There’s this crazy little truffle movement going on out there – where creative combinations of cookies and cream cheese, food processed together into oblivion, rolled into balls, and covered in chocolate is making dessert the easiest it’s ever been, and the most delicious!
These Pumpkin Truffles are no different. I’m pretty sure you could blend Oreos with dishwashing soap and it would still taste like heaven. But it is pumpkin season, so I thought “hmm, how can I get as much pumpkin into my diet as possible” – and this was the answer.
1 block (8 oz.) cream cheese
1/2 cup pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 tbsp. brown sugar
1 tbsp. agave nectar
1 regular sized bag of Oreo cookies
8 oz. milk/dark/or white chocolate
1) Combine the first 7 ingredients in a mixing bowl, beating until smooth.
2) Place Oreo cookies in a large Ziploc bag and crush lightly. Then place Oreos and pumpkin cream cheese in a food processor or standing mixer and combine until a dough-like ball forms.
3) Chill the dough in the fridge for about 1/2 hour, to let it firm up a bit.
4) Roll tbsp. sized balls of the dough and place on wax paper.
5) Temper or, in a double boiler, melt your chocolate.
6) Once the chocolate is melted, dip each ball of dough into the chocolate until fully covered and place back on the wax paper to dry. Sprinkle with Oreo crumbs if you wish.
The pumpkin flavoring is slight, but you know it’s there. Of course, if you wanted a more pumpkin’y flavor, you could try using less Oreos. But for me personally, it was a perfect ratio. And I used white chocolate vs. dark or milk for 2 reasons:
1) I had some in my cabinet
2) I honestly felt that the white chocolate would help the pumpkin flavor to come through vs. the milk or dark which might make them overpoweringly chocolatey (not that I think that’s a bad thing!).
So here’s an easy, poppable dessert for your next fall gathering.