SPICED PUMPKIN BALLS
For years I have been making pumpkin roll for my children around the holidays. I came up with this simple recipe trying to capture the essence of pumpkin roll without all the work! My children deemed it a success.
Info from Dr. Fuhrman about the health benefits of pumpkin:
"Pumpkins and related squashes are good sources of beta-carotene, alpha-carotene, lutein and zeaxanthin, antioxidants belonging to a group of pigments called carotenoids.
Carotenoids defend the body’s tissues against oxidative damage, helping to prevent chronic diseases and premature aging.
Lutein and zeaxanthin are the only known carotenoids located in the human retina. They help protect the eye from damage and improve several aspects of visual performance."
Ingredients
1 packed cup of pitted dates
1 cup rolled oats
1/2 cup pecans and 1/2 cup walnuts (or nuts of choice)
1/2 cup pumpkin puree
4 oz almond cream cheese style spread (I use Kite Hill brand)
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
Directions
Add pitted dates to a food processor and process until they form a large sticky ball.
Add the nuts and briefly pulse until the nuts are small in size.
Add the oats and process again until both the nuts and oats are small pieces (I processed mine to be really small because my children do not like chunks of nuts in their pumpkin roll.)
Add the cream cheese spread, pumpkin, spice and vanilla and pulse briefly until combined. Do not overly process.
Refrigerate at least 30 minutes to firm the dough.
Roll into small balls using your hands. I made 28 balls.
Preheat oven to 350 degrees, then bake on center rack for 12 minutes.
