Yield: 36 truffles

Pumpkin Chocolate Chip Cookie Dough Truffles

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


  • 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


  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:



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.

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