Pumpkin Cookie Dough Truffles

These no-bake pumpkin cookie dough truffles are dipped in chocolate and topped with spooky sprinkles—perfect for Halloween!

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These vegan pumpkin cookie dough truffles combine pumpkin puree, almond butter, and warm spices for a delicious treat. After chilling, they're dipped in salted caramel chocolate and decorated with black and orange sprinkles. A quick, no-bake dessert that's sure to be a hit at any Halloween gathering.

Directions

In a large bowl, cream together the vegan butter, almond butter, and coconut sugar until light and fluffy. Stir in the maple syrup, pumpkin puree, and vanilla until well combined. Add the oat flour, almond flour, and pumpkin pie spice, mixing until a cookie dough forms. Fold in the dark chocolate chips. Using a spoon or cookie scoop, divide the dough into 16-18 truffles. Place them on a tray and freeze for 10 minutes to firm up.

In a small microwave-safe bowl, combine the salted caramel chocolate chips and coconut oil. Microwave at 50% power in 45-second increments, stirring after each, until the chocolate is fully melted and smooth.

Dip each chilled truffle into the melted chocolate, ensuring it is completely coated. Immediately top with Halloween-colored sprinkles (black and orange).

Place the coated truffles in the refrigerator to set for about 1 hour, or in the freezer for about 25 minutes.

Serve and enjoy these festive pumpkin cookie dough truffles!