If you love all things pumpkin spice and cookie dough, these are definitely for you! The pumpkin cookie dough is so gooey soft and pairs perfectly with the dark chocolate coating. These truffles are paleo, vegan, gluten-free, dairy-free, refined sugar-free, and oh so delicious!
I love to make these around the holidays because pumpkin spice is such a cozy flavor and they're the perfect bite-sized treat to bring to all parties!
This was inspired by my pumpkin cookie dough and tahini truffles. Both pair well with a batch of these!
Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- almond butter
- maple syrup
- pumpkin pie spice
- cinnamon
- almond flour
- non-dairy chocolate chips
- coconut oil
See recipe card for quantities.
Storage
Store in the fridge or freezer!
Top tip
I think these taste best when they're a little cold, so I like to store them in the freezer and then put them out to be enjoyed!
FAQ
You can use any nut or seed butter in these. I like almond butter because it has a mild flavor that pairs well with the pumpkin spices.
These are my favorite "healthier sprinkles" that I like to use!
Paleo & Vegan Pumpkin Cookie Dough Truffles
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- In a bowl, mix together the pumpkin cookie dough ingredients until smooth. Fold in the mini chocolate chips.
- Begin scooping the dough into tablespoon sized bites and place on prepared baking sheet. Place in the freezer to freeze for about 30 minutes.
- Melt the chocolate chips and coconut oil together until smooth. Coat each cookie dough bite in chocolate and return to baking sheet to set. Let harden and enjoy!
Alyssa
What chocolate chips do you use?