Pumpkin pie is a traditional autumn dessert, and these decadent no-bake truffles are a delicious twist on a classic. Crushed Biscoff cookies impart a delectable hint of rich nuttiness to this mixture of pumpkin and cream cheese, and a sweet white chocolate shell perfectly balances out the warming flavors of pumpkin pie spice. Pictured with our Toffee Shortbread.
Biscoff-Pumpkin Truffles
Makes 25
Ingredients
- 3 ounces cream cheese, room temperature
- 3 tablespoons confectioners’ sugar
- ¼ cup pumpkin purée
- 2 cups finely crushed Biscoff cookies
- 1 teaspoon pumpkin pie spice, divided
- ½ teaspoon vanilla extract
- 1 (10-ounce) package white chocolate melting wafers
Instructions
- In a large bowl, beat together cream cheese and confectioners’ sugar with a mixer at medium speed until creamy, 1 to 2 minutes. Beat in pumpkin at medium-high speed until well combined. Beat in cookies, ½ teaspoon pumpkin pie spice, and vanilla extract until well combined, approximately 2 minutes.
- Firmly press 1-tablespoon dough portions into 1-tablespoon square silicone molds. Freeze until firm, at least 1½ hours or up to overnight.
- Line a rimmed baking sheet with parchment paper.
- Remove frozen truffles from molds and place on prepared baking sheet.
- Place melting wafers in a small microwave-safe bowl. Microwave melting wafers on high in 20-seconds intervals, stirring between each, until fully melted and fluid.
- Working in batches and using a wooden pick in the center of each truffle*, dip truffles directly into melted chocolate, letting excess drip off. Return to prepared baking sheet and remove toothpick.
- After all truffles have been dipped in chocolate, add remaining ½ teaspoon pumpkin pie spice to remaining melted white chocolate, stirring well. Transfer spiced white chocolate to a piping bag and cut a ¼-inch hole in tip. Drizzle spiced white chocolate onto each truffle as desired. Let chocolate set. Transfer truffles to an airtight container, refrigerate, and serve within 3 days.
Notes
*Truffles are easier to dip when cool and firm, so we recommend leaving truffles in the refrigerator until ready to dip.
MAKE-AHEAD TIP: Uncoated truffles can be made in advance and stored in the freezer for up to a month. Coat with chocolate just before serving.
MAKE-AHEAD TIP: Uncoated truffles can be made in advance and stored in the freezer for up to a month. Coat with chocolate just before serving.
