These pumpkin cookie dough truffles feature edible pumpkin cookie dough bites studded with dark chocolate chips and coated in a a salted caramel chocolate. This delicious, Fall inspired treat is also gluten-free, refined-sugar free, and vegan.
Pumpkin Cookie Dough Truffles
I’m so excited to share this new treat recipe! It’s absolutely delicious and perfect for Halloween.
I present to you my pumpkin cookie dough truffles. It starts with an edible cookie dough, flavored with creamy pumpkin and warm spices and studded with dark chocolate chips. Then it’s coated in…wait for it….salted. caramel. chocolate. glaze. Yep! Plus, to make it festive and fun, I topped these treats with Halloween colored sprinkles.
But wait…there is more Halloween trickery. These magical pumpkin cookie dough truffles are also vegan, gluten-free, and refined sugar free. So this is basically healthy Halloween candy. You’re welcome 🙂
Ingredients in the pumpkin cookie dough truffles
These truffles are made with real, wholesome ingredients:
- oat and almond flours. Both of these flours do not need to be pasteurized, so you can safely it raw. They are also both gluten-free so make a great gluten-free treat.
- plant-based butter and almond butter. You will cream both of these together with the coconut sugar much like a regular cookie dough. They also make the truffles doughy and delicious just like eating raw cookie dough!
- coconut sugar and maple syrup. These are some of my favorite refined-sugar free replacements to use instead of white sugar. Together they make the truffles perfectly sweet. Plus, the maple syrup works perfectly with the pumpkin flavors.
- pumpkin puree and pumpkin pie spice. The pumpkin adds creaminess to the truffles plus that nostalgic fall flavor. The pumpkin pie spice helps wake up the pumpkin and make these truffles so satisfying.
- Lily’s Sweets dark chocolate chips and salted caramel chocolate chips. I love Lily’s sweets chocolates and use it all the time in my baking. They are made with non-GMO and gluten-free ingredients harvested through Fair Trade practices, and ensure every product is botanically sweetened—meaning no refined or processed sugars.
The Pumpkin Cookie Dough
This edible pumpkin cookie dough tastes just like an actual cookie dough. Made using plant based butter and almond butter, coconut sugar and maple syrup, tons of Fall spices, and oat and almond flours, it not only tastes amazing it’s actually packed with nutrients, protein, and fibers. Heck, I would consider this a healthy, protein-powered, pre-workout snack!
After you make the cookie dough, you scoop it into little balls that resemble truffles. But the cookie dough is delicious on it’s own too, so try not to eat it all before you dunk it in the delicious salted caramel chocolate.
More about the salted caramel chocolate coating.
Lily’s sweets has a new chocolate chip flavor and they sent me a few bags to try. Let me just tell you, it’s magic! It’s salted caramel chocolate – I mean, what’s not to love. It’s rich and chocolatey with hints of caramel and a soft touch of salty goodness to balance the sweetness.
I melted these chocolate chips with coconut oil and coated the pumpkin truffles in it. This final step is what takes these truffles to the next level!
The sweet and salty chocolate caramel works perfectly with the spiced and pumpkin-forward truffles.
There is only one issue with these truffles…it’s hard to eat just one!! My hubby is also obsessed – and to be honest, I didn’t even know he liked pumpkin (proving that even non-pumpkin lovers will LOVE this treat!)
Other delicious treats perfect for Halloween
If you make these vegan pumpkin cookie dough truffles, please share it or leave comment below! I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Pumpkin Cookie Dough Truffles
- 2 tablespoons vegan plant based butter
- 2 tablespoons creamy almond butter
- 2 tablespoons coconut sugar
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1 tsp vanilla
- 1 cup + 1 tablespoon gluten-free oat flour
- 1 cup almond flour
- 1 teaspoon pumpkin pie spice
- 1/2 cup Lily’s Sweets dark chocolate chips
- 1 1/4 cup Lily’s Sweets salted caramel chocolate chips
- 1/2 tablespoon coconut oil
- 1/4 cup Halloween colored non perils black and orange sprinkles
In a large bowl, whisk/beat together the vegan butter, almond butter, and coconut sugar until light and fluffy. Whisk in the maple syrup, pumpkin puree, and vanilla until well-incorporated. Add in the flours and spices and mix until it forms a cookie dough. Fold in the dark chocolate chips. Divide the cookie dough into 16-18 truffles, using a spoon or cookie scoop. Place in freezer for 10 minutes to set.
In a small microwave safe bowl, combine the salted caramel chocolate chips and coconut oil. On 50% power and in increments of 45 seconds, heat the chocolate chips, stirring after each increment, until fully melted.
Dip each cookie dough truffle in the melted chocolate so fully coated in the melted chocolate. Top with desired amount of sprinkles.
Set in fridge to harden, about an hour (or the freezer for about 25 minutes).
Serve and enjoy!