Pumpkin Molasses Truffles are such a delicious, gluten free Holiday treat! Get ready to send your heart into holiday mode with this rich pumpkin paired with the warm taste of molasses in each bite! Not to mention they are beautiful and make for a great gift amongst a homemade treat platter.
Each year, I like to put together a platter of goodies for my neighbors, the kids’ teachers, friends, and family gatherings! It may seem like a lot of baking/prep but the kitchen is my happy place so I love it. The best is seeing people’s reactions when they taste each treat.
This favorite has made it on my holiday platter for three years now and I just had to share with all of you.
Mistakes were made…
The recipe below was created out of me not following another recipe correctly… I had tried a new cookie recipe to help get rid of some of the leftover pumpkin puree in my pantry. Low and behold, the cookies I made DID NOT turn out like I had wanted. I turned them into truffles and covered them in white chocolate. Ta-Da! Pumpkin Molasses Truffles were born! These treats may be time consuming but they are totally worth it.
Tips I’ve Learned
When making these Pumpkin Molasses Truffles, be sure to allow yourself plenty of time. Your active time will be minimal but it is important to chill the dough before baking as well as cooling before rolling into truffle balls. Each step is important so be sure to follow closely.
Pumpkin Molasses Truffles
While these may have been made out of my mistake, I am so glad I created something this delicious with them! A delicious, gluten free holiday treat is just what you need.
Be sure to tell me below what you think of this recipe!
Pumpkin Molasses Cookie Truffles
Ingredients
Dough
- ¼ cup butter
- ¾ cup Truvia or your sweetener of choice
- 3 tbsp pumpkin puree
- 1 egg
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1½ cups almond flour
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
White Chocolate Coating
- 1 pkg White Chocolate chips
- 1 tbsp butter melted
Instructions
Dough
- In a medium sized bowl, mix together butter, Truvia, egg, pumpkin, molasses and vanilla. Mix until combined.
- Add the almond flour, flaxseed, baking soda, salt, cinnamon, and nutmeg. Mix until fully combined.
- cover bowl and refrigerate the dough for at least ten minutes. This helps ensure the cookies don't spread too much while baking
- Meanwhile, preheat oven to 325° and prep your cookie sheet with parchment paper and nonstick spray.
- Scoop out 1 tablespoon of the chilled dough and roll into a ball. Place on cookie sheet and repeat until your cookie sheet is filled.
- Bake for 8-10 minutes. Allow cookies to rest on cookie sheet after baking
Making Truffles
- After cookies have cooled, the dough should still be very mailable.
- Roll each cookie into a ball and place on a dinner plate
- Place dinner plate full of cookie balls in fridge for 10 minutes
- During this fridge time, place white chocolate chips and butter in microwave safe bowl and microwave for 30 seconds. Stir. Place bowl back in microwave for 15 second increments stirring in between until smooth, dippable consistency is reached
- Prep your cookie sheet again with just parchment paper
- Once your chocolate and cookie sheet are ready, dip each cookie ball in white chocolate to fully coat and place on prepped cookie sheet.
- Let the cookie truffles sit until white chocolate coating hardens
- Once set, you can bag and freeze these truffles until you are ready to gift!
