Pumpkin Cookie Butter Truffles
Yield: about 22 truffles
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.
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.
How to make Pumpkin Cookie Butter Truffles WPRM
How to make Pumpkin Cookie Butter Truffles (WPRM)
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
- 16 ounces 454 grams chocolate (any kind), finely chopped
- 1 tablespoon coconut oil or shortening
- Crushed Speculoos cookies or sprinkles for garnish
In the bowl of a food processor, combine all filling ingredients. Pulse until well blended.
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.
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.
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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