★★★★★

Pumpkin Chocolate Chip Cookie Dough Truffles

The classic Chocolate Chip Cookie Dough Truffle just got a touch of Pumpkin! ‘Tis the season, friends!!

Pumpkin Chocolate Chip Cookie Dough Truffles: little bites of egg free cookie dough with a pumpkin twist. So yummy!

Why this recipe works

Chocolate Chip Cookie Dough truffles are one of my favorite treats on the blog. And in real life. They are really a genius treat.

Bites of cookie dough dipped in chocolate. I mean, really, who doesn’t LOVE cookie dough?

Pumpkin Chocolate Chip Cookie Dough Truffles: little bites of egg free cookie dough with a pumpkin twist. So yummy!
Pumpkin Chocolate Chip Cookie Dough Truffles: little bites of egg free cookie dough with a pumpkin twist. So yummy!
Pumpkin chocolate chip cookie dough in a chocolate truffle.

More Candy Recipes

Yield: 36 truffles

Pumpkin Chocolate Chip Cookie Dough Truffles

Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes

Ingredients

  • ⅓ cup canned pumpkin
  • ¼ cup unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • pinch of kosher salt
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ cup mini semi-sweet morsels
  • 12oz Ghirardelli chocolate wafers, melted
  • sprinkles, optional

Instructions

  1. In a large mixing bowl, beat together the pumpkin, butter, and sugars until fully combined.
  2. Add flour, vanilla, and seasonings. Beat until well blended. Fold in mini morsels.
  3. Refrigerate cookie dough for about an hour, until it begins to firm up a little.
  4. Scoop by tablespoon onto a parchment paper lined freezer safe baking sheet. Freeze for 2 hours, or overnight.
  5. Using a toothpick, dip each frozen truffle into the melted Ghirardelli chocolate. Tap gently on side of bowl and place on parchment paper. Add sprinkles, if desired, immediately. Repeat until all truffles have been dipped. Store in refrigerator until ready to serve.
  6. Keep in airtight container for up to 7 days. ENJOY.

Nutrition Information:

Yield:

36

Serving Size:

1 truffle

Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 10mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 4, 2018

Comments & Reviews

    1. You can heat the flour first. Simply spread two cups of flour on a baking sheet or Silpat, and bake for about 5 minutes at 350° F. Let cool completely. Then use the flour in your preferred cookie recipe. By carrying out this toasting process, you are killing off any bacteria that might be lingering in your flour before you’ve baked the cookies.

  1. Totally have been there! Right now our kitchen is carpeted, so it’s a double burn when you drop something: the stuff is ruined because the carpet hides all the dirt and then the carpet is disgusting because it hides all the dirt. These look amazing — glad you got to enjoy a few! Yum!

  2. Although I will still be making these, I wonder what the wafers are used for? The baker forgot to explain first how to melt wafers and when to put them in. I don’t even see any evidence of a wafer in the pictures of the truffles. Hmmmm… Also failed to instruct how to melt the chocolate to dip the dough in. I know we should all know, but for first time bakers, it might be helpful to give instructions on how to do that and maybe how much chocolate you would need.

    1. The wafers are melted and that is what you dip the frozen truffle into. That is what I’m referencing when I say “dip truffle into melted Ghirardelli chocolate”

  3. I would have most likely cried my eyes out if I had dropped these truffles! That’s just terrible! But on the bright side, that just gives you an excuse to make them again. WIN. 🙂 These look totally poppable and addicting—my family would love them! Pinned.

  4. Ahhhh!!!! It is so sad to think that these beautiful truffles had to go in the garbage. What a crime!! i don’t know if the dog hairs would have stopped me!! 😉

  5. PUMPKIN chocolate chip cookie dough? In a truffle?
    STOP IT (except don’t.) because these are amazing! I am pretty sure I could eat the whole batch. Pinned!

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