Pumpkin Chocolate Chip Cookie Dough Truffles is a delicious fall treat! Pumpkin Chocolate Chip Cookie Dough is covered in chocolate making for a pretty and tasty dessert!
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! My kids love sprinkles so of course, I added some.
You could even just make the cookie dough and eat that or just roll it into balls without dipping it in chocolate.
The ingredients are basic ingredients for a Pumpkin Chocolate Chip Cookies minus the egg. There is flour in the recipe. I have no problem with that in my cookie dough but some people prefer to bake it first before adding in the recipe. So if you want to do that, just place the flour on a parchment paper lined baking sheet, bake at 350 degrees F for 10 minutes, let cool, then add to the recipe.
These Pumpkin Chocolate Chip Cookie Dough Truffles are so tasty! I like it even more than a pumpkin cookie. And the flavor gets taken up a notch with it covered in chocolate. This is such a fun treat and perfect for fall parties!
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- ¼ cup pumpkin puree
- 4 Tbsp. unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- pinch of nutmeg
- 1/3 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 the 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 every 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