Step 1

In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla, rum extract, eggnog, flour, salt and pumpkin pie spice until smooth. Refrigerate the cookie dough until firm, 30 to 40 minutes.

Step 2

Line a baking sheet with parchment paper.

Step 3

Using a tablespoon, scoop out the dough and shape into balls with your hands. Place on the prepared baking sheet and refrigerate for 30 minutes.

Step 4

Place the chocolate in a microwave-safe bowl and microwave on low heat until melted, stirring every minute or so to ensure the chocolate is smooth.

Step 5

Dip each ball into the melted chocolate, coating all sides. Return the balls to the parchment-lined baking sheet and scatter with sprinkles. Refrigerate until the chocolate has set, at least 1 hour. Makes about 24 truffles.

Step 6

Recipe by Jocelyn Delk Adams, creator of the website Grand Baby Cakes and author of Grandbaby Cakes