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
  1. 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.
  2. Firmly press 1-tablespoon dough portions into 1-tablespoon square silicone molds. Freeze until firm, at least 1½ hours or up to overnight.
  3. Line a rimmed baking sheet with parchment paper.
  4. Remove frozen truffles from molds and place on prepared baking sheet.
  5. 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.
  6. 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.
  7. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/biscoff-pumpkin-truffles/