Vegan Pumpkin Peanut Butter Balls
1 1/4 cups quick-cooking or rolled oats
1 1/2 cups additive-free or homemade peanut butter
1/2 cup maple syrup
1 1/2 cups canned or homemade pumpkin puree
3/8 tsp salt
1 1/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2/3 cup Dickey Farms pecans, chopped
Preheat oven to 350°F
Spread oats on a large baking sheet and bake for 10 minutes.
Combine all ingredients, except pecans, in a bowl. Mix thoroughly, as it will thicken.
Roll into balls (roughly 2 tbsp each). If dough is too soft to roll, stick in freezer for 2-3 minutes to harden a little.
Roll in chopped pecans.
Freeze for at least 20 minutes, keep in freezer until serving.
Recipe from Eating Rules.