Pumpkin Spice Chocolate Cookie Truffles
The Flavor Combo You Didn’t Know You Needed
Pumpkin pie spiced chocolate cookie truffles…. You’ll need to trust me on this one. These are GOOD. The combination of chocolate and pumpkin spice has been one of my favorites, ever since I started making a chocolate and pumpkin pie tart for Thanksgiving each year (recipe for that coming soon).
Even if pumpkin pie isn’t your jam, consider making these. It’s much closer to a Mexican hot chocolate than it is a pumpkin pie. You’ll get hit mostly with rich chocolate truffle flavor, with the subtle warming of the pumpkin pie spice coming through at the end. Plus, who can say no to a no-bake dessert that’s super easy but looks very impressive?
Recipe Details
The construction of these pumpkin spice chocolate cookie truffles is incredibly simple, especially if you have a food processor. Start by making the cookie crumbs with either a food processor or by hand by placing the cookies in a large zip-top bag and crushing them with a rolling pin. Mix in the cream cheese either by hand or adding it into the food processor, giving it a few more pulses.
Roll about a tablespoon of mixture between your hands to shape a ball and place on a cookie tray. Freeze the truffles for about 30 minutes, until they are firm. In the meantime, melt your white chocolate and mix in the pumpkin pie spice and any food coloring you desire (I add a few drops of red and yellow to give an orange-y undertone).
Now is (in my opinion) the most challenging part, dipping the truffles in the melted chocolate. I find it easiest to use a tiny spatula or a fork to dip each truffle in the chocolate and the more chocolate the easier it is to coat… Which is where I always fall short, literally. I think “Oh, I don't need that much,” and I'm literally scraping the bottom of the bowl to coat that last truffle… But anyways, I’ve struggled first so I can tell you, melt all the chocolate, it’ll save you a headache in the long run.
Once all of the truffles have been thoroughly coated, place them back in the freezer for a few minutes to firm up. This won’t take long, since the cold truffle likely made the chocolate set up quickly. Take them out of the freezer and decorate to your liking! I added a drizzle of semi-sweet chocolate but get creative! Add more drizzles of different colored coating chocolate, add sprinkles, more crushed up cookies. Whatever floats your Halloween-y boat!
If you make these pumpkin spice chocolate cookie truffles let me know! Tag me in your photos and leave a review, I can’t wait to see how they turn out!
A rich chocolatey cookie truffle perfectly spiced for fall with cinnamon, clove, nutmeg, and ginger. A must have for your next Halloween party!
- 18 chocolate sandwich cookies
- 4 oz cream cheese, at room temperature
- 2 tsp pumpkin pie spice
- 1 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
Add the chocolate sandwich cookies to a food processor and pulse until the cookies have broken down into a fine crumb. If you don’t have a food processor, this can also be done by hand by adding the cookies to a large Ziploc bag and crushing them with a rolling pin or by adding them to a large bowl and crushing them by hand with a pastry cutter.
Transfer the cookie crumbs to a large bowl (if not already in one) and add 1 teaspoon of the pumpkin pie spice, mixing it in to evenly distribute.
Add the cream cheese to the bowl and mix until a dough-like substance is formed. I find it easiest to do this with a silicone spatula.
Divide the dough into 18 equal pieces, about a tablespoon in size, and roll between your hands to form a ball. Place each ball on a baking tray and place in the freezer to firm for about 20-30 minutes.
In the meantime, melt the white chocolate chips in a microwave safe bowl in 30 second increments, stirring thoroughly between each.
Once the white chocolate has melted, add the second teaspoon of pumpkin pie spice and dye the chocolate orange if you desire. Mix into fully incorporated.
Dip the cooled truffles into the melted white chocolate, placing them on wax paper to begin to harden. The chocolate will set quickly due to how cold the truffles are.
Set the truffles back in the freezer while you melt the semisweet chocolate chips in a microwave safe bowl in 30 second increments, stirring thoroughly between each. Transfer the chocolate to either a piping bag or Ziploc bag, cutting a small hole in the corner.
Remove the truffles from the freezer and decorate with the melted semi-sweet chocolate.
Keep the truffles in the refrigerator until you’re ready to serve, they're best a bit cold. They will last about a week in an airtight container in the fridge.
