You could say I have an obsession with pumpkin. And by obsession I mean I want to bake everything with pumpkin. Pumpkin brownies, pumpkin cheesecake, pumpkin cinnamon rolls, pumpkin coffee cake, pumpkin donuts (well, I guess I did that one already)…
So like all the things. It’s always this time of year that I stock up on canned pumpkin at the grocery store. Go into my cupboard between now and March and you’ll find at least 2 cans of pumpkin puree. But, you know what? I’m gonna own it. It’s warm and spiced, it adds a fantastic texture to everything, and is a crowd-pleaser. So I will continue to go on my merry way with my pumpkin baking.
Up now are my pumpkin truffles. They’re small but they’re rich, just the way a truffle should be! And they’re coated with chocolate, a natural pairing.
So enough about pumpkin! Go out, enjoy your fall day, and make these babies when you come home!
- Prep Time: 45 mins
- Total Time: 45 mins
- Yield: 20-24 truffles 1x
- 15 Golden Oreo cookies
- 5 ounces softened cream cheese
- 2 tablespoons pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 2 cups bittersweet chocolate chips
- Toothpick or fork for dipping
- In a food processor, grind the Oreos until powdery. Set aside 1-2 tablespoons of crushed Oreos, and mix in a pinch of cinnamon for color.
- Pour the majority of the Oreos into a medium bowl and stir in cream cheese, pumpkin puree, and spices until homogenous. Place mix into refrigerator and cool for at least 30 minutes.
- Once the truffles are cold, using a rounded tablespoon, roll the dough into balls. Place on a baking sheet lined with waxed paper.
- Next, melt the chocolate chips in a small microwave-safe bowl in 30 second increments, stirring well in between each heating.
- Using a toothpick or fork, dip balls into melted chocolate and return them to the baking sheet to cool. To garnish, sprinkle the 1-2 tablespoons of Oreos set aside from earlier. Place in freezer until hardened. Voilà!
Because of the cream cheese, these truffles should be kept refrigerated for up to 5 days.
If you’re interested in coloring your truffles, I used 2 drops of red food coloring and about 15 of yellow! It gives them a subtle orange tint.