Pumpkin Chocolate Chip Cookie Dough Truffles (7 Ingredients)

Take your pumpkin dessert game to the next level with these super easy Pumpkin Chocolate Chip Cookie Dough Truffles! You won’t be able to have just one!

IT’S FRIDAY, Y’ALL.

Also, it’s 65 degrees as I’m typing this, and October is next week. Which very much justifies these Pumpkin Chocolate Chip Cookie Dough Truffles.

I’ve been eating pumpkin things since September 1st, but that’s beside the point. I love pumpkin things: pumpkin breakfast cookies, pumpkin muffins, pumpkin bread, give me all of it.

With a homemade pumpkin spice latte on the side, too.

Let’s Talk About Lunch Dessert

It’s a thing, y’all.

Every week I like to make a little sweet treat for dessert after lunch (Okay, or dinner. We’ll just call it an after-meal dessert).

If I have zero time to make anything, I’ve been picking up these Simple Mills Chocolate Chip Cookies or a dark chocolate bar like these. For a week or two we were hooked on these Healthy Oatmeal Chocolate Chip Cookies.

But once I made these truffles?

My lunch desserts were set for THE REST OF TIME.

Okay, that’s a little dramatic, but they’re just that good!

Pumpkin Chocolate Chip Cookie Dough Truffles: What You’ll Need

• Almond flour
• Coconut sugar
• Nut butter of choice (I tested these once with plain almond butter and once with maple roasted almond butter– both were delicious!)
• Canned pumpkin
• Chocolate chips (dairy free if needed- I use this brand)
• Pumpkin pie spice
• Coconut oil (I’ve found the best bargain is buying this in bulk at Sam’s. You can see a round-up of my favorite Sam’s Club products here.)

Kitchen tools:

• Medium bowl for making the truffle mixture
• Small glass bowl for melting chocolate (I have this set we use them so much)
• Wax paper

If you make these Pumpkin Chocolate Chip Cookie Dough Truffles, be sure to share it on Instagram and tag me @jesskalesit!

Enjoy!

Print Recipe

Pumpkin Chocolate Chip Cookie Dough Truffles

Take your pumpkin dessert game to the next level with these super easy Pumpkin Chocolate Chip Cookie Dough Truffles! You won't be able to have just one!

Servings

1" truffles

Ingredients

• 3/4 cup almond flour
• 2 tbsp coconut sugar
• 2 tbsp nut butter
• 2 tbsp canned pumpkin
• 2 tbsp chocolate chips
• 1 tsp pumpkin pie spice

for the chocolate shell

• 1/3 cup chocolate chips
• 2 tsp coconut oil

Servings 1" truffles Ingredients 3/4 cup almond flour 2 tbsp coconut sugar 2 tbsp nut butter 2 tbsp canned pumpkin 2 tbsp chocolate chips 1 tsp pumpkin pie spice for the chocolate shell 1/3 cup chocolate chips 2 tsp coconut oil

Instructions

1. In a medium sized bowl, whisk together almond flour, coconut sugar, and pumpkin pie spice until well combined.
2. Add nut butter and canned pumpkin to the dry mix and mix thoroughly. It will look like dry crumbles for a bit, but just keep mixing. Eventually it will work through!
3. Fold in chocolate chips until they're mixed throughout.
4. Using your hands, roll the dough into 1" balls and place on a wax paper lined plate or small baking sheet. Pop them in the freezer for 15 minutes.
5. During the last minute or so of freezer time, prepare your melted chocolate. Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments, stirring each time.
6. Remove your truffles from the freezer and drop them into the melted chocolate, working with one truffle at a time. Using a fork, roll it around until it's completely covered, then remove it and place it back on the wax paper. Repeat with all truffles*
7. Store in the fridge or freezer!

Recipe Notes

• If you want to add extra drizzle to the truffles, wait until the initial shell is cooled, otherwise the new drizzle will just melt into the initial shell.

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