Pumpkin Spice Latte Balls

Are you obsessed with pumpkin spice? Personally, I would call myself "passionate" about the warming blend of cinnamon, nutmeg, cloves, ginger, and allspice (that's the gist, ingredients vary by brand). In a non-fanatical sort of way. Even the aroma is cozy. That's probably why we love putting those flavors in our coffee. Coffee is invigorating on its own, but when you add those autumn flavors... it's like someone just gave you a hug.

Clearly the inspiration for these balls is the pumpkin spice latte, an amazing blend of espresso, milk, pumpkin spice, vanilla, and whipped cream. On a side note, have you noticed that the drink has been making its grand entrance earlier and earlier every year - like late summer? 

Anyway, it's a rock solid beverage, so I incorporated those same flavors into these nutrient-packed balls. And I added REAL pumpkin - so the flavor of pumpkin pie also comes through. Nothing wrong with that scenario.

Why balls? Because, in my opinion, balls can be eaten anytime. They're not relegated to one time of day - like "breakfast" or "dessert". These sweet, wholesome balls are good 24/7, especially when you need equal parts warm hug and nutritious energy.

These little powerhouses are also vegan, egg-free, dairy-free, and have no refined sugar (they're sweetened with maple syrup). If you want to add gluten-free to the list, substitute ground oats or coconut flour for the all-purpose flour. That means, no matter what dietary routine you're following (or not), these chewy balls of joy will fit in nicely.

Pumpkin Spice Latte Balls

1/2 cup coconut oil
1/2 cup pure maple syrup
1 tablespoon instant espresso
1 teaspoon pumpkin spice (or 1 teaspoon cinnamon and a pinch each of nutmeg, cloves, ginger, and allspice - or any combination you want after the cinnamon)
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1 1/4 cups quick-cooking oats
1 cup all-purpose flour or ground oats for gluten-free balls

In a small saucepan, combine the coconut oil, maple syrup, espresso, pumpkin spice, and vanilla. Set the pan over medium heat and bring to a simmer, whisking frequently. Simmer for 1 minute. Remove the pan from the heat and whisk in the pumpkin puree. Transfer the mixture to a large bowl and fold in the oats and flour.
Refrigerate until the dough is firm enough to shape, about 1 hour.
Shape the dough into 30 balls (about 1 tablespoon each) and transfer the balls to a parchment-lined baking sheet. Refrigerate until firm, about 15 minutes. Store leftovers in an airtight container in the refrigerator.

Makes 30 balls