Sweet, inviting, and made for sharing, Pumpkin Snickerdoodle Cookie Dough Truffles is a vegan, vegetarian dessert made with pumpkin puree, maple syrup, and coconut oil or vegan butter in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 5 minutes
- Total time: 25 minutes
- Yield: 4
- Category: Dessert
- Cuisine: Kitchen notes
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
Method
- Heat pumpkin puree, maple syrup, oil, spices and salt in a skillet at medium heat. Mix well and cook to thicken slightly,3 to 4 minutes.
- Cool the mixture, add 1 cup flour and mix in. You will have to press and knead the flour in. Add more flour if needed to make a soft smooth dough. (Use any flour that you normally use to make cookie dough).Taste and add some sugar if needed.
- Make balls out of the dough. In a bowl, mix in sugar and cinnamon. Roll balls to coat and serve.
- Store in the refrigerator for upto 5 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
