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Pumpkin Balls Recipe

Robyn Savoie


  • Oven


  • 1/2 cup Canned Pumpkin or Sweet Potato
  • 4 tbsp Molasses
  • 4 tbsp Water
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cups Brown Rice Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda

Optional Add Ins:

  • 1/4 cup Dried Cranberries Chopped
  • 1 tsp Cinnamon powder
  • 1/4 cup Carob Chips, Brown or White (Yogurt)
  • 1/4 cup Roasted Pumpkin Seed Chopped


  • Pre-heat oven to 350°F.
  • Mix pumpkin, molasses, olive oil and water together in a bowl.
  • Add the rice flour, baking soda, and baking powder and to the mixture and stir until dough softens. Stir in one or more of the add-ins if using.
  • Scoop out small spoonful of dough and roll into balls using your hands (wet hands work best).
  • Set the balls onto a parchment paper lined cookie sheet and flatten with a fork.
  • Bake approximately 25 minutes or until dough is hardened.


  1. I prefer to use fresh cooked & cooled pumpkin/sweet potato. If you use canned DO NOT use the pie filling, it may contain spices that are toxic to dogs and cats.
  2. You can replace the brown rice flour with whole wheat. Rice flour is preferred, since it is easier to digest and gentle on stomachs. It also provides the same crunchy nutty flavor as whole wheat.
  3. For cat treats: Make tiny balls and press with fingers. Adjust cooking time to about 10 - 15 minutes. Or do as I would, make into 1 inch balls, press until 1/2 thick. Then using a moist knife, cut treat in 4 sections; separating each section a bit.