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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!

Pumpkin Cookie Butter 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!

Course Dessert
Cuisine American
Keyword halloween
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

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

Directions

  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.