This cookie dough is one of my all time favorite fall treats. It is made without any artificial or refined ingredients, and is loaded with healthy fats from the coconut and cashew butter, as well as Vitamin A from all that pumpkin! Who says dessert can't be nutritious?
The flavors of pumpkin, chocolate, and warming fall spices come together perfectly in these little morsels. You can mix the cookie dough batter together and leave it at that, or roll and coat in chocolate to create the truffles. Either way, you can't go wrong!
Pumpkin Chocolate Chip Cookie Dough
yields ~2 cups or 20 truffles
3/4 c canned pumpkin
1/4 c maple syrup
1/2 c cashew butter (could sub almond butter, or sunflower butter for nut-free option)
1 tsp vanilla
1 tsp pumpkin pie spice
1/4 tsp salt
2/3 c coconut flour
1/4 c + 1 cup chocolate chips
1 tb coconut oil
Combine all ingredients (except chocolate chips) in a medium bowl. Mix well.
Fold in 1/4 c chocolate chips. Stop here if desired or continue on to create truffles.
For truffles- roll dough into balls (~1 tb each).
Bring a small pot of water to simmer, and place a heatproof bowl over top. The bowl should not be touching the actual water, the steam from the water will melt the chocolate.
Add remaining chocolate chips and coconut oil to bowl.
Let sit a few minutes, and then gently stir until you reach a smooth consistency. Turn off heat.
Roll each cookie dough ball in melted chocolate. Lightly toss between two spoons to coat in chocolate and avoid mess.Once coated, place on baking tray lined with parchment paper. Once all balls are coated, place tray in refrigerator to allow chocolate coating to set. Store in refrigerator.