Ingredients
Equipment
Method
To make the pumpkin pie truffles
- Use a food processor to finely crush 36 Golden Oreos.
- Pour the crushed Oreos into a medium-large bowl, then add softened cream cheese. Use a fork or your fingers to mix them to together until well-combined.
- Add pumpkin puree and pumpkin pie spice. Mix until combined.
- Cover the bowl and place it in the fridge for 30-40 minutes to allow the mixture to firm up.
- Remove the mixture from the fridge and roll it into 1.5-inch balls. Place the balled truffles on a plate and place them in the freezer to set while you heat the coating chocolate. Allow them to freeze for at least 10-20 minutes.
To coat the truffles
- Line a cookie sheet with wax or parchment paper or aluminum foil.
- Melt the white chocolate in the microwave, stirring every 30-45 seconds, or using a double boiler.
- **If you would like to decorate them like a pumpkin, remove ~¼ cup of melted chocolate and place it in a separate bowl. Add orange food coloring to the larger portion of melted chocolate and green food coloring to the reserved portion.
- Remove the truffles from the freezer and use a spoon or a candy dipping spoon to fully coat them in (*orange-colored) chocolate.
- Place the coated truffles on to the prepared cookie sheet and put them in the fridge to set for a few minutes.
- Add the green-colored melted chocolate to a piping or ziploc bag and cut a very small tip.
- Remove the truffles from the fridge and add a green tip on top of the truffle to resemble the pumpkin stem, with swirls to resemble vines (if desired).
- Place the truffles back in the fridge to fully set, then place them in a sealed container. Store them in the fridge.