Pumpkin Spice Truffles
Are you a fan of the Oreo truffles everyone makes at Christmas? I am! My whole family loves them. Since we love them so much, I decided to make a fall version. They are equally as good.
It is SUPER easy. You have no excuse not to make these. And guess what? You don’t have to be a chocolatier. I am obviously not – you can see in the picture, my chocolate covering skills are – meh. Fact – how smooth and pretty the truffles look, do not change the taste. They will still be amazing. Trust me!
You start with a regular package of Golden Oreos and mix them in a food processor until they are fine, like sand. Mix that with softened cream cheese and one and a half teaspoons of pumpkin pie spice (I included a recipe for homemade pumpkin pie spice). Next, roll into one inch balls and freeze overnight or one day. Melt semi-sweet chocolate chips and dip the balls in the chocolate. I use a fork to bring them out of the chocolate and then tap the fork on the edge of the bowl to allow the chocolate to drip off before placing on the baking sheet to firm up. All you have left to do is enjoy! See, easy!
Pumpkin Spice Truffles
A smooth pumpkin spice filling is covered in dark chocolate to create a delicious fall treat or appetizer for your holiday celebration
Ingredients
- 1 package Golden Oreos
- 8 oz package cream cheese softened
- 1 ½ tsp pumpkin pie spice*
- 2 cups semi sweet or dark chocolate chips
Instructions
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Line a baking sheet with parchment paper.
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Place one package of Golden Oreos in the bowl of a food processor. Whirl on high until they are fine like sand. This should take about two minutes. If you don't have a food processor you could do this in smaller batches in a blender.
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Pour the cookie crumbs into a bowl with the softened cream cheese. Add the pumpkin pie spice* and mix with a hand mixer until you do not see any white streaks of cream cheese.
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Roll the mix into one inch balls and place on the baking sheet. Place in the freezer overnight or for one day.
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Place the chocolate chips in a microwave safe bowl. Microwave for one minute and then stir. Then, microwave in 30 second increments, stirring each time, until the chips are all melted and smooth.
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Place the frozen balls in the chocolate one at a time. Remove with a fork and tap the fork on the edge of the bowl to allow excess chocolate to drip off. Place back on the baking sheet. Do this for each ball and let them sit to firm up. Store in the refrigerator for up to two weeks.
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*Pumpkin Pie Spice: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg
