Ooey Gooey Pumpkin Cookie Dough Truffles


I’ve been slowing down with baking since my freezer started overflowing with excess cookies & blondies (I can eat a lot, but I do try to pace myself, people!). That being said, I was in the mood to make something chocolate-y that had a little bit of crunch and a little bit of gooey goodness.

After some serious internet research, I came across Paleorunningmomma.com‘s recipe for Pumpkin Cookie Dough Truffles, which I adapted to fit my personal preferences (no tree nuts, incorporating oats, a little extra spice). Feel free to head over to her site for the original recipe, or check out my version below. These are SO GOOD and I don’t feel that bad about them since they’ve got a little protein punch thanks to the nut butter and oats, plus I’ve read some studies about eating dates in the last few weeks of pregnancy to help with labor. While it might seem like quite a few steps, I promise this is super easy!




For the dough

*1 cup dates pitted and softened (place in warm water for 5 or more minutes until they soften up)

*1/2 cup pumpkin puree

*1/3 cup smooth nut butter (I use peanut butter since my tree nut allergy is still going strong!)

*1 tsp pure vanilla extract

*1 tsp cinnamon

*1 tsp pumpkin spice seasoning

*1/4 cup oat flour (grind up 1/4 cup of raw oats in the food processor to create a flour texture)

*1/4 cup chocolate chips

For the chocolate shell

*1 cup chocolate chips

*1 tsp organic coconut oil


*Add dates to food processor and blend until a paste forms, then add the pumpkin purée and nut butter, blending until smooth, making sure to stop and scrape anything caught on the sides.

*Add vanilla, cinnamon, oat flour, and pumpkin spice, blending until a sticky dough forms.

*Turn off the food processor and place dough in a bowl that will fit in your freezer. Fold in the 1/4 cup of chocolate chips, then place in the freezer for 30 minutes or until the dough begins to solidify but is still pliable.

* Use a double boiler or bring an inch of water to a boil in a pot on the stove, then place a heat-friendly bowl (I use a glass bowl) on top, with the chocolate chips and coconut oil in the bowl. As the chocolate and coconut oil melt, stir until a spreadable consistency is reached.

*While your chocolate shell melts, remove the dough from the freezer and line a baking sheet with parchment paper (make sure the baking sheet will fit in your freezer!). Using either a cookie dough scooper or a spoon and create small balls, placing on the parchment paper.

*Once your chocolate shell reaches a liquid consistency, remove from heat. Use a spoon or small spatula to put a glob of chocolate on top of each dough ball and spread until dough ball is covered.

*Place baking sheet in the freezer for 1-2 hours, until dough and shell solidify. At this point, you can transfer them to a plastic bag or smaller tupperware container for easier storage.




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