp in each dough ball)
  • dash of cinnamon
  • 1/2 tsp honey or maple syrup

Instructions

  1. Preheat oven to 350F.
  2. Combine your flour, sugar, salt, and baking soda in mixing bow.
  3. Heat your milk for 1 or 2 minutes in microwave.
  4. Gradually add in the hot milk and mix dough together until it become a thick dough like batter.
  5. Scoop out a portion a little small than palm of your hand, roll into a ball.
  6. Should make around 7-8 balls.
  7. Press ball flat then place your choice of filling inside. Small spoonful of pumpkin then your other choice of ingredient.
  8. So if you are making the sweet dough balls, add 1 tsp nut butter, small spoonful or less of pumpkin, dash of cinnamon, and a drizzle (1/2 tsp) of honey. See notes for cheese option.
  9. Next cup the dough ball in your hand, so that you can close the filling. See picture in hand below.
  10. Place upside down on baking sheet.
  11. Repeat the filling for the rest of your dough balls.
  12. Once on baking sheet, brush each dough ball with a little coconut oil or butter.
  13. Bake for about 15 – 20 minutes or until dough turns brown.
  14. I added a sprinkle of coconut sugar on top before baking for the sweet dough balls

Notes

If you want the savory option filling. Add a small spoonful of pumpkin, 1/2 thumb size cube of cheese, and sprinkle with any seasoning of choice. Maybe 1/8 tsp garlic salt, herbs, etc. Do not add sugar on top of before baking like i did with the sweet version. Just brush with melted butter or oil and bake upside down.

*Pictured for the recipe instructions.* 


I still can’t decide which one I like better, so if you make these, let me know! I foresee a pumpkin filled breakfast in your future.

Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly.

What else can we stuff pumpkin in? Do you have a recipe?  

Previous pumpkin recipes you need to “stuff” your kitchen with! 😉

Vegan and Paleo fig pumpkin bread pudding and muffins. Nut free option as well. These are great for breakfast on the go or part of brunch. they accommodate all food allergies! So delicious!

YUM! Pumpkin stuffed DOUGH BALLS! Sweet or Savory! #vegan friendly and #grainfree!

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Happy October!

Cheers,

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Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly.

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  8. Maureen says

    October 2, 2015 at 7:13 AM

    I have some cassava flour heading my way next week & I can’t wait to try it! I’ve already been drinking pumpkin spice coffee, but I’m with you….I like waiting until October to see all the pumpkin recipes. 🙂

    Reply

  12. Haley says

    October 2, 2015 at 9:18 AM

    These are just what I’m needing right now. I’ve been dairy and egg free for months now and I’ve been craving a pumpkin treat so bad! These may do the trick nicely.
    You’re a lifesaver.

    Reply

  16. neil@neilshealthymeals.com says

    October 2, 2015 at 9:59 AM

    I’ve only ever baked with pumpkin once, because it’s only stocked in a few supermarkets here in the U.K. However I did make my pumpkin ginger bread with it last year and I really liked that, so this recipe of yours is calling out to me to go buy some more pumpkin and get involved!

    This looks great Lindsay!

    ★★★★★

    Reply

  17. Jen says

    October 2, 2015 at 10:20 AM

    Oh man, I’m droooooooooooling over here! I saw a picture super quick on Instagram and I knew I had to check out the recipe. And grain-free – YES!

    Reply

  27. sarah says

    October 2, 2015 at 3:47 PM

    You had me at pumpkin and then I was lost until I heard balls! These look like healthy little jelly, oh wait no so much better than jelly, pumpkin filled donut balls. Not a fan of jelly donuts but I love pumpkin. These also remind me of these things at the Chinese buffets that are so bad but oh so good and suck me in these sugar dough balls. Not sure if they fall in the breakfast or serve with soup category. Definitely intrigued by these.

    Reply

  28. Brittany says

    October 2, 2015 at 5:22 PM

    Oh wow! These babies look so good. I’ll take one of the savory and one of the sweet for dessert. 🙂

    I still have yet to try cassava flour. When I google it tapioca flour comes up… is it the same thing?!?

    Reply

  30. Amanda @ .running with spoons. says

    October 3, 2015 at 9:10 AM

    I’ve honestly been elbow deep in pumpkin since the beginning of August, but that’s because I have a no pumpkin until -September- rule 😛 Your extra time to experiment definitely paid off, though – these look amazing! The only pumpkin stuffed thing I ever had was ravioli, and it was basically heaven in my mouth.

    Reply

  31. Jen @ Chase the Red Grape says

    October 4, 2015 at 10:02 PM

    Oh my goodness I love these! And adore the fact that they can be made sweet or savoury… I think I will go down the savoury route, it’s what my heart tells me when the recipe Is for pumpkin!
    Now just to find some cassava flour in Australia!

    Reply

  33. Sarah says

    March 1, 2017 at 1:25 PM

    These are delicious! I just made some with cashew milk and stuffed with purple sweet potato and cashew butter. You are a genius. Thanks so much for the inspiration. I see more dough balls in my future for sure 🙂

    Reply

  35. cheryl burgeson says

    September 16, 2017 at 10:17 AM

    Sorry what do you mean by cup the dough.Excited to make theses and anything pumpkin because my husband loves pumpkin

    Reply

  36. Vered Feher says

    January 27, 2019 at 2:38 PM

    I can’t wait to try this recipe. Can I use brown rice flour or coconut flour instead of cassava flour for this recipe? I might not be able to get cassava flour where I live.

    Reply

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