* Percent Daily Values are based on a 2000 calorie diet.
Whisk together the flour, pumpkin pie spice, and salt in a small bowl.
In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar until all clumps are gone.
Add in the dry flour mixture, stirring just until incorporated.
Wrap the cookie dough with plastic wrap, and chill for at least 1 hour.
Line a baking sheet or large plate with wax paper.
Roll the cookie dough into tablespoon-sized balls and place on wax paper.
Melt the white chocolate with the coconut oil.
Using a fork or a toothpick, dip each pumpkin cookie dough truffle into the melted white chocolate until completely submerged and the ball is coated evenly.
Place on wax paper-lined baking sheet or plate, and refrigerate until the chocolate coating hardens.
Store in an air-tight container in the fridge for up to one week, or freeze.
Thank you for your feedback
Someone will be in touch shortly should your submission require a response. Keep checking back for updates.Someone will be in touch shortly should your submission require a response. Keep checking back for updates.