Pumpkin Cookie Dough Truffles

If you’re craving a sweet treat that’s easy to make and brings all the fall flavors, these Pumpkin Cookie Dough Truffles are perfect. Not only do they combine the coziness of pumpkin spice with the richness of chocolate, but they’re also bite-sized, making them a great snack or dessert to share (or not!).

Why You’ll Love These Pumpkin Cookie Dough Truffles:

• No Baking Required: These truffles come together without any baking. Just mix the ingredients, let them chill, and dip them in white chocolate.
• Make-Ahead Friendly: The cookie dough needs to chill for at least 8 hours, making it a fantastic dessert to prep the night before. Once they’re dipped in chocolate, they freeze beautifully.
• Cozy Fall Flavors: Pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and melty chocolate chips come together for a perfect balance of sweet and spiced.

Ingredients for Pumpkin Cookie Dough Truffles:

Cookie Dough:

• ¾ cup all-purpose flour
• 4 tablespoons butter, softened
• ⅓ cup + 1 tablespoon brown sugar, packed
• ¼ cup pumpkin puree
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• ½ cup milk or semisweet chocolate chips, optional 

Chocolate Coating:

• 1 cup white chocolate chips
• 1 teaspoon vegetable oil

Instructions for Pumpkin Cookie Dough Truffles:

1. Heat Treat the Flour: In a microwavable bowl, heat the flour in the microwave for 30 seconds to kill any bacteria. Whisk afterward to remove any lumps.
2. Make the Dough: In a medium bowl, cream together the softened butter and brown sugar until smooth. Add the pumpkin puree, cinnamon, pumpkin pie spice, and vanilla extract. Mix well until fully combined. Then, slowly add the heat-treated flour, stirring until a dough forms. Fold in the chocolate chips.
3. Chill the Dough: Cover the cookie dough and place it in the refrigerator for at least 8 hours or overnight to firm up.
4. Shape the Truffles: Once chilled, use a cookie dough scoop to form 1-inch balls. Place them on a plate lined with parchment paper, then freeze the balls while you prepare the chocolate coating.
5. Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips and vegetable oil in 30-second increments, stirring in between, until smooth.
6. Dip the Truffles: Remove the cookie dough balls from the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, ensuring they are fully coated. Return them to the parchment paper.
7. Final Chill: Freeze the dipped truffles for about 10 minutes, or until the chocolate has fully hardened.
8. Enjoy: Once the chocolate is set, your truffles are ready to enjoy! Store any leftovers in the fridge for a cool, sweet snack.

Pro Tips:

• Want a bit of a crunch? Try rolling the truffles in crushed graham crackers after dipping them in chocolate.
• Craving more spice? Add an extra dash of cinnamon or nutmeg for a more pronounced flavor.

These Pumpkin Cookie Dough Truffles are everything you want in a fall treat—sweet, cozy, and perfectly snackable! Enjoy them with a warm cup of cocoa or apple cider for the perfect fall experience.

If you enjoy these, try my other cookie dough recipes:

• Edible Cookie Dough
• Edible Brownie Batter
• Edible Oreo Cookie Dough
• Edible Monster Cookie Dough

Pumpkin Cookie Dough Truffles

McKinley Hatch

These pumpkin cookie dough truffles make for the perfect sweet fall treat. Tasty pumpkin cookie dough wrapped in delicious white chocolate makes these the perfect cozy fall snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dessert, Snack

Servings 4 people

Ingredients

  

Cookie Dough:

• ¾ cup all-purpose flour
• 4 tablespoons butter softened
• ⅓ cup + 1 tablespoon brown sugar packed
• ¼ cup pumpkin puree
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• ½ cup chocolate chips

Chocolate Dip:

• 1 cup white chocolate chips
• 1 teaspoon vegetable oil

Instructions

 

• In a medium, microwavable safe bowl, add the flour and warm in the microwave for 30 seconds. Once done, remove from the microwave and whisk because this will harden the flour slightly.
• In a separate, medium sized bowl, combine the butter and brown sugar. Add in the pumpkin puree and mix until smooth.
• Add the cinnamon, pumpkin pie spice, and vanilla extract and combine.
• Pour in the flour and combine until a dough starts to form.
• Fold in the chocolate chips and cover the bowl and place in the refrigerator for 8 hours or overnight.
• Remove the cookie dough from the fridge and using a cookie dough scoop, scoop dough into 1-inch balls and place on a plate (lined with parchment paper) and freeze while you melt the chocolate.
• Melt the chocolate with the oil in a microwave-safe bowl in 30 second increments until smooth.
• Remove cookie dough balls from the freezer and dip each in chocolate and place back on the plate covered in parchment paper.
• Freeze for 10 minutes or until the chocolate hardens. Remove from the freezer and enjoy!

Keyword edible cookie dough, fall dessert, pumpkin bread, pumpkin chocolate chip bread, pumpkin cookie dough, pumpkin desserts