Pumpkin Chocolate Chip Cookie Dough Truffles are here for your next sweet craving. Or when you have a partial can of pumpkin to use. But best of all, it’s here for all of you who bake cookies purely to enjoy spoonfuls of the batter right out of the bowl! You’ll love that the classic cookie dough flavor gets a fall pumpkin twist, and is covered in a chocolate coating. Delicious, portable, easy to make, and easy to eat!
Let’s keep this pumpkin party going all month! My Chocolate Chip Cookie Dough Truffles have been a favorite among my friends and family for a few years now. With my mind completely on pumpkin (starting in August), I knew it was time to pumpkin-ify my truffle recipe!
So here we go. What to love about these? So many things. No-bake recipe, a hint of pumpkin spice to make you feel festive, the taste of chocolate chip cookie dough that we all love, and in this fun little bite sized treat!
I also think they are perfectly festive for Halloween! Whatever that might look like this year. If all else fails, enjoy a big bowl of these in your house for Halloween!
How to make Pumpkin Chocolate Chip Cookie Dough Truffles:
Let’s gather up these simple ingredients:
- almond flour
- cashew butter
- coconut sugar
- pumpkin puree
- vanilla extract
- pumpkin pie spice
- sea salt
- chocolate chips (use cacao chips for Paleo/Vegan) You can also use Enjoy Life chips for Paleo
We start by making the cookie dough. Using an electric mixer, beat together the almond flour, cashew butter, coconut sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt. Now fold in the chocolate chips or cacao chips using a rubber spatula.
Let the dough chill for at least an hour. You can also stick in the freezer for 20-30 minutes to speed up the process.
Now make the chocolate coating!! Melt together the remaining chocolate and coconut oil. I use the microwave and heat in increments of 30 seconds.
Roll the cookie dough into 1.5 inch balls. Dip each of the balls into the melted chocolate using a fork. This allows the excess chocolate to drip off the fork. Place on the parchment paper and let them dry. You can freeze or refrigerate the truffles, or let them dry at room temperature.
These truffles are best stored in the fridge, but you can also store in the freezer. Do not leave at room temperature, or they are a little too soft.
Other Pumpkin Dessert Recipes:
Just a few more of my favorite Pumpkin dessert recipes!
- Pumpkin Chocolate Chip Blondies
- Pumpkin Bundt Cake with Maple Pecan Glaze
- Pumpkin Bread with Chai Spiced Glaze
- Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookie Dough Truffles
- 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
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!