By Thanksgiving prep begins. The menu on the back of an envelope: turkey brined and roasted. Cornbread dressing — Betty's, sage measured with pharmacist precision: one and three-quarter teaspoons, same as last year because last year was right and Clay said the food was good and I would do anything to hear that sentence again.
Made cornbread Monday, set it to dry. Made biscuits, crumbled them. Chopped celery and onion, sealed in a container. The annual campaign, the marshaling of ingredients and willpower.
Amber's coming — traded Christmas for Thanksgiving. Travis and Jolene bringing Earl Thomas, seven months, big enough for a high chair. Clay coming — he's been to the Thursday group and a new Wednesday walk with the hiking group. Regular is the word that keeps Clay alive, the regularity of showing up, being counted.
The dressing is made, the biscuits are crumbled, and there’s a lull in the campaign before Amber arrives and Travis and Jolene pull up with Earl Thomas in his car seat. I needed something for the counter—nothing that required the oven, nothing that competed with Betty’s recipe—just a small, warm-spiced thing that said the holiday was already here. These pumpkin spice donut holes are exactly that: no heat required, ready in twenty minutes, and they smell like November the moment you roll them.
Raw Vegan Pumpkin Spice Donut Holes
Prep Time: 20 min | Cook Time: 0 min | Total Time: 20 min (plus 30 min chill) | Servings: 16 donut holes
Ingredients
- 1 cup Medjool dates, pitted (about 10–12 dates)
- 1 cup raw walnuts
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup rolled oats (certified gluten-free if needed)
- 2 tablespoons coconut sugar or maple sugar, for rolling
- 1/2 teaspoon cinnamon, for rolling
Instructions
- Process the base. Add the walnuts to a food processor and pulse until coarsely ground, about 10 seconds. Add the pitted dates and pulse again until the mixture begins to clump together.
- Add pumpkin and spices. Add the pumpkin puree, pumpkin pie spice, cinnamon, ginger, salt, and vanilla. Process until a thick, sticky dough forms, scraping down the sides as needed.
- Incorporate the oats. Add the rolled oats and pulse just until combined—you want a little texture remaining. The dough should hold its shape when pressed.
- Chill the dough. Transfer the dough to a bowl, cover, and refrigerate for at least 30 minutes to firm up. This makes rolling much easier.
- Make the rolling mixture. Stir together the coconut sugar and 1/2 teaspoon cinnamon in a small shallow bowl.
- Roll the donut holes. Scoop about 1 tablespoon of chilled dough and roll between your palms into a smooth ball. Roll each ball in the cinnamon-sugar mixture until lightly coated. Repeat with remaining dough.
- Serve or store. Arrange on a plate and serve immediately, or store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month.
Nutrition (per serving)
Calories: 105 | Protein: 2g | Fat: 5g | Carbs: 15g | Fiber: 2g | Sodium: 35mg