Ingredients for Pumpkin Cookie Truffles
- Gingersnap Crumbs
- ½ cup bran flakes
- 1 (15 ounce) can pumpkin puree
- Cream Cheese
- Cinnamon
- Vanilla Bean Seeds
- White Chocolate
- 1 teaspoon pumpkin pie spice (plus extra for dusting)
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How to Make Pumpkin Cookie Truffles
- Preheat oven to 350°F (175°C).
- In a food processor, pulse 1 ½ cups of gingersnap cookies and ½ cup of bran flakes until finely ground.
- Transfer the crumb mixture to a large bowl.
- Add 1 (15 ounce) can pumpkin puree, ½ cup (1 stick) softened unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix until well combined.
- Stir in 1 teaspoon pumpkin pie spice.
- Roll the mixture into 1-inch balls.
- Melt 12 ounces of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each truffle ball into the melted white chocolate, ensuring it's fully coated.
- Place the truffles on a parchment-lined baking sheet.
- Immediately sprinkle with additional pumpkin pie spice while the chocolate is still wet.
- Refrigerate for at least 30 minutes to allow the chocolate to set completely.
- Enjoy your delicious Pumpkin Cookie Truffles!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
3g
Carbs
1g
