Pumpkin Spice Cake Bites 🍡 🎃

This recipe is perfect for the fall and it cuts down on food waste. It’s a version of the thumbprint pumpkin spice cookies by NourishedByNic. I like to make these with leftover almond meal from my homemade almond milk. I dehydrate the pulp into almond meal. This almond pulp version resembles super moist cakes bites. I colored the frosting with matcha and beet powder and added sprinkles but the basic cream cheese frosting recipe is perfect as is. To make these festive for fall 🍁 🍂 I suggest orange sprinkles.

Frosted Pumpkin Spice Cake Bites

Ingredients for the cake:

2 Cups almond flour

1 Tsp baking powder

2 tsps pumpkin pie spice

3 tbsps melted coconut oil

1/4 C maple syrup

1 Tsp vanilla

1/4 C pumpkin purée

Ingredients for the frosting:

1/4 Cup cream cheese (I use the Spero sunflower brand)

splash vanilla

2 tbsp icing sugar

1 Tsp almond milk

Step 1:

Mix the dry cake ingredients in a medium sized bowl.

Step 2:

In a small bowl mix the wet cake ingredients.

Step 3:

Slowly add the wet ingredients to the dry ingredients. You’ll need to use your hands to really make sure it’s mixed well.

Step 4:

Refrigerate the dough for 30 minutes and preheat the oven to 350 degrees Fahrenheit.

Step 5:

Form the dough into balls but make sure they are pressed firmly into balls so they don’t fall apart later. Make about 15 balls.

Step 6:

Bake for 12 minutes.

Step 7:

Whisk the cream cheese frosting ingredients in a small bowl. Feel free to separate into bowls and add matcha powder, beet powder, and other colors for the frosting. I rolled mine in sprinkles too.

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