Pumpkin Snickerdoodle Cookie Dough Truffles

These Pumpkin Snickerdoodle Cookie Dough balls are filled with pumpkin, maple, spices and rolled in cinnamon sugar. Free of Dairy, egg, corn, soy and gluten.

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Make some cinnamony pumpkin snickerdoodle cookie dough! It is the season of all things pumpkin. 

This super-easy cookie dough has the goodness of pumpkin pie spice, pumpkin and maple. Rolled up in generous amounts of cinnamon and sugar. Ready in 15 minutes!

For variations, coat the balls in melted dark or white chocolate, add mini chocolate chips to the dough for Pumpkin spice chocolate chip cookie dough! Make it spicy, chili to the cinnamon sugar or to melted chocolate to coat. Use protein powder to replace some of the flour to make protein cookie dough truffles. 

Can be made gluten-free with gf flour. Can be made oil-free. I use oat flour for these, so they already are gf. Make these Pumpkin Snickerdoodle Cookie Dough balls today! 

More Pumpkin goodness from the blog.

These Easy 1 Hour Pumpkin Cinnamon Rolls with Lime coconut frosting.
Pumpkin Sage Pasta with Pumpkin cream sauce and crispy Sage , easily gf.
Pumpkin Mousse Layer cake
Easy Pumpkin Sandwich Bread.

Happy Halloween! More Vegan Halloween Ideas on Happy Cow here.

Have you seen this amazing transformation video of a dog that was covered head to toe in tar in Udaipur, India, rescued, cleaned over 2 days. 

This was possible because of Animal Aid Unlimited in Udaipur.I have had the pleasure of meeting Erika and Claire, who used to live in Seattle, but moved to India decades ago to start animal aid and help the animals. Do drop by their facebook page and website to know more about the amazing work and volunteer opportunities. 

These truffles are being shared at VVP

Pumpkin Snickerdoodle Cookie Dough Truffles

4.50 from 2 votes

Prep: 20 minutes mins

Cook: 5 minutes mins

Total: 25 minutes mins

Servings: 4

Course: Dessert

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These Pumpkin Snickerdoodle Cookie Dough balls are filled with pumpkin, maple, spices and rolled in cinnamon sugar. Free of Dairy, egg, corn, soy and gluten.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1/2 cup pumpkin puree
• ▢ 1/2 cup maple syrup
• ▢ 2 tsp coconut oil or vegan butter, optional
• ▢ 1 tsp pumpkin pie spice, or 1/2 tsp cinnamon + 1/4 tsp ginger
• ▢ pinch of salt
• ▢ 1 to 1.5 cups flour, I use oat flour, use any flour that you would usually use to make cookie dough

To Coat

• ▢ 2 Tbsp granulated sugar
• ▢ 2 tsp ground cinnamon

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Instructions 

• Heat pumpkin puree, maple syrup, oil, spices and salt in a skillet at medium heat. Mix well and cook to thicken slightly,3 to 4 minutes.
• Cool the mixture, add 1 cup flour and mix in. You will have to press and knead the flour in. Add more flour if needed to make a soft smooth dough. (Use any flour that you normally use to make cookie dough).Taste and add some sugar if needed.
• Make balls out of the dough. In a bowl, mix in sugar and cinnamon. Roll balls to coat and serve.
• Store in the refrigerator for upto 5 days.

Notes

Note: Use a flour that you use to make edible cookie dough. Add chocolate chips or ground sugar if the dough seems too bland.
Variations: Coat the truffles in melted chocolate and let sit to set.
Add mini chocolate chips to the dough for Pumpkin spice chocolate chip cookie dough.
Toast the oat flour for a few minutes.
Use protein powder to replace some of the flour to make protein cookie dough truffles.

Nutritional values based on one serving

Nutrition

Calories: 280kcal, Carbohydrates: 60g, Protein: 3g, Fat: 2g, Saturated Fat: 2g, Sodium: 78mg, Potassium: 187mg, Fiber: 2g, Sugar: 31g, Vitamin A: 4765IU, Vitamin C: 1.3mg, Calcium: 72mg, Iron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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