Pumpkin Cookie Dough Truffles No Bake Recipe
- Cook Time: 50 minutes (includes chilling time)
- Total Time: 50 minutes
- Diet: Vegetarian, Egg-Free
Ingredients
Scale
- 1 ½ cups all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup mini semi-sweet chocolate chips
- 1 cup melting chocolate or chocolate wafers (dark, milk, or white)
- 1 teaspoon coconut oil (optional, for smoother dipping)
Instructions
- To make the flour safe to eat raw, spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until it reaches 160°F. Alternatively, microwave it in a bowl in 30-second intervals until hot. Let it cool completely before using.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer.
- Stir in the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until everything is well combined and the color is uniform.
- Gradually add the cooled, heat-treated flour to the wet ingredients. Mix on low speed until a soft dough forms. Fold in the mini chocolate chips by hand using a spatula.
- Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball. Place the balls on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes to firm up.
- Melt the chocolate wafers and coconut oil in the microwave in 30-second bursts, stirring in between. Using a fork or dipping tool, submerge each chilled dough ball into the chocolate. Tap off the excess and return to the parchment paper.
- Allow the chocolate to harden at room temperature or place the tray back in the fridge for 10 minutes. Once the shells are firm, they are ready to enjoy!