Create layers:
Use a piping bag or spoon to create an even layer of pumpkin puree on a parchment-lined baking dish or tray.
Cool and add cranberries:
Let the pumpkin layer cool slightly.
Chop 30g dried cranberries and add them to the remaining nut mixture. Mix in cinnamon to taste.
Form dessert balls:
Form balls from the nut and cranberry mixture, pressing gently to ensure they hold their shape.
Dust with cocoa powder:
Roll each ball in cocoa powder (optional) for an extra chocolatey touch.
Cool the dessert balls:
Let the dessert balls cool in the refrigerator for about 15-20 minutes before serving.
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