Pumpkin Cookie Butter Truffles
User Reviews
5
Pumpkin Cookie Butter Truffles
Description
This recipe mixes pumpkin puree, room-temperature cream cheese, powdered sugar, and finely ground Speculoos cookie crumbs with a blend of cinnamon, ginger, nutmeg, cloves, and allspice to achieve a spiced, smooth filling. Once processed, the mixture is formed into small balls and chilled until firm.
The chilled truffles are then dipped into melted chocolate blended with coconut oil for sheen and smoothness. Coated truffles are set on parchment and optionally decorated with crushed Speculoos cookies for added texture and flavor contrast. The chocolate coating adds a crisp outer shell that contrasts with the creamy, spiced center.
These truffles can be refrigerated for up to two weeks, making them a convenient make-ahead dessert or snack. The Speculoos cookies provide a distinct caramelized flavor reminiscent of gingerbread, complementing the pumpkin and warm spices.
Using fresh spices ensures the truffles are flavorful rather than bland. Speculoos cookies, sometimes known as Biscoff, are available in many grocery stores in the cookie or international sections.
Ingredients
For the truffles:
- 3 ounces cream cheese at room temperature
- 2 tablespoons powdered sugar
- 1/3 cup pumpkin puree 75 grams
- 1 3/4 cup Speculoos cookie crumbs (from about 23 cookies)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground allspice
For coating:
- 16 ounces chocolate finely chopped, any kind
- 1 tablespoon coconut oil or shortening
- Speculoos cookies for garnish, crushed or sprinkles
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 in a single layer 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 chilled cookie ball into mixture, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately 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.
Notes
- Fresh spices are important for strong flavor and to avoid bland truffles.
- Speculoos cookies, also known as Biscoff, are widely available in grocery stores, often in the cookie or international sections.
- Chill truffles thoroughly before dipping in chocolate to ensure they hold their shape during coating.
- Store coated truffles in an airtight container in the refrigerator for up to two weeks.
User Reviews
Overall Rating
5
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