Pumpkin Cookie Butter Truffles are filled with cream cheese, pumpkin, Speculoos cookies, and tons of warm spices then dipped in chocolate. Fall perfection! No baking or chocolate tempering required!
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Ingredients
For the truffles:
3ounces(85 grams) cream cheese, at room temperature
2tablespoonspowdered sugar
1/3cup(75 grams) pumpkin puree
1 3/4cup(175 grams) Speculoos cookie crumbs (from about 23 cookies)
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.