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I adore the combination of chocolate and pumpkin.
So much so that I’m not sure why it isn’t more popular! Maybe not everyone is as crazed of a chocoholic as I am, but hopefully the idea of these Pumpkin Cookie Butter Truffles sounds good to you because I am obsessed with them.
These were dangerous to have in the house… they lasted all of about 2 days! They’re loaded with tons of pumpkin spice and cookie butter flavors, which tastes intoxicatingly like fall.
If you’ve never had cookie butter or Speculoos cookies, imagine gingerbread cookies but like 10 times better. Speculoos are crisp European biscuits filled with warm spiced sweetness. Cookie butter is simply those cookies ground up into a spread, kind of like peanut butter.
Now while there’s no actual prepared cookie butter in these truffles, the Speculoos cookies and all the other ingredients basically create a homemade cookie butter. I actually have an entire tutorial showing you how to make DIY Cookie Butter here, if you’re interested.
You can find Speculoos cookies at most grocery stores, sometimes they’re simply called Speculoos or they’re under the brand name Biscoff.
Typically to get a smooth and crisp chocolate dipped shell in any candy, we have to temper the chocolate. This is a tedious and time consuming process. To avoid that, I’ve added coconut oil to the melted chocolate. You can’t really taste it, but the fact that it’s a solid at room temperature helps to solidify the chocolate shell.
If you don’t have coconut oil, you can also use shortening. Either way, the truffles need to be stored in the fridge to avoid melting the chocolate coating.
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 truffles.
More Halloween Recipes:
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
-
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 1-Tablespoon spring-loaded cookie scoop, scoop the mixture into balls.
-
Place the cookie balls in the freezer until well chilled, at least 1 hour or up to 1 day.
-
When 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.
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!
can I use unsalted butter instead of coconut oil or shortening
I am Dutch and Speculoos cookies were a staple at home when growing up. Now in my mid 50s, I am embracing this part of my heritage. I can’t wait to make these and share with my brother and sister, and my mum who is 95!
Okay, I learned my lesson. Do NOT use cookie butter instead of the actual cookies. I could not get these truffles to harden up. If I take them out of the freezer for more than a minute they become a gooey, oozing mess. Way too soft. Also I just don’t care for the uncooked pumpkin. I know pumpkin is a big thing this time of year but I am really turned off by it. Pumpkin lattes and milkshakes, etc… Why would anyone want to drink pumpkin? I just don’t get it. I am done with pumpkin for the year – well, except for pumpkin pie at Thanksgiving – but maybe not eve then.
Sorry to hear you’re not a fan of pumpkin! However, pumpkin puree is cooked! Maybe apples are more your thing during the fall?
We live in Turkey and Speculoos are not an option. Another cookie type suggestion? I love all things pumpkin and these just sound too good to pass up. Thank you.
I’m not sure what’s available in Turkey, but cookie that is crunchy and spiced should work! Gingersnaps would be a good alternative.
Where do I find pumpkin purée?
It’s usually canned under the brand Libby’s in the baking aisle of the grocery store!
These look great. I will be making them for our Halloween potluck at work. They’ll make great little monster eyeballs.
Love that! If you snap a picture, share it with me on my Facebook or Instagram. I’d love to see!
Thanks for this recipe. It is very simple and easy. I’m from Ukraine and I like cooking, too. My children like sweets and I want to cook them.
Hi Tessa,
I love your Stories with the Recipes. My Family is not too fond of Cloves, can the 1/8 tsp be left out?
Thanks for all the Great Recipes
Thanks, Melinda! Of course, feel free to leave out the cloves! 🙂
Why not just use actual cookie butter? Wouldn’t it be easier and smoother than grinding up the cookies? I haven’t tried it yet but I’m thinking about doing it this week. Has anyone else tried with cookie butter?
Thanks!
I actually prefer the texture grinding the cookies yourself offers. Every time I post a cookie butter recipe I get tons of people asking me what it is or telling me that they can’t find it, so I try to make it easy using ingredients that are widely available (such as Biscoff or Speculoos cookies which I find in most stores). If you want to use prepared cookie butter, about 1 cup in exchange for the Speculoos cookies should do the trick 🙂
I actually have two jars of prepared cookie butter on hand… can I use that to make these truffles? If so, how would the other ingredients need to be adjusted?
Thanks!
Lucky you, Beth! Those jars wouldn’t last long in my house 😉 If you want to use prepared cookie butter, about 1 cup in exchange for the Sepculoos cookies should work.
Wow Tessa..these look amazing! I’m definitely making them for Halloween.
Yay! Let me know what you think 🙂
I should have known a genius truffle idea would come from you Tessa 🙂 I saw this combo in my bloglovin’ feed and was instantly hooked. Looks so darn good!!
Thanks so much, Heather!