You are currently viewing Recipe: Mini Pumpkin Sage Balls
Tasty and easy to make in about 30 minutes.

Recipe: Mini Pumpkin Sage Balls

‘Tis the season for pumpkin everything, so these mini pumpkin sage balls are perfect for quick snacks or appetizers during the holidays. We’ve had this recipe sitting around since 2010 and finally got around to making them.

You can make your own pumpkin puree to use in this recipe, or just grab a can (we did, since we’re eating all our home-grown squash in solid form this year). The result is quick and easy, not to mention tasty.

Mini Pumpkin Sage Balls

from Vegetarian Times Magazine – Mar. 2008

Pumpkin ball ingredients
We substituted garlic oil for garlic, and green onions for onions to make this low FODMAP.


  • 3 Tbs. canola oil, plus more for frying sage leaves
  • 1/2 cup finely diced onion (we used green onion tops)
  • 2 cloves garlic, minced (2 tsp.) (we used garlic oil)
  • 2 1/2 tsp. chopped fresh sage
  • 3/4 cup pumpkin puree
  • 3/4 cup plain breadcrumbs
  • 1 large egg, beaten, or 1/4 cup silken tofu and 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 16 whole sage leaves


Pumpkin sage balls1
Saute onions and garlic. Mix all ingredients together in a bowl. What could be easier?

Set your oven to 375° and then begin prep. The recipe calls for coating a baking sheet with cooking spray but we used parchment instead. It worked great.

In a bowl, mix together all the other ingredients except the whole sage leaves.

Saute onion for 10 minutes until golden, then stir in garlic or garlic oil (if using) and sage for another 2 minutes. Dump this into your mixing bowl and combine with pumpkin puree mixture.


Pumpkin sage balls Formed
Roll a tablespoon or two of the mixture between your hands to form balls.

Make the balls as in the photo above. Place them on the baking sheet a couple inches apart.

Pumpkin sage balls baking
Bake 10-15 minutes or until the undersides are golden brown.

We baked our pumpkin balls a little longer than 15 minutes, maybe more like 18. Check after 10, then again at 15. If they need more time, set your timer for 1 minute increments to check.


While the balls are baking, cook the whole sage leaves. Heat up a pan and fry them in oil in a single layer for 20-30 seconds. They should still be bright green, but brittle. Drain them on paper towels and salt them.

Pumpkin sage balls Sage
Whole sage leaves are a nice touch and not difficult to do.

Now Eat!

The result is a savory treat you can eat immediately or save for later. Garnish each pumpkin sage ball with a whole sage leaf and enjoy!

Pumpkin sage balls finished
Tasty and easy to make in about 30 minutes.

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