These Pumpkin Snickerdoodle Cookie Dough balls combine pumpkin, maple and warm spices, then are rolled in cinnamon sugar. They are free from dairy, eggs, corn, soy and gluten when made with a gluten-free flour.
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These quick and flavorful truffles deliver all the cozy notes of pumpkin pie—pumpkin puree, pumpkin pie spice and maple—combined into an edible cookie dough that takes about 15–25 minutes to make. The dough is finished with a generous cinnamon-sugar coating for a classic snickerdoodle touch.
The recipe is versatile: dip the balls in melted dark or white chocolate, fold in mini chocolate chips for pumpkin-spice chocolate chip cookie dough, or add a pinch of chili to the cinnamon sugar or chocolate for a warming kick. Swap in protein powder for part of the flour to make protein-packed cookie dough truffles. Use gluten-free flour (oat flour works well) to keep the treats gluten-free, and omit added oil to make them oil-free.
More pumpkin recipes from the blog.
Easy 1 Hour Pumpkin Cinnamon Rolls with lime coconut frosting.
Pumpkin Sage Pasta with creamy pumpkin sauce and crispy sage, easily made gluten-free.
Pumpkin Mousse Layer Cake.
Easy Pumpkin Sandwich Bread.
Happy Halloween! Enjoy seasonal vegan treats and ideas.
These truffles were shared at a virtual vegan potluck.
Pumpkin Snickerdoodle Cookie Dough Truffles
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
Instructions
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Heat the pumpkin puree, maple syrup, oil (if using), spices and a pinch of salt in a skillet over medium heat. Stir and cook until the mixture thickens slightly, about 3–4 minutes.
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Remove from heat and cool. Add 1 cup of your chosen flour and work it in by pressing and kneading; add more flour as needed until you have a soft, smooth dough. Taste and add a little sugar if you prefer it sweeter.
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Shape the dough into small balls. Mix the granulated sugar and cinnamon in a bowl, then roll each ball to coat. Serve immediately or chill for a firmer texture.
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Store in the refrigerator for up to 5 days.
Notes
Nutritional values are based on one serving and are approximate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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