White Chocolate Pumpkin Truffles

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Nutrition Facts
White Chocolate Pumpkin Truffles
Amount Per Serving
Calories 140 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 61mg 3%
Total Carbohydrates 24g 8%
Sugars 16g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 30 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
  • 1 Cup Hodgson Mill Gluten-Free Multi-Purpose Baking Mix
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Butter
    or non-dairy alternative, melted
  • 1/4 Cup Pumpkin Puree
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup Brown Sugar
  • 1 Cup White Chocolate Chips
    or dairy-free alternative
  • 1 Tablespoon Coconut Oil
Prep Time 30 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
  • 1 Cup Hodgson Mill Gluten-Free Multi-Purpose Baking Mix
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Butter
    or non-dairy alternative, melted
  • 1/4 Cup Pumpkin Puree
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup Brown Sugar
  • 1 Cup White Chocolate Chips
    or dairy-free alternative
  • 1 Tablespoon Coconut Oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
White Chocolate Pumpkin Truffles
Amount Per Serving
Calories 140 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 61mg 3%
Total Carbohydrates 24g 8%
Sugars 16g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Whisk together the flour, pumpkin pie spice, and salt in a small bowl.
  2. In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar until all clumps are gone.
  3. Add in the dry flour mixture, stirring just until incorporated.
  4. Wrap the cookie dough with plastic wrap, and chill for at least 1 hour.
  5. Line a baking sheet or large plate with wax paper.
  6. Roll the cookie dough into tablespoon-sized balls and place on wax paper.
  7. Melt the white chocolate with the coconut oil.
  8. 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.
  9. Place on wax paper-lined baking sheet or plate, and refrigerate until the chocolate coating hardens.
  10. Store in an air-tight container in the fridge for up to one week, or freeze.