Pumpkin Cookie Dough Chocolate Truffles are luscious little bites of sweet pumpkin cookie dough with chocolate chips and covered in creamy melted chocolate! Pure heaven!
As you may have noticed, I LOVE pumpkin! Maybe it was the Pumpkin Praline Bread Pudding or the Pumpkin Tres Leches Cake that gave it away. It could also have been the Cinnamon Swirl Pumpkin Coffee Cake or the savory Pumpkin Chipotle Vegetarian Chili that gave it away.
However, based on the popularity of these pumpkin recipes, I’m not the only one that loves pumpkin. Most of you do too! Yay! Welcome my fellow pumpkin peeps!!
I love these little Pumpkin Cookie Dough Chocolate Truffles because you can eat them without too much guilt. Why? Because there are no eggs to worry about. Why is that important? Because these little sweet treats are not baked. So you can have your Pumpkin Cookie Dough Truffles and eat them too.
No eggs…No baking….No worries. Just pumpkin and chocolate, and happy faces all around.
OK my Pumpkin peeps. It is now your turn! For which occasion will you make these yummy Pumpkin Cookie Dough Chocolate Truffles.
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- ½ cup (1 stick) butter, softened
- ½ cup pumpkin puree
- 1 teaspoon vanilla
- ½ cup brown sugar
- ⅓ cup white sugar
- 1-1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 cups mini chocolate chips, divided
- 2 teaspoons shortening
- In a large bowl, mix together butter, brown sugar and white sugar. Mix in pumpkin and vanilla. Then add flour, cinnamon, pumpkin pie spice, and salt. Stir well until it is thoroughly combined. Fold in 1 cup mini chocolate chips. Cover and place dough in the refrigerator for about 1 hour, until the dough is chilled.
- Place the remaining 1 cup chocolate chips in a microwave-safe bowl with the shortening. Microwave on high for 30 second intervals, stirring well in between. You may have to microwave 2 or 3 times for the chocolate to completely melt.
- Form the dough into 1 inch balls. Dip into the melted chocolate. Place on a tray lined with parchment paper. Refrigerate for an hour. Store in air-tight container.
For more pumpkin recipes, try my Pumpkin Praline Bread Pudding.
Or how about my Cinnamon Swirl Pumpkin Coffee Cake.
or how about this delicious Pumpkin Tres Leches Cake?
These truffles looks so decadent, Michele! 🙂 I just adore pumpkin and chocolate together!
So do I!
My sis in law makes a version of these for the holidays. I’d love to have her do your pumpkin version. They sound delish. Pinned and Stumbled!
Thank you!
Wow these look great! I can’t wait to try them. I’ve pinned, stumbled and yummlyed them. 🙂
Thank you Debi!
Thanks Debi!
Oh these little bites are the perfect pumpkin sweet treat! It looks like dark chocolate too, which I’m preferring more and more! Love this recipe, Michele!
I did use dark chocolate chips this time. Thank you!
I’m definitely not as big a fan of pumpkin as most folks, but I have to say I need to try some pumpkin and chocolate together! Adding chocolate like you did here could get me to hop on board the pumpkin train!
Love pumpkin and chocolate together! This is a great idea!
Love this recipe with all the flavors of fall and chocolate too!
I love pumpkin, especially with chocolate! These bite size little morsels look like perfect!
These look fantastic!! I’m glad to hear there’s no egg in the cookie dough…I always worry a little bit about that with regular cookie dough (not that that keeps me from sampling it!). What a lovely fall-time treat 🙂
I think you are a genius! These look like the perfect little bites of fall goodness! I will be making these for sure!
Thanks Rachel!
I was wondering if these would work without shortening. and if not if there is any substitute? thanks!
Yes. You could substitute butter instead.
How can I make these bake-able?
If you are looking for pumpkin cookies, I would recommend my Pumpkin Eggnog Thumbprint Cookies: http://flavormosaic.com/pumpkin-eggnog-thumbprint-cookies/