Description
These Pumpkin Pie Truffles are a delightful no-bake treat perfect for fall sweet cravings. Combining crushed Golden Oreos, creamy pumpkin puree, and the warm flavors of pumpkin pie spice, these bite-sized truffles are coated in rich melted chocolate and sprinkled with Oreo crumbs for an irresistible fall dessert that’s easy to make and sure to impress.
Ingredients
Scale
Truffle Base
- 36 Golden Oreos (Other sandwich cookies can work too!)
- 8 oz Cream Cheese (Softened for easy mixing)
- 1 cup Pumpkin Puree (Pure pumpkin, not pie filling)
- 2 tbsp Pumpkin Pie Spice (Or a mix of cinnamon and nutmeg)
Chocolate Coating
- 8 oz Semi-Sweet Chocolate (Dark chocolate can be used as alternative)
- 8 oz Chocolate Almond Bark (Any melting chocolate can be substituted)
- 4 oz White Chocolate (Optional: can be replaced or omitted)
- 4 oz Vanilla Almond Bark (Any melting chocolate can be substituted)
Instructions
- Prepare the cookie crumbs: Place the Golden Oreos in a food processor and pulse until finely crushed, reserving a few crumbs for garnishing later.
- Mix the truffle base: Add the softened cream cheese, pumpkin puree, and pumpkin pie spice to the crushed Oreos in the food processor. Pulse until all ingredients are well combined into a smooth mixture.
- Form the truffles: Using half-tablespoon-sized portions, roll the mixture into small balls. Arrange the balls on a lined baking sheet and freeze them for about 15 minutes to firm up.
- Melt the chocolate coating: In a microwave-safe bowl, melt together the semi-sweet chocolate and chocolate almond bark. Heat in short increments, stirring after each until the mixture is smooth and fully melted.
- Dip the truffles: Remove the chilled truffle balls from the freezer. Carefully dip each one into the melted chocolate, allowing any excess to drip off. Place them back on the lined baking sheet.
- Add garnish: While the chocolate coating is still wet, sprinkle the reserved Oreo crumbs over each truffle for added texture and decoration.
- Set the coating: Place the coated truffles in the refrigerator for about 15 minutes or until the chocolate has fully set and hardened.
Notes
- Ensure cream cheese is softened to make mixing easier and smoother.
- You can substitute Golden Oreos with any vanilla or sandwich cookie of choice.
- If pumpkin pie spice is unavailable, use a homemade blend of cinnamon, nutmeg, and cloves.
- The white and vanilla almond bark toppings are optional for additional flavor and decoration.
- Store the pumpkin pie truffles in an airtight container in the refrigerator for up to one week.
- For a firmer truffle, freeze for longer before dipping.
