It’s sweater, scarf, and boot season… and also time for all things pumpkin.
I’m not one to change every recipe into one with pumpkin, but I do like it in small doses. That’s why I really like these Pumpkin Spice Truffles. I can get my pumpkin fix but without going on pumpkin overload. Though I guess if you eat enough of them, you could.
Pumpkin Spice Truffles
Ingredients
- 1 package of pumpkin spice OREO cookies (these come in smaller packages than the regular OREO cookies do, so we’re talking about 18 cookies or so… which takes into account you eating 2-3 before you make these. I’ve found them in Target if you haven’t seen them yet)
- 4 oz cream cheese, softened
- vanilla almond bark
- pumpkin spice baking chips (I found these in Target and Lowes Foods)
Directions
- Your OREO cookies need to be finely crushed. I did this in my blender, even though it made me super nervous the first time I tried it, thinking that the cookies would somehow break my blender. They didn’t and were finely crushed with just a few pulses. You can also put the cookies in a large ziploc bag and smash them with a rolling pin or any hard surface. Just be careful, as the bag tends to get holes in it (unless I’m just too aggressive when I crush them, but just wanted to warn you).
- Mix the crushed OREO cookies with 4oz of softened cream cheese. I’ve tried this with a spoon, but the easiest, most efficient way to make sure it’s really mixed up is to use your hands to combine the two ingredients.
- Chill in the freezer for about 10 minutes.
- Form approximately 1 inch balls from this mixture and place them on a wax sheet lined plate or cookie sheet. I used my cookie scoop for this. I like to put them back into the freezer during the next step as well but if it’s cool in your kitchen, it’s okay to leave them out.
- Melt vanilla bark according to package directions. I don’t use it all to start with- you can always melt more if you need it, but if you melt too much, it’s wasted. How much you need will vary- see below.
- Dip pumpkin balls into the vanilla bark and place back on the wax sheet lined plate/cookie sheet.
- Place in fridge/freezer for a few minutes, until hard.
- When you check on these, if yours aren’t smooth, you can do another layer of vanilla almond bark (which is why you might need more or less depending on what yours look like- I almost always need a second coat).
- Melt about half of the package of the pumpkin spice baking chips(I did this in the microwave, in 15 second increments, until it was melted).
- Dribble the melted chips over your pumpkin spice truffles. I used a spoon and attempted to make some sort of design. Attempted is the key word here, but I think they look okay- and they taste delicious!
- Store in your fridge if you’re not eating them all right away.
