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Pumpkin Chocolate Chip Cookie Dough Truffles are here for your next sweet craving! Or for when you have a partial can of pumpkin to use. Best of all, they’re perfect for anyone who bakes cookies just to enjoy spoonful of the batter right out of the bowl! The classic cookie dough flavor gets a fall pumpkin twist and is coated in chocolate. Delicious, portable, easy to make, and fun to eat!
Let’s keep this pumpkin party going all month! I can’t stop with all of the pumpkin recipes. Some of my favorites include Pumpkin Spice Granola, Pumpkin Bread with Chai Glaze, and Pumpkin Spice Coffee Creamer. You can also explore all my pumpkin recipes here.
We have another new one today! My Chocolate Chip Cookie Dough Truffles have been a family and friends favorite for years. With my mind completely on pumpkin (starting in August), it was time to pumpkin-ify this fun treat!
As a nutritionist, I love that these truffles are made with wholesome ingredients, yet still feel indulgent.
Why you’ll love these truffles:
- No-bake and super easy to make
- Hint of pumpkin spice for a festive fall flavor
- Bite-sized chocolate chip cookie dough goodness
- Perfect for Halloween or just a cozy night in!!
How to Make Pumpkin Chocolate Chip Cookie Dough Truffles
Start by making the cookie dough with simple, wholesome ingredients like almond flour, cashew butter, coconut sugar, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. Fold in chocolate chips or cacao chips for a Paleo-friendly option. Chill the dough for at least an hour, or in the freezer for 20-30 minutes to speed things up.
Next, melt chocolate with a bit of coconut oil. Roll the dough into 1.5-inch balls, dip in the melted chocolate, and let them set on parchment paper. These little bites can be refrigerated or frozen for later enjoyment!
Tips & Tricks for Perfect Truffles:
- For a smoother chocolate coating, stir the chocolate constantly while melting and avoid overheating.
- Roll the dough with slightly damp hands to prevent sticking.
- Make ahead and freeze for easy grab-and-go treats.
- Swap in Enjoy Life chocolate chips to keep them Paleo-friendly and allergen-conscious.
- Sprinkle a tiny pinch of sea salt on top before the chocolate sets for an extra flavor boost!!
Storing:
These are best stored in the fridge. You can also freeze them. Avoid leaving at room temperature, as they get a little too soft.
Pumpkin Chocolate Chip Cookie Dough Truffles
Ingredients
- 1 cup blanched almond flour
- 1 cup cashew butter
- 1/3 cup coconut sugar
- 3 tbsp pumpkin puree
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- pinch of sea salt
- 1.5 cups chocolate chips , (divided)
- 1 tbsp coconut oil
Instructions
- In a medium sized bowl, using a large wooden spoon or even a hand mixer, mix together cashew butter, almond flour, coconut sugar, pumpkin puree, vanilla extract, pumpkin pie spice and salt.
- Once batter is well incorporated, stir in 1/2 cup chocolate chips. Chill the dough in the fridge for at least 30 minutes.
- In a microwave or using the stovetop, melt the remaining chocolate chips and the coconut oil. If using the microwave, do 30 second intervals, and stir after each interval so the chocolate is smooth and doesn't burn.
- Roll the cookie dough in 1.5 inch balls, and place on parchment paper covering a cookie sheet. Dip each ball in the bowl of melted chocolate using a fork, allowing the excess chocolate to drip back into the bowl. Place back on the parchment paper.
- Place the truffles in the fridge until the chocolate has hardened, and the truffles are firm to touch. This can take anywhere from 30 minutes to 2 hours. You can also place in the freezer and shorten the time!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! Just the thing if you crave a little sweet!
To keep them more legal (for me) I substituted Swerve brown sugar for the coconut sugar, and also added about a tlb. of organic Cacao powder. They are so rich tasting that only 1 does the trick! Thank you for an amazing recipe!