Tessa’s Recipe Rundown
Taste: Like pumpkin spice heaven with the added delight of cookie butter! It’s all your fall food dreams in each bite.
Texture: The chocolate coating is hard and crunchy, while the inside is soft and creamy.
Ease: Very easy! No baking or chocolate tempering involved!
Pros: Fall perfection.
Cons: A little messy, as with any chocolate-dipping.
Would I make this again? Oh definitely.
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Looking for the perfect unique dessert for a Halloween party or Fall potluck? Look no further than Pumpkin Cookie Butter Truffles!
I adore the combination of chocolate and pumpkin. I’ll never understand why it isn’t more popular! Maybe not everyone is as obsessed with chocolate as I am. But if you’ve never tried the combination, you’re in for a treat.
Loaded with tons of pumpkin spice and cookie butter flavors, these truffles are like little bites of pumpkin spice heaven.
These Pumpkin Cookie Butter Truffles are easy to make – and you don’t even need to turn your oven on. Get the kids involved in dipping them in chocolate and have fun with it!
Sprinkle of Science
How to Make Pumpkin Cookie Butter Truffles
What Are Speculoos Cookies?
If you’ve never had Speculoos cookies before, imagine the flavor of gingerbread – but better! They’re crisp, perfectly-sweet, heavily-spiced European biscuits. You can find Speculoos cookies at most grocery stores, sometimes under the brand name Biscoff.
What Type of Pumpkin Puree for Truffles?
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling.
- Freshly pureed pumpkin could work too, but we haven’t experimented with that in this truffle recipe to confirm how well that works.
- Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.
The Spices
This recipe is pretty spice-forward, for a well-rounded pumpkin spice flavor. Note that fresh spices carry much more flavor than old spices. Check to ensure your spices are not expired. If they are expired, toss them and purchase new ones – otherwise, your truffles may be bland.
Do I Have to Temper the Chocolate?
No! Typically, to get a smooth and crisp chocolate shell, we have to temper the chocolate, which is a time-consuming process. To avoid that, I’ve added coconut oil to the melted chocolate. You won’t taste it, but the fact that it’s solid at room temperature helps to solidify the chocolate shell. If you don’t have coconut oil, you can use shortening instead. Either way, the truffles need to be stored in the fridge to avoid melting the chocolate coating (and because the truffles contain cream cheese!)
However, if you really want to try tempering chocolate, check out my How to Temper Chocolate post here!
What Type of Chocolate for Pumpkin Truffles?
Any kind you like! I used semi-sweet chocolate and white chocolate, for a fun mix of colors – but dark or milk chocolate will work just fine too, if that’s your preference.
The Sprinkles
I used a Halloween-themed mix of nonpareils, as well as coarse sanding sugar in fall colors. Feel free to use any sprinkles you like to match any event or theme – or opt for additional Speculoos cookie crumbs instead.
Using a Spring-Loaded Cookie Scoop for Making Truffles
My cookie scoop is one of my most frequently used kitchen gadgets – and not just for cookies! Using a stainless steel spring-loaded cookie scoop saves you so much time in forming perfectly round, evenly-sized, bakery-quality truffles. I recommend using a small 1-tablespoon sized scoop here.
How to Store Pumpkin Cookie Butter Truffles
Stored coated truffles inside an airtight container in the fridge for up to 2 weeks.
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Pumpkin Cookie Butter Truffles
Ingredients
For the truffles:
- 3 ounces (85 grams) cream cheese, at room temperature
- 2 tablespoons powdered sugar
- 1/3 cup (75 grams) pumpkin puree
- 1 3/4 cup (175 grams) Speculoos cookie crumbs (from about 23 cookies)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
For coating:
- 16 ounces (454 grams) chocolate (any kind), finely chopped
- 1 tablespoon coconut oil or shortening
- Crushed Speculoos cookies or sprinkles for garnish
Instructions
- In the bowl of a food processor, combine all filling ingredients. Pulse until well blended.
- Line a rimmed baking sheet with parchment paper. Using a small 1-Tablespoon spring-loaded cookie scoop, scoop the mixture into balls.
- Place the cookie balls on the parchment-lined baking sheet and place flat in the freezer until well chilled, at least 1 hour or up to 1 day.
- Once the cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30-second bursts, stirring between bursts, until just melted and smooth. Do not overheat.
- Drop each cookie ball into melted chocolate, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and decorate as desired. Repeat with the remaining cookie balls. The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.
Can this be frozen?
Hi Samantha! we haven’t tried that, but the uncoated truffles should be fine frozen inside an airtight container for up to a month. I wouldn’t recommend freezing the truffles once coated, to avoid the chocolate blooming/discoloring upon thawing. The coated truffles can also be stored for up to 2 weeks inside an airtight container in the fridge, in case that helps 🙂 Let us know what you think of these truffles once you have given them a try!
These are absolutely amazing! Everyone should make them STAT! Quick question – how long will these last? I wanted to make a batch and give them to family members but want to make sure they will keep for a bit? Also just out of curiosity have you ever done a vegan version of this?
So glad you enjoyed this recipe! The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks. I haven’t experimented with a vegan version of this recipe.
Made this today, but subbed in gluten-free Kinnikinnicks vanilla wafers! Tasted really good, and will be a perfect recipe for autumn. Delicious!
Sounds delicious!
These were quite tasty, and fun to make. And looked pretty good, once finished. I believe my cookie butter could probably have used more cookie crumbs, as my finished product looked definitely more like smooth pumpkin pie on the inside than the wet cake texture. I also noticed that I had to be quick with the chocolate dipping after pulling them out of the freezer, as they started getting soft very quickly.
But while they were super soft inside, more so that I expected, they still tasted great! I think my ration of pumpkin puree or cream cheese to the amount of cookie crumbs affected the filling. Next time, I’ll err on the side of more crumbs!
About how many truffles does this recipe yield?
Mine yielded 23, using the small oxo scoop.
Definitely yields way more than expected! I made mine a smaller and I ended up with over 24.
Would ginger snap cookies work in this also? Or do you think it would be to much spice?
Mine turned out a little gooey. Is that how they are suppose to be when you bit into them?
This was sooo scrumptious. I covered it with dark chocolate with cacao nibs. It tastes so rich I can (most of the time) stop after eating just one. Thank you for the recipe!
Yum!! You are so welcome!