★★★★★

Pumpkin Chocolate Chip Cookie Dough Truffles

The classic Chocolate Chip Cookie Dough Truffle just got a touch of Pumpkin! These delicious truffles are full of fall spices and dipped in rich chocolate.

Love cookie dough? Readers rave over this Reese’s Peanut Butter Cookie Dough Dip!

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 Cookie Dough Truffles are all the best parts of cookie dough and pumpkin pie truffles combined.
  • We use an egg free cookie dough at the center of each truffle. No worries about eating raw dough!
  • The sprinkle coating gives them a pop of beautiful fall color. They look so pretty on the table!
Pumpkin Chocolate Chip Cookie Dough Truffles: little bites of egg free cookie dough with a pumpkin twist. So yummy!

Ingredient Notes

All purpose flour. For food safety, make sure to heat treat the flour first!

Ghirardelli chocolate wafers. These melt perfectly and give the outer layer of the truffles a smooth finish.

Canned pumpkin. Be sure to use pure canned pumpkin, not pumpkin pie mix, in this pumpkin truffle recipe.

Easy Instructions

Make pumpkin cookie dough.

Start by beating together white and brown sugar with pumpkin and butter. Add vanilla, flour and the spices. Fold in mini chocolate chips.

Put the bowl of dough in the refrigerator for about an hour.

Now that your cookie dough is made, it’s time to make truffles!

How to make truffles.

Scoop tablespoons of cookie dough onto a baking sheet lined with parchment paper. Freeze for at least 2 hours.

Dipping truffles.

Once the cookie dough is frozen through, melt the chocolate wafers according to package directions. Use a toothpick to dip each truffle into the melted chocolate.

Place the dipped truffles back on a backing sheet. Immediately add sprinkles. Let truffles set for a few minutes, until the chocolate firms up.

Serve immediately or store in the refrigerator until ready to eat.

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

Tips and Tricks

  • Use a metal scoop like this one to ensure all the truffles are as evenly shaped as possible.
  • Store the truffles in an airtight container in the refrigerator. They stay good for about 7 days but we can never resist eating them all before then!
  • After dipping the truffles, allow the excess chocolate to drip off into the bowl. Removing excess prevents mess on your parchment paper and makes the bottom of the truffles smoother.

Recipe FAQs

What kind of sprinkles are best?

I used nonpareil (round) sprinkles on my pumpkin cookie dough truffles today. You can also use jimmies, sugar sprinkles or any other style sprinkle you like!

Can you freeze these truffles?

Yes, you can! After dipping, transfer truffles to a freezer safe container. They keep well in the freezer for up to 3 months.

How do I melt the chocolate wafers?

I melt mine in the microwave! It only takes a few minutes and the chocolate melts perfectly. You can also use a double boiler to melt the wafers if preferred.

Is it safe to eat raw flour?

Raw flour may contain bacteria that’s usually killed off in the baking process. To make it safe to eat, you can heat treat it by baking it in the oven for 5 minutes. See all my instructions on how to heat treat flour here!

The best ever truffle for pumpkin lovers! Pumpkin Chocolate Chip Cookie Dough Truffles are the perfect homemade candy for fall.

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?

Please leave a comment on the blog or share a photo on Instagram

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. R.I.P. first batch of truffles. I love pumpkin chocolate chip cookies and I’m sure I’d love these as well. Pinned!

  2. I would always rather eat the dough than the cookie! Adding pumpkin to it makes it sound absolutely amazing!

  3. That is SO tragic, dropping them! Did you scream? A lot? I would’ve.
    Love these! Pumpkin cookie dough needs to be eaten, for sure. This looks like the best way!

  4. What a sad day to drop such gorgeous looking truffles!!! At least you were able to eat a few before sending them sprawling! Although I’m giggling because I remember the fudge incident from a few years ago 🙂

    1. Yes, that upside down pineapple fudge still haunts me. It was so good…I really should make it again!

  5. Omg you REMADE truffles…I cannot think of a more annoying thing to remake! So sorry! These totally look amazing and I love the gooey-ish center and the combo of pumpkin + chocolate + cookie dough! Pinned!

  6. I love a Golden Retriever….the 5 second rule doesn’t work at my house anymore either, ha! Sad, but true. Anyway, love the addition of pumpkin in these truffles! They look amazing 🙂

  7. Awww I am sorry. I would be so bummed if I dropped them too. That just sucks. Can I tell you something? I have never tried truffles. It’s one of those things that I am not sure if I will like. But Aimee these pumpkin ones look so tasty and then you have those snickerdoodle ones. Man your killing a girl here who does try to eat healthy. 🙂 Pinned!!

  8. This story makes me so sad! But I’m glad you got your photos and got to eat a few 🙂 The pumpkin filling is such a pretty color 🙂

  9. OMG, I would have CRIED if I had dropped all those beauties! Glad you managed to re-make them for us. 🙂

  10. Not only do these look DELISH… I absolutely love how easily you made them look perfect for Fall with the seasonal candy balls on top! Love that!

  11. So sad to hear that these babies went tumbling. At least you got to eat a few before hand. They look so gooey in the center. I bet these truffles just melt in your mouth.

  12. Oh my gosh, I’m so sorry you dropped these. I dropped a whole tray of eclairs last year when walking back from my photo session. And of course they landed glaze side down and oh how the dog hair wanted to stick to that glaze. Sadness. Glad you managed to eat a few before you lost them!

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