Pumpkin Snickerdoodle Cookie Dough Truffles

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

Cook Time5

Total Time25

Course: Dessert

Servings:

Ingredients

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

US Customary - Metric

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