Pumpkin Cookie Butter Truffles

Ingredients

For the truffles:

3 ounces (85 grams) cream cheese, at room temperature
2 tablespoons powdered sugar
1/3 cup (75 grams) pumpkin puree
1 3/4 cup (175 grams) Speculoos cookie crumbs (from about 23 cookies)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

For coating:

16 ounces (454 grams) chocolate (any kind), finely chopped
1 tablespoon coconut oil or shortening
Crushed Speculos cookies

Directions

In the bowl of a food processor, combine all filling ingredients. Pulse until well blended.

Line a rimmed baking sheet with parchment paper. Scoop the mixture into balls about 1-inch in diameter. I like to use this cookie scoop.

Place the cookie balls in the freezer until well chilled, at least 1 hour or up to 1 day.

When cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth. Do not overheat.

Drop each cookie ball into melted chocolate, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and decorate as desired. Repeat with the remaining cookie balls.

RECIPE RUNDOWN

Taste: Like pumpkin spice heaven with the added delight of cookie butter! It’s all your fall food dreams in one bite-sized ball.
Texture: The chocolate coating is hard and crunchy, while the inside is soft and creamy.
Ease: Very easy! No baking or chocolate tempering involved. However, dipping anything in chocolate is bound to get a little messy.
Pros: Delightful chocolate coated morsels.
Cons: Messy to make and hands-on.