• 15servings
  • 30minutes
  • 204calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2 cups pumpkin puree (one 15-oz can will do)

  2. 2 1/2 cups rice flour

  3. 1/2 cup plain yogurt (small-curd cottage cheese is a suitable substitute too)

  4. 1 tablespoon brown sugar

  5. 1 teaspoon nutmeg

  6. 1/2 teaspoon ginger

  7. 1 1/2 tablespoons sugar

  8. 1 teaspoon baking soda

  9. 1 teaspoon lemon juice

  10. 1 1/2 teaspoons cinnamon

  11. 1/2 teaspoon salt

  12. 14 ounces sweetened condensed milk

  13. 2 teaspoons vanilla extract

  14. 2 teaspoons sugar

  15. 1/2 teaspoon nutmeg

Instructions Jump to Ingredients ↑

  1. Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.

  2. Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.

  3. The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.

  4. Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.

  5. Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.

  6. Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.


Send feedback