Healthy Pumpkin Cookie Dough Truffles – No Bake, Dairy Free, Refined Sugar Free
These Healthy Pumpkin Cookie Dough Truffles are the ultimate fall treat — rich, creamy, and packed with protein.
Made with wholesome ingredients like pumpkin purée, almond flour, and vanilla bone broth protein, they deliver indulgent flavor without refined sugar or dairy.
Each bite tastes like pumpkin pie meets cookie dough, wrapped in smooth dark chocolate for a melt‑in‑your‑mouth finish.
Perfect for cozy afternoons, post‑workout snacks, or festive gatherings
Already a pumpkin lover? I know you’ll love my Thick and Fluffy Pumpkin Pancakes, too!
Indulge in no‑bake pumpkin cookie dough bites that are gluten‑free, dairy‑free, and refined sugar‑free — the perfect healthy fall dessert or protein‑packed snack.
These pumpkin protein truffles combine pumpkin purée, peanut butter, almond flour, vanilla bone broth protein powder, pure maple syrup, and mini dark chocolate chips for a naturally sweet, nutrient‑dense treat.
With no oven required, they’re quick to make, easy to store, and ideal for anyone craving clean‑ingredient pumpkin recipes this season.
Why You’ll Love These Pumpkin Protein Cookie Dough Bites
- • No‑Bake Convenience – Ready in minutes with zero oven time.
• Protein‑Rich Ingredients – Bone broth protein and nut butter keep you satisfied.
• Seasonal Flavor – Pumpkin and vanilla create cozy fall vibes.
• Allergy‑Friendly – Gluten‑free, dairy‑free, and refined sugar‑free for all diets.
• Kid‑Approved – Soft texture and chocolate drizzle make them irresistible.
Key Ingredients
- Pumpkin Puree
- Pure Maple Syrup
- Peanut butter, or almond butter
- Vanilla Extract
- Almond Flour
- Vanilla Bone Broth Protein Powder
- Mini Dark Chocolate Chips
- Dark Chocolate for melting
How to Make Pumpkin Cookie Dough Truffles
- In a medium sized bowl mix together pumpkin puree, pure maple syrup, creamy nut butter, and vanilla extract
- Fold in the almond flour and protein powder, until smooth, then fold in chocolate chips
- Your dough may be wet / sticky, but the texture will optimize once cold
- Use a cookie scoop to dollop onto parchment paper
- Freeze for 30 minutes. Once cold you can roll the dough between your hands to make that perfect ball shape
- Optionally, melt chocolate and coconut oil in 30 second intervals until smooth, then use a fork to dip the pumpkin cookie dough ball into the melted chocolate, allowing excess to drip off, then place on parchment paper
- Place back in the freezer for 10 minutes
- Enjoy!
- Store in the fridge up to 4 days, or the freezer in an airtight container for up to 3 months
I love how easy it to just add all of the filling ingredients to a bowl, mix, freeze, roll, and dip!
FAQ
Q: Can I use another protein powder?
Yes! Swap bone broth protein for plant‑based vanilla or collagen powder — just adjust texture with a touch more almond flour if needed.
Q: How should I store them?
Keep refrigerated in an airtight container for up to one week or freeze for up to two months.
Q: Can I make them nut‑free?
Absolutely. Use sunflower seed butter or tahini instead of peanut butter for a nut‑free version.
Q: Are they suitable for meal prep?
Definitely. These bites hold their shape and flavor beautifully, making them perfect for weekly snack prep.
Flavor Variations
Pumpkin Spice Latte – Add espresso powder and cinnamon for a cozy coffee twist.
Chocolate Pumpkin Crunch- Mix in cacao nibs or crushed gluten‑free pretzels for texture.
Maple Pecan Delight – Fold in chopped pecans and drizzle with maple glaze.
Salted Caramel Pumpkin – Add a pinch of sea salt and caramel extract for indulgence.
If you make these Healthy Pumpkin Cookie Dough Truffles I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Healthy Pumpkin Cookie Dough Truffles – No‑Bake, Dairy‑Free, Refined Sugar‑Free
Print Pin RateIngredients
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1 cup creamy almond butter or peanut butter
- 1/2 cup pumpkin puree
- 6 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup mini dark chocolate chips
- For coating
- 3/4 cup dark chocolate
- 2 tsp coconut oil
Instructions
- In a medium sized bowl mix together pumpkin puree, pure maple syrup, creamy nut butter, and vanilla extract
- Fold in the almond flour and protein powder, until smooth, then fold in chocolate chips
- Your dough may be wet / sticky, but the texture will optimize once cold
- Use a cookie scoop to dollop onto parchment paper
- Freeze for 30 minutes. Once cold you can roll the dough between your hands to make that perfect ball shape
- Optionally, melt chocolate and coconut oil in 30 second intervals until smooth, then use a fork to dip the pumpkin cookie dough ball into the melted chocolate, allowing excess to drip off, then place on parchment paper
- Place back in the freezer for 10 minutes
- Enjoy!
- Store in the fridge up to 4 days, or the freezer in an airtight container for up to 3 months
