@lushcosmetics x
@chloeonbleecker autumn baking class is in session 🧡 We made Pumpkin Spice Cookie Dough Truffles inspired by the seasonal scents of Lush’s new Fall Gourmand Collection-recipe below! Tag a fall-obsessed friend you want to bake these with and I’ll pick a winner who gets a LUSH Pumpkin Spice gift set!! #LushPartner
Pumpkin Spice Cookie Dough Truffles
Makes about 40 truffles
1/3 cup pumpkin purée
1/3 cup vegan margarine
1 ¼ cup dark brown sugar
½ cup sugar
1 tablespoon pure vanilla extract
2 1/3 cups all-purpose flour*
1 tablespoon + 2 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup vegan mini chocolate chips
12 ounces vegan semisweet chocolate
Optional toppings: shredded unsweetened coconut, mini chocolate chips, sprinkles
Line two baking sheets with parchment paper.
Using a mixer, beat pumpkin purée, margarine, brown sugar, sugar, and vanilla until combined. Add flour, pumpkin pie spice, and salt, and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.
Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.
Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Roll in desired toppings. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator or freezer until serving.
*To heat-treat the flour using a no-bake method, microwave the flour in intervals until it reaches 165 F.
