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    Home » dessert

    Pumpkin Snickerdoodle Cookie Dough Truffles

    Published: Oct 31, 2014 · Modified: Jan 22, 2018 by Richa 25 Comments

    Jump to Recipe   Print Recipe

    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.

    Jump to Recipe   

    Pumpkin Snickerdoodle Cookie Dough | Vegan Richa 

    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! 

    Pumpkin Snickerdoodle Cookie Dough | Vegan Richa

    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.

    Pumpkin Snickerdoodle Cookie Dough | Vegan Richa

    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 | Vegan Richa

    Recipe Card

    Print Recipe
    4.50 from 2 votes

    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.
    Prep Time20 minutes mins
    Cook Time5 minutes mins
    Total Time25 minutes mins
    Course: Dessert
    Servings: 4
    Calories: 280kcal

    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

    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

    Nutrition Facts
    Pumpkin Snickerdoodle Cookie Dough Truffles
    Amount Per Serving
    Calories 280 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 2g13%
    Sodium 78mg3%
    Potassium 187mg5%
    Carbohydrates 60g20%
    Fiber 2g8%
    Sugar 31g34%
    Protein 3g6%
    Vitamin A 4765IU95%
    Vitamin C 1.3mg2%
    Calcium 72mg7%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Carrie Lamb

      December 17, 2019 at 11:46 am

      making these now and cant seem to get the dough firm enough to form balls. Any suggestions?

      Reply
      • Richa

        December 17, 2019 at 11:54 am

        chill it for an hour see if its firm enough , add more flour if needed.

        Reply
    2. Jenn

      December 17, 2017 at 5:46 am

      Are they ok to freeze?

      Reply
      • Richa

        December 18, 2017 at 12:03 am

        they should work fine frozen

        Reply
    3. Saen Mark

      July 14, 2015 at 4:28 am

      4 stars
      Wow…i love the flavour and thank you so much for the recipe…
      I’ll be following this blog….

      Reply
    4. Emily

      July 01, 2015 at 3:53 pm

      5 stars
      I love oat flour, so I knew I would love them! I added more spice and these disappeared quickly!

      Reply
    5. Billie

      December 20, 2014 at 6:25 am

      I made these exactly as the recipe. The flavour was good but the texture was so awful. I had to throw them out 🙁

      Reply
      • Richa

        December 20, 2014 at 5:39 pm

        oh 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.

        Reply
    6. Ashlee

      December 09, 2014 at 12:48 am

      Holy moly I am making these babies tonight! I LOVE Snickerdoodle and have pumpkin puree that needs to be used up. This is perfect!

      Reply
    7. Sowjanya

      November 15, 2014 at 1:17 pm

      These 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

      Reply
      • Richa

        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.

        Reply
    8. Michelle

      November 08, 2014 at 12:46 am

      Curious 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!!

      Reply
      • Richa

        November 08, 2014 at 1:06 am

        you can use any sweet syrup. they should work out fine with it.

        Reply
    9. Sam @ PancakeWarriors

      November 05, 2014 at 5:35 pm

      I 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!

      Reply
      • Richa

        November 05, 2014 at 5:44 pm

        lol. yeah those are anyway small truffles because i like more sugar and cinnamon per bite!

        Reply
    10. A.

      November 04, 2014 at 5:46 pm

      What’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!

      Reply
      • Richa

        November 04, 2014 at 5:50 pm

        You can make it oil free. The oil just makes it slightly more rich and fudgy. Use any other oils like safflower, canola.

        Reply
    11. Rani

      November 04, 2014 at 8:34 am

      Hi
      Looks great.
      Can I bake them? Not sure I like eating raw dough (flour).

      Reply
      • Richa

        November 07, 2014 at 2:12 pm

        These 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

        Reply
    12. Ceara @ Ceara's Kitchen

      November 03, 2014 at 12:43 pm

      These look wonderful Richa! I imagine they would taste amazing on top of some banana ice cream! Cannot wait to try! Pinned 🙂

      Reply
      • Richa

        November 03, 2014 at 4:11 pm

        ooh great idea!

        Reply
    13. Caitlin

      November 03, 2014 at 10:10 am

      these 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.

      Reply
      • Richa

        November 03, 2014 at 4:11 pm

        i love the cinnamon sugar on them. they are nowhere like donut holes 🙂

        Reply
    14. Baby June

      October 31, 2014 at 7:03 pm

      Oh my those look wonderful! There’s really nothing like eating raw cookie dough. <3

      Reply
      • Richa

        November 03, 2014 at 4:10 pm

        I agree!

        Reply

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