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.
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.
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
Ingredients
- 1/2 cup (122.5 g) pumpkin puree
- 1/2 cup (161 g) 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 (125 g) 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
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
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
Baby June says
October 31, 2014 at 7:03 pmOh my those look wonderful! There’s really nothing like eating raw cookie dough. <3
Richa says
November 3, 2014 at 4:10 pmI agree!
Caitlin says
November 3, 2014 at 10:10 amthese look delicious and totally remind me of the dunkin donut holes i used to LOVE when i was a child. love that they are coated in cinnamon sugar. so good.
Richa says
November 3, 2014 at 4:11 pmi love the cinnamon sugar on them. they are nowhere like donut holes 🙂
Ceara @ Ceara's Kitchen says
November 3, 2014 at 12:43 pmThese look wonderful Richa! I imagine they would taste amazing on top of some banana ice cream! Cannot wait to try! Pinned 🙂
Richa says
November 3, 2014 at 4:11 pmooh great idea!
Rani says
November 4, 2014 at 8:34 amHi
Looks great.
Can I bake them? Not sure I like eating raw dough (flour).
Richa says
November 7, 2014 at 2:12 pmThese are cookie dough truffles, so they are not baked, you can bake them by shaping them into flat cookies. Sprinkle some sugar on top and bake for 10 to 12 minutes. i have another pumpkin cookie recipe coming shortly
A. says
November 4, 2014 at 5:46 pmWhat’s effect on recipe if made oil-free? And are there any other oil options besides coconut oil and Earth balance? Or oil substitutions entirely? Excited to try this!
Richa says
November 4, 2014 at 5:50 pmYou can make it oil free. The oil just makes it slightly more rich and fudgy. Use any other oils like safflower, canola.
Sam @ PancakeWarriors says
November 5, 2014 at 5:35 pmI bet this taste like little bites of heaven. I love cookie dough and would probably devour half this recipe in the bowl before even rolling it into truffles then question your “16-18” count. Delish!
Richa says
November 5, 2014 at 5:44 pmlol. yeah those are anyway small truffles because i like more sugar and cinnamon per bite!
Michelle says
November 8, 2014 at 12:46 amCurious about the maple syrup! At the moment we only have Mrs. Butterworths syrup, is there something else I can use instead of it? Recipe looks scrumptious!!
Richa says
November 8, 2014 at 1:06 amyou can use any sweet syrup. they should work out fine with it.
Sowjanya says
November 15, 2014 at 1:17 pmThese are absolutely delicious. I made them first thing this morning with few modifications due to lack of ingredients/whimsy. I toasted the oats and I used raw agave nectar and found that I had to double the oat flour since agave seemed very runny. Also I substituted agave for a spoon of organic ginger syrup I had just cos I love ginger. Lovely receipe and very very easy to make. Husband and kid loved it
Richa says
November 15, 2014 at 1:54 pm🙂 i am glad it worked out with the changes. add more sugar instead of syrup if the syrup makes it too wet. i love these with extra ginger too. i’ll add some candied ginger in them next time.
Ashlee says
December 9, 2014 at 12:48 amHoly moly I am making these babies tonight! I LOVE Snickerdoodle and have pumpkin puree that needs to be used up. This is perfect!
Billie says
December 20, 2014 at 6:25 amI made these exactly as the recipe. The flavour was good but the texture was so awful. I had to throw them out 🙁
Richa says
December 20, 2014 at 5:39 pmoh no. I am sorry they didnt work out. maybe use a different flour? or add chocolate chips to the dough. You can also bake them. roll in sugar, flatten the balls, and bake them for 11 to 12 minutes.
Emily says
July 1, 2015 at 3:53 pmI love oat flour, so I knew I would love them! I added more spice and these disappeared quickly!
Saen Mark says
July 14, 2015 at 4:28 amWow…i love the flavour and thank you so much for the recipe…
I’ll be following this blog….
Jenn says
December 17, 2017 at 5:46 amAre they ok to freeze?
Richa says
December 18, 2017 at 12:03 amthey should work fine frozen
Carrie Lamb says
December 17, 2019 at 11:46 ammaking these now and cant seem to get the dough firm enough to form balls. Any suggestions?
Richa says
December 17, 2019 at 11:54 amchill it for an hour see if its firm enough , add more flour if needed.