Pumpkin Cookie Dough Truffles

Ingredients:

• 1 cup gluten-free all purpose baking mix
• 1 tsp pumpkin pie spice
• 1/8 tsp salt
• 1 tbsp butter, melted
• 1/4 cup pumpkin puree
• 1/2 tsp vanilla extract
• 1/2 cup brown sugar
• 1 cup white chocolate chips
• 1 tbsp coconut oil

Directions:

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. Wrap the cookie dough with plastic wrap, and chill for at least 1 hour.
4. Line a baking sheet or large plate with wax paper. Roll the cookie dough into tablespoon-sized balls and place on wax paper.
5. Melt the white chocolate with the coconut oil. Using a fork or a toothpick, dip each of the pumpkin cookie dough truffles 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.
6. Store in an air-tight container in the fridge for up to one week, or freeze.