Pumpkin Pie Truffles
Yield: 40 truffles
These Pumpkin Pie Truffles are the perfect fall treat! The truffle filling is made from crisp golden Oreos, tangy cream cheese, pumpkin puree, and pumpkin pie spice. Then we’re coating some in chocolate and some in white chocolate so everyone can pick their favorite!
Ingredients
- 1 package 14 ounces golden oreos
- 4 ounces cream cheese diced and softened
- ¼ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 ounces good quality semi-sweet chocolate chopped
- 4 ounces chocolate almond bark chopped
- 2 ounces good quality white chocolate chopped
- 4 ounces vanilla almond bark chopped
Instructions
- Place the Oreos in the bowl of a food processor and pulse until they are a fine crumb. Reserve a couple tablespoons of the crumbs to garnish the finished truffles, if desired.
- Next add the cream cheese, pumpkin puree, and pumpkin pie spice. Pulse until the mixture comes together into a chunky dough.
- Scoop out ½ tablespoon-sized portions and roll them into smooth balls. Place the truffle balls on a parchment or silpat-lined baking sheet and place them in the freezer to chill for 15 minutes.
- In a medium sized microwave safe bowl, add the chopped chocolate and chocolate almond bark. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted, about 2 minutes. Do the same for the chopped white chocolate and vanilla almond bark.
- Working one at a time, dip a truffle ball into the melted chocolate and allow any excess to drip off before returning it to the parchment lined baking sheet. While the chocolate is still wet, garnish with a pinch of reserved Oreo crumbs, if desired. Repeat until all truffle balls are coated in chocolate and/or white chocolate.
- Place the truffles in the fridge or freezer for 15 minutes to let the chocolate set up
Notes
Chocolate dipping tip: This is how I dip truffles in chocolate! Drop chilled truffle balls one by one into the melted chocolate. Using two forks, quickly turn the ball to completely cover it with chocolate. Lift the ball out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. This helps to eliminate a pool of chocolate at the base of the truffles. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting excess chocolate drip down the inside of the bowl. Transfer the chocolate-dipped truffle to the prepared sheet pan, using a toothpick if needed to guide the truffle off the fork.
To garnish (optional): If you want to add a pretty chocolate drizzle to the top of the truffles (like you see in my photos), add some melted chocolate to a small zip-loc baggie and snip off a small piece from one corner. After you dip the truffle balls in chocolate, do not add Oreo crumbs to the truffle. Instead, chill the truffles in the fridge for 15 minutes. Then pipe some melted chocolate over the top of the chilled truffles. If you also want to add a pinch of crushed Oreo (like you see in my photos), be sure to add this while the chocolate drizzle is still wet. Note that the chocolate drizzle will set up faster since the truffle is now chilled, so work somewhat quickly to add the crushed Oreo.
To store: Transfer the truffles to an airtight container, with any layers separated by parchment or wax paper, and store in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information:
Serving: 1 Calories: 52kcal Carbohydrates: 3g Protein: 1g Fat: 3g Saturated Fat: 2g Polyunsaturated Fat: 1g Cholesterol: 3mg Sodium: 12mg Fiber: 1g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.