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Pumpkin Chocolate Chip Cookie Dough Truffles
- Prep Time: 2 hours, 30 minutes
- Cooking Time:
- Serves: 36 truffles
Pumpkin Chocolate Chip Cookie Dough Truffles
- Recipe Submitted by Angus on 11/07/2014
Category: Kids, Cookies, Desserts, Chocolate
Ingredients List
- 1/3 cup canned pumpkin
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- pinch of kosher salt
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup mini semi-sweet morsels
- 12oz Ghirardelli chocolate wafers, melted
- sprinkles, optional
Directions
1. In a large mixing bowl, beat together the pumpkin, butter, and sugars until fully combined. Add flour, vanilla, and seasonings. Beat until well blended. Fold in mini morsels.
2. Refrigerate cookie dough for about an hour, until it begins to firm up a little.
3. Scoop by tablespoon onto a parchment paper lined freezer safe baking sheet. Freeze for 2 hours, or overnight.
4. Using a toothpick, dip each frozen truffle into the melted chocolate. Tap gently on side of bowl and place on parchment paper. Add sprinkles, if desired, immediately. Repeat until all truffles have been dipped. Store in refrigerator until ready to serve.
5. Keep in airtight container for up to 7 days. ENJOY.
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