First off, I want to give a shout out to anyone who is making there way here from How Sweet Eats. I’m so glad you came back to check out Wicked Vegan! Even though my recipes don’t contain Jessica’s signatures (bacon, cheese, browned butter…), I promise I still have super yummy recipes!

Anyway! T-minus 5 days until Halloween and I am so excited!

Now, if only I could get anything on my Halloween To-Do list done. Currently, I still have to:

• Buy boots for my halloween costume
• Buy supplies to turn said boots into rainbow-striped moonboots
• Actually get my butt in gear and use said supplies to turn said boots into rainbow-striped moonboots
• Decorate for party
• Bake for party
• make halloween cards

You know, all that super fun stuff I love to do but I just haven’t had the time or energy to actually complete. oi! Why isn’t October/Fall longer?! I need like two more week of fall awesomeness before I’m ready for Halloween.

If I could have no work for those two weeks too that would be perfect! In fact, if we could just freeze time tomorrow at noon until I get all my fun stuff done, that would be perfect!

No big deal, right??

Anyway, here is a recipe for you that would be great for your halloween get together or to help keep your sweet tooth vegan on halloween day.

Pumpkin Chocolate Chip Cookie Dough Truffles
a mash up of Loveandoliveoil.com‘s truffles and How Sweet Eats‘ Pumpkin cookies

1 c. butter (2 sticks)

1/2 c. pumpkin butter (or canned pumpkin puree)

1/2 c. sugar

1 c. brown sugar

2 tsp vanilla

1/3 c. soy milk

2 1/2 c. flour

1/4 tsp salt

1/4 tsp baking soda

1 TBSP pumpkin pie spice

1 bag of mini vegan chocolate chips (or regular chocolate chips)

little bit of vegan shortening

In a small bowl, mix together the flour, salt, baking soda and pumpkin pie spice.

In a large bowl, beat butters and sugars with an electric mixer on medium speed until light and fluffy, 2 or 3 minutes. Mix in milk and vanilla.  Slowly add in flour mixture and beat on low speed until incorporated. Stir in 1 c. of chocolate chips. Cover and chill dough for 30 minutes or firm enough to handle. If you find that the dough isn’t firming in the fridge, you can put it in the freezer.

Roll dough into 1 inch balls and arrange on a parchment lined baking sheet. Place dough in the freezer for at least 15 minutes. Meanwhile, melt the rest of your chocolate chips and the vegan shortening in a double boiler or the microwave ( I much prefer the double boiler). Dip dough balls in the melted chocolate. Refrigerate in an airtight container. Truffles will keep for about 2 week, if you don’t eat them before then.

These truffles are SUPER delicious but the texture is a little different from the original cookie dough truffles. The pumpkin butter makes the dough very creamy, almost like cheesecake. I liked them best frozen. It keeps them solid. Though, they absolutely do not need to be frozen. If you make them and leave them out at a party, they will be just as delicious.

Now, off to paint some hideously ugly Ugg-like boots into awesome rainbow brite boots!