Description
Enjoy these easy no-bake Pumpkin Pie Truffles, a perfect fall treat that combines creamy pumpkin-spiced filling with a rich chocolate coating. Made with crushed Golden Oreos, cream cheese, pumpkin puree, and warm pumpkin pie spices, then dipped in luscious melted chocolate, these bite-sized truffles are ideal for holiday parties or cozy autumn snacking.
Ingredients
Scale
Truffle Mixture
- 36 Golden Oreos (or other sandwich cookies)
- 8 oz Cream Cheese, softened
- 1 cup Pumpkin Puree (pure pumpkin, not pie filling)
- 2 tbsp Pumpkin Pie Spice (or cinnamon and nutmeg mix)
Chocolate Coating
- 8 oz Semi-Sweet Chocolate (dark chocolate can be used)
- 8 oz Chocolate Almond Bark (or any melting chocolate)
- 4 oz White Chocolate (optional, can be omitted)
- 4 oz Vanilla Almond Bark (or any melting chocolate)
Instructions
- Crush the Cookies: Place the Golden Oreos into a food processor and pulse until they are finely crushed, reserving a few crumbs for garnishing the truffles later.
- Combine the Filling: Add the softened cream cheese, pumpkin puree, and pumpkin pie spice to the food processor with the crushed cookies. Pulse the mixture until everything is well combined and smooth.
- Form the Truffles: Using half-tablespoon-sized portions, roll the mixture into small, uniform balls. Arrange them on a lined baking sheet and freeze for about 15 minutes to firm up.
- Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate and chocolate almond bark. Heat in short increments, stirring frequently until the chocolate mixture is completely melted and smooth.
- Dip the Truffles: Remove the chilled truffle balls from the freezer. Carefully dip each truffle into the melted chocolate, letting excess chocolate drip off before placing them back onto the lined baking sheet.
- Garnish: While the chocolate coating is still wet, sprinkle the reserved Oreo crumbs on top of each truffle for added texture and decoration.
- Set the Chocolate: Place the dipped truffles in the refrigerator for about 15 minutes, or until the chocolate coating has fully set and hardened.
Notes
- Use pure pumpkin puree, not canned pumpkin pie filling, to control sweetness and texture.
- If you don’t have pumpkin pie spice, a blend of cinnamon and nutmeg works well as a substitute.
- Ensure cream cheese is softened to make mixing easier and smoother.
- You can substitute semi-sweet chocolate with dark chocolate for a richer taste.
- The white chocolate and vanilla almond bark coatings are optional and can be replaced or omitted as desired.
- Store truffles in an airtight container in the refrigerator for up to one week.
