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.