Tessa’s Recipe Rundown
Taste: Like pumpkin spice heaven with the added delight of cookie butter! It’s all your fall food dreams in one bite-sized ball.
Texture: The chocolate coating is hard and crunchy, while the inside is soft and creamy.
Ease: Very easy! No baking or chocolate tempering involved. However, dipping anything in chocolate is bound to get a little messy.
Pros: Delightful chocolate coated morsels.
Cons: Messy to make and hands-on.
Would I make this again? Oh yes.
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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:
- Halloween Charcuterie Board
- Jack-o’-Lantern Chocolate Sugar Cookies
- How to Make Caramel Apples
- Pumpkin Spice Coffee Cake
- Double Chocolate Halloween Cookies
Check out ALL my Halloween treats here!
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 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!