If you know me, almost nothing gets me more excited than creating a delicious recipe! These Pumpkin Chocolate Chip Cookie Dough Truffles will blow you away! I like these even better than plain chocolate chip cookie dough because the pumpkin and spices add a new depth of flavor. These come together pretty quickly too. I made these with my friends when they were over last week and made them super fast so I didn’t take any pictures of the process. (Sorry!) All you do is mix up the ingredients, chill it, roll into balls (or if you have a little scoop even faster!) then dip in chocolate and you are ready for a little piece of heaven!
You could even just make the cookie dough and eat that or just roll it into balls without dipping it in chocolate.
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- ¼ cup pumpkin puree
- 4 Tbsp. unsalted butter, room temperature
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- pinch of nutmeg
- ⅓ cup mini chocolate chips
- 8 oz. chocolate candy coating, or about 1 cup chocolate chips melted with 2 tsp. shortening, veg. oil or coconut oil
- optional: sprinkles
- In a large bowl, beat pumpkin puree, butter and sugars with an electric mixer until light and fluffy (2-3 minutes). Mix in milk and vanilla. Add flour, salt, cinnamon and nutmeg and mix on low until combined. Stir in chocolate chips.
- Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes or up to an hour.
- Melt candy coating following instructions on the package. If using chocolate chips, melt in the microwave 30 seconds at a time until smooth, stirring in between each 30 seconds. Remove a couple of balls from the freezer at a time and dip in melted chocolate using a fork or a dipping tool. Remove from chocolate and holding it above the chocolate let excess chocolate drip down. Place on wax paper. If using sprinkles, add after dipping 2-3 truffles. Continue until all truffles are covered in chocolate.
- Refrigerate in an airtight container for up to a week.
Adapted from The Cookie Dough Lover’s Cookbook