No Bake Pumpkin Spice Rolls
No bake pumpkin spice rolls are the ultimate spicy fall treat, ready in 15 minutes and energy snacks that are high in protein. A twist on classic pumpkin spice desserts and a new flavor for my no bake rolls series, these are dairy free, vegan and gluten free.
Servings: 12
Calories: 138kcal
Equipment
Ingredients
no bake dough
- 1 cup oat flour
- ¾ cup almond flour
- 2 tablespoon peanut butter
- 2 tablespoon maple syrup
- ½ cup pumpkin puree, canned
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 2 tablespoon milk
pumpkin spice filling*
- ½ cup medjool dates 5, soaked, pitted
- ½ cup pumpkin puree, canned
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon vanilla extract
- pinch of sea salt
Instructions
Prep
- Boil a pot of water and add dates. Turn off the water and let the dates soak for 10 minutes.
Make filling
- Pit the dates, add them to a blender with other filling ingredients and set aside.
Make the dough
- To a bowl, add the dough ingredients and stir into a batter.**
- Press the dough onto a large flat pan lined with parchment paper and shape into a size of about 5-inch by 9-inch square.
- Lay another sheet of parchment paper on top, and flatten or roll out the dough that is sandwiched between. Aim for about ½ an inch thickness.
- Spread the cinnamon pumpkin filling evenly on the dough, spreading it all the way to the edge.
- Roll the dough from one end, peeling the parchment away from the dough as you go.
- Chill the log for 15 minutes in the freezer so it can keep a round shape when you slice.
- Slice into 12 rolls – each should be about 1-inch thick.
- Enjoy as is or drizzle with a glaze of 1 teaspoon milk stirred into ½ cup of powdered sugar.
Storage
- Keep no bake pumpkin spice rolls in a sealed container for 5 days in the refrigerator, and then freeze for up to 3 months.
Video
Notes
*You can double the dates and spices if you want a thicker creamy center.
**When mixing the dough, start without the milk. Add the milk a tablespoon at a time, and keep the dough dry so it is easy to mold into a pan - you don't want it sticky so hold back the milk until you've mixed the batter thoroughly.
Nutrition
Calories: 138kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 16mg | Potassium: 162mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3198IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
