Pumpkin Spice Meltaways Recipe

Pumpkin Spice Meltaways

Tis the season for pumpkin spice everything. I’ve been making spiced pumpkin lattes and pumpkin spice muffins for breakfast occasionally, but I wanted a really filling no-bake treat that I could whip up for the kids.

I’ve made coconut meltaways before with flavors like citrus, chocolate, and strawberry (I need to post those recipes too!) and I wondered if I could make a fall inspired pumpkin spice variation.

After a few tries, I created a recipe that I love and that the children love too. It is simple to make and doesn’t require turning on the oven.

Pumpkin Spice Meltaways

I made these in a silicon gingerbread man mold, but they could be made in any type of silicon mold or even in a glass container and then sliced into cubes.

As with any recipe, they can be adjusted to your tastes. Add a little more honey or maple syrup for a sweeter meltaway, or leave it out entirely for a sugar free option.

For this recipe, I used equal parts coconut oil and coconut butter/cream. You could also use butter in place of the coconut oil as desired or use a mix of both. If I don’t make it myself (here’s the recipe), I buy coconut cream concentrate (coconut butter) from Amazon.

BONUS: Drop one of these into a blender with a cup of coffee or tea for an instant pumpkin spice latte!

Pumpkin Spice Meltaways
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5 from 1 vote

Pumpkin Spice Meltaways Recipe

Delicious pumpkin spice treats made with nutrient-rich coconut oil and coconut cream with fall inspired spices. These treats are easy to make and filling (and they can be made sugar free!).
Course Dessert
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 24 +
Calories 95kcal
Author Katie Wells



  • Melt the coconut oil on stove over low heat.
  • Place melted coconut oil and coconut cream/butter in a blender.
  • Add spices and sweetener if using and blend until smooth. If you don't have a blender, you can melt all ingredients in a small saucepan to incorporate instead.
  • Carefully spoon into silicon molds or a glass container.
  • Put in the freezer for about an hour to set and pop out of molds.
  • I store these in the refrigerator for up to two weeks. They would probably last longer since all ingredients are shelf stable, but I haven't personally tested them.


This is one of those recipes that can easily be adjusted to fit your family's preferences. The spices listed above will make a slightly spicy meltaway. I suggest adding slowly and tasting as you go to get the flavor you prefer. Feel free to adjust the sweetness similarly.
Store in the refrigerator or freezer to keep firm.


Serving: 1g | Calories: 95kcal | Carbohydrates: 5.7g | Protein: 0.1g | Fat: 8.3g | Saturated Fat: 7.3g | Sodium: 3mg | Sugar: 5.5g

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 What is your favorite pumpkin spice treat? Share in the comments below!

These pumpkin spice meltaways are simple to make without the oven. They combine coconut oil, coconut butter/cream and spices.

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