Ingredients

The following ingredients have 4 Servings
  • 12 ounces semi sweet chocolate
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin spice
  • 6 oz cream cheese (chilled)
  • 15 oz Vanilla creme cookies

Instruction

  • Add your cookies to a food processor and pulses for 3-5 times to finely grind cookie crumbs. You want them to be the consistency of brown sugar.  
  • Remove the cookies crumbs and add them to a large mixing bowl. Reserve 1 tbsp worth for topping truffles later.
  •  Add the canned pumpkin, spice, and cream cheese. Put on gloves for the next step.
  • Work the mixture thoroughly with your hands until combined.
  • Remove gloves, and place the truffle filling in the freezer for at least 30 minutes. This will help you form nicely rounded balls.
  • Once your truffle filling is chilled, line a small baking sheet with parchment to provide a space for your truffles to chill once again and be ready for dipping.  
  • Using clean hands, form balls into 1 inch- 1 1/2 inch size. I didn't have a precise measuring system and this recipe made 15 truffles.
  • Once truffles are formed, place baking tray in the freezer for 30 minutes. 
  • To dip truffles, make sure they are cold & hard. this will allow them to not fall apart when dipped in the warm chocolate.
  • Melt chocolate using a double boiler or microwave. See notes for tips.
  •  Use a spoon to dip and transfer to a fork to remove excess chocolate before adding to a parchment lined sheet.  
  • Sprinkle each truffles with cookie crumbs.
  • Return them to the fridge for at least 30 minutes to harden.
  • Enjoy!