Pumpkin Cookie Butter Truffles

Yield: about 22 truffles

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!

Holy YUM these are pumpkin cookie butter PERFECTION! Absolutely addicting and perfect for fall.

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.

I adore the combination of chocolate and pumpkin.

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!

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.

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!

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.

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!

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.

How to make
Pumpkin Cookie Butter Truffles WPRM

How to make
Pumpkin Cookie Butter Truffles (WPRM)

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


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


  1. In the bowl of a food processor, combine all filling ingredients. Pulse until well blended.
  2. Line a rimmed baking sheet with parchment paper. Scoop the mixture into balls about 1-inch in diameter. I like to use this cookie scoop.
  3. Place the cookie balls in the freezer until well chilled, at least 1 hour or up to 1 day.
  4. 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.
  5. 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.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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24 Responses to “Pumpkin Cookie Butter Truffles”

  1. #
    Heather @Boston Girl Bakes — September 19, 2016 at 4:16 am

    I should have known a genius truffle idea would come from you Tessa 🙂 I saw this combo in my bloglovin’ feed and was instantly hooked. Looks so darn good!!

    • #
      Tessa — September 20, 2016 at 9:01 am

      Thanks so much, Heather!

  2. #
    Nickie — September 19, 2016 at 8:57 am

    Wow Tessa..these look amazing! I’m definitely making them for Halloween.

    • #
      Tessa — September 20, 2016 at 9:01 am

      Yay! Let me know what you think 🙂

  3. #
    Beth — September 19, 2016 at 9:50 am

    I actually have two jars of prepared cookie butter on hand… can I use that to make these truffles? If so, how would the other ingredients need to be adjusted?

    • #
      Tessa — September 20, 2016 at 9:00 am

      Lucky you, Beth! Those jars wouldn’t last long in my house 😉 If you want to use prepared cookie butter, about 1 cup in exchange for the Sepculoos cookies should work.

  4. #
    Marcia — September 19, 2016 at 11:26 am

    Why not just use actual cookie butter? Wouldn’t it be easier and smoother than grinding up the cookies? I haven’t tried it yet but I’m thinking about doing it this week. Has anyone else tried with cookie butter?

    • #
      Tessa — September 20, 2016 at 9:00 am

      I actually prefer the texture grinding the cookies yourself offers. Every time I post a cookie butter recipe I get tons of people asking me what it is or telling me that they can’t find it, so I try to make it easy using ingredients that are widely available (such as Biscoff or Speculoos cookies which I find in most stores). If you want to use prepared cookie butter, about 1 cup in exchange for the Speculoos cookies should do the trick 🙂

  5. #
    Melinda — September 19, 2016 at 5:51 pm

    Hi Tessa,

    I love your Stories with the Recipes. My Family is not too fond of Cloves, can the 1/8 tsp be left out?

    Thanks for all the Great Recipes

    • #
      Tessa — September 20, 2016 at 8:55 am

      Thanks, Melinda! Of course, feel free to leave out the cloves! 🙂

  6. #
    Tatiana — September 20, 2016 at 3:29 am

    Thanks for this recipe. It is very simple and easy. I’m from Ukraine and I like cooking, too. My children like sweets and I want to cook them.

  7. #
    Robin — September 21, 2016 at 2:53 pm

    These look great. I will be making them for our Halloween potluck at work. They’ll make great little monster eyeballs.

    • #
      Tessa — September 21, 2016 at 4:42 pm

      Love that! If you snap a picture, share it with me on my Facebook or Instagram. I’d love to see!

  8. #
    Nicole — September 22, 2016 at 3:27 pm

    Where do I find pumpkin purée?

    • #
      Tessa — September 22, 2016 at 8:24 pm

      It’s usually canned under the brand Libby’s in the baking aisle of the grocery store!

  9. #
    ShezT — September 30, 2016 at 2:29 am

    We live in Turkey and Speculoos are not an option. Another cookie type suggestion? I love all things pumpkin and these just sound too good to pass up. Thank you.

    • #
      Tessa — October 1, 2016 at 10:14 am

      I’m not sure what’s available in Turkey, but cookie that is crunchy and spiced should work! Gingersnaps would be a good alternative.

  10. #
    Marcia — October 7, 2016 at 7:06 pm

    Okay, I learned my lesson. Do NOT use cookie butter instead of the actual cookies. I could not get these truffles to harden up. If I take them out of the freezer for more than a minute they become a gooey, oozing mess. Way too soft. Also I just don’t care for the uncooked pumpkin. I know pumpkin is a big thing this time of year but I am really turned off by it. Pumpkin lattes and milkshakes, etc… Why would anyone want to drink pumpkin? I just don’t get it. I am done with pumpkin for the year – well, except for pumpkin pie at Thanksgiving – but maybe not eve then.

    • #
      Tessa — October 10, 2016 at 10:34 am

      Sorry to hear you’re not a fan of pumpkin! However, pumpkin puree is cooked! Maybe apples are more your thing during the fall?

  11. #
    Connie — November 2, 2016 at 5:04 am

    I am Dutch and Speculoos cookies were a staple at home when growing up. Now in my mid 50s, I am embracing this part of my heritage. I can’t wait to make these and share with my brother and sister, and my mum who is 95!

  12. #
    marianna — December 2, 2016 at 12:33 pm

    can I use unsalted butter instead of coconut oil or shortening

  13. #
    J-Mom — April 21, 2017 at 8:31 am

    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!

    • #
      Tessa — April 23, 2017 at 8:56 am

      Yum!! You are so welcome!

  14. #
    Heena — October 3, 2018 at 6:46 pm

    Mine turned out a little gooey. Is that how they are suppose to be when you bit into them?

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