Description
Delightfully rich and festive Pumpkin Truffles combine crushed Golden Oreos, cream cheese, and pumpkin puree with warm spices, then are dipped in bittersweet chocolate for a perfect fall treat. These no-bake truffles are easy to make, perfectly creamy, and great for holiday gatherings or cozy nights.
Ingredients
Main Ingredients
- 15 Golden Oreo cookies
- 5 ounces softened cream cheese
- 2 tablespoons pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 2 cups bittersweet chocolate chips
- Toothpick or fork for dipping
Instructions
- Grind Oreos: Place the Golden Oreo cookies in a food processor and pulse until they turn into a fine powder. Set aside 1-2 tablespoons of this crushed Oreo mixture, then mix a pinch of cinnamon into the set aside crumbs to add color and a hint of spice.
- Mix Truffle Dough: Transfer the majority of the crushed Oreos into a medium-sized bowl. Add the softened cream cheese, pumpkin puree, ground cinnamon, nutmeg, cloves, and ginger. Stir everything together thoroughly until you have a smooth, homogeneous mixture. Cover and refrigerate the mixture for at least 30 minutes to firm up.
- Shape Truffles: Once chilled, scoop out the mixture using a rounded tablespoon and roll it between your palms to form smooth balls. Place each truffle on a baking sheet lined with waxed paper to keep them from sticking.
- Melt Chocolate: Place the bittersweet chocolate chips in a small microwave-safe bowl and microwave in 30-second increments, stirring well after each until the chocolate is fully melted and smooth.
- Coat Truffles: Using a toothpick or fork, dip each truffle ball into the melted chocolate, ensuring it is fully coated. Return the coated truffles to the waxed paper-lined baking sheet. Sprinkle the reserved Oreo and cinnamon mixture over the freshly dipped truffles for garnish.
- Set Truffles: Place the baking sheet in the freezer and allow the chocolate coating to harden completely, about 15-20 minutes. Once set, your pumpkin truffles are ready to enjoy!
Notes
- For best results, use room temperature cream cheese to ensure easy mixing.
- You can substitute bittersweet chocolate chips with semisweet or dark chocolate based on your preference.
- Store truffles in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- To make the truffles dairy-free, try using a vegan cream cheese alternative and dairy-free chocolate chips.
- If you don’t have a food processor, place Oreos in a sealed plastic bag and crush with a rolling pin until fine crumbs form.