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Pumpkin Pie Truffles

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These no-bake Pumpkin Pie Truffles combine golden Oreos, cream cheese, pumpkin puree, and warm pumpkin pie spice with smooth chocolate and white chocolate coatings. They are an easy bite-sized fall dessert perfect for parties and holiday trays.

Ingredients

1 package (14 ounces) golden Oreos

4 ounces cream cheese, diced and softened

¼ cup pumpkin puree

½ teaspoon pumpkin pie spice

2 ounces good quality semi-sweet chocolate, chopped

4 ounces chocolate almond bark, chopped

2 ounces good quality white chocolate, chopped

4 ounces vanilla almond bark, chopped

Instructions

  1. Place the golden Oreos in a food processor and pulse until they form fine crumbs. Reserve a couple tablespoons of crumbs for garnish, if desired.
  2. Add the softened cream cheese, pumpkin puree, and pumpkin pie spice to the food processor. Pulse until the mixture comes together into a chunky dough.
  3. Scoop out ½ tablespoon portions of the mixture and roll them into smooth balls. Arrange on a parchment- or silicone-lined baking sheet and freeze for 15 minutes.
  4. Place the chopped semi-sweet chocolate and chocolate almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth, about 2 minutes.
  5. In a separate microwave-safe bowl, melt the white chocolate and vanilla almond bark using the same method.
  6. Working one at a time, place each chilled truffle into the desired melted coating. Use two forks to turn it until completely covered, then lift it out and gently tap the fork against the bowl to remove excess coating.
  7. Lightly drag the bottom of the fork along the rim of the bowl and transfer the coated truffle back to the prepared baking sheet. Immediately sprinkle with reserved Oreo crumbs, if desired.
  8. Repeat until all truffles are coated with semi-sweet chocolate, white chocolate, or a combination of both.
  9. Refrigerate or freeze the coated truffles for about 15 minutes, or until the coating is set. If desired, drizzle with additional melted chocolate and add Oreo crumbs while the drizzle is still wet.

Notes

For easier dipping, chill the rolled truffles thoroughly before adding them to the warm chocolate coating.

Use two forks to coat the truffles and allow excess chocolate to drip through the tines to prevent pooling underneath.

The entire batch can be coated in semi-sweet chocolate or white chocolate instead of using both varieties.

For a decorative finish, drizzle dark-coated truffles with white chocolate or white-coated truffles with semi-sweet chocolate.

Adjust the pumpkin pie spice slightly to taste, keeping in mind that its flavor can quickly become strong.

Store the truffles in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze in an airtight freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw gradually in the refrigerator before serving.

Serve chilled or allow the truffles to sit briefly at room temperature for a slightly softer center. Do not reheat.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-pie-truffles/