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.
Thank you for visiting. Don’t forget to Subscribe to Flavor Mosaic to have recipes delivered to your inbox. Follow Flavor Mosaic on Pinterest, Facebook, and Twitter to stay up to date with the latest happenings!
- 1/2 cup 1 stick butter, softened
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1-1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 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?
Carrie @Frugal Foodie Mama says
October 16, 2014 at 1:42 pmThese truffles looks so decadent, Michele! 🙂 I just adore pumpkin and chocolate together!
Michele says
October 16, 2014 at 11:41 pmSo do I!
KC Kahn the Kitchen Chopper says
October 16, 2014 at 4:54 pmMy 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!
Michele says
October 16, 2014 at 11:41 pmThank you!
Debi @ Life Currents says
October 16, 2014 at 5:39 pmWow these look great! I can’t wait to try them. I’ve pinned, stumbled and yummlyed them. 🙂
Michele says
October 16, 2014 at 5:43 pmThank you Debi!
Michele says
October 16, 2014 at 11:42 pmThanks Debi!
Sandra Shaffer says
October 16, 2014 at 10:59 pmOh 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!
Michele says
October 16, 2014 at 11:42 pmI did use dark chocolate chips this time. Thank you!
Marion@Life Tastes Good says
October 17, 2014 at 7:57 amI’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!
Kristin @ Dizzy Busy and Hungry! says
October 17, 2014 at 9:57 amLove pumpkin and chocolate together! This is a great idea!
Mary Ellen says
October 17, 2014 at 9:58 amLove this recipe with all the flavors of fall and chocolate too!
Jen says
October 17, 2014 at 10:16 pmI love pumpkin, especially with chocolate! These bite size little morsels look like perfect!
CakePants says
October 19, 2014 at 1:00 pmThese 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 🙂
Rachael Yerkes says
October 21, 2014 at 9:31 amI think you are a genius! These look like the perfect little bites of fall goodness! I will be making these for sure!
Michele says
October 22, 2014 at 9:29 amThanks Rachel!
Monica says
October 22, 2014 at 9:19 amI was wondering if these would work without shortening. and if not if there is any substitute? thanks!
Michele says
October 22, 2014 at 9:28 amYes. You could substitute butter instead.
Tiffany says
November 16, 2014 at 7:53 pmHow can I make these bake-able?
Michele says
November 16, 2014 at 10:03 pmIf you are looking for pumpkin cookies, I would recommend my Pumpkin Eggnog Thumbprint Cookies: http://flavormosaic.com/pumpkin-eggnog-thumbprint-cookies/