Pumpkin Spice Truffles

Fall flavors bursting in one bite, these 5 ingredient No Bake Pumpkin Spice Truffles combine all your favorite autumn flavors.  Pumpkin spice, brown sugar, cinnamon and a pinch of nutmeg, make these creamy, dreamy truffles a fall flavor bomb in your mouth!

Happy Monday, Friends!  How was your weekend?  I had a wonderful weekend spending time with family enjoying delicious Chicago food (Giordano’s), pumpkin beer (Leinenkugel’s Harvest Patch Shandy) and visiting a cute little candy shoppe in downtown Wheaton!  We capped Sunday night off by watching the Supermoon Lunar Eclipse with our neighbors.  What an awesome phenomenon that was to witness.  Were you guys able to see if from where you are?  All in all it was the perfect weekend to relax with the people I love.

Speaking of things I love, pumpkin spice.  Yeah, just like the rest of the World, I totally dig pumpkin spice.  These days, it’s found in everything from coffee, bagels, peanut butter, cookies and vodka.  While some of the crazy pumpkin spice foods taste great, others should go away to never be remembered.  But, the one pumpkin spice food I’m totally into, Pumpkin Spice Oreos.  They’re Legit.

I’ve mentioned before how much I jump on the Oreo bandwagon when they have new flavors and Pumpkin Spice was no exception.  Once I heard they were coming out with that flavor again this year my mind was toying with the idea of making little truffles.  I knew I wanted to combine the cookie crumbles with cream cheese but what type of cream cheese I wasn’t sure.  I had thought in year’s past I seen a pumpkin spice flavor, but I couldn’t find it.  Then, I figured it would be too much pumpkin spice flavoring anyways, so I was on the search to find something that would compliment the flavor. Insert brown sugar and cinnamon.  Bingo.

As soon as they were chilled, I took the first bite and instantly fell in love.  They were so incredibly flavorful, sweet and the perfect little bite I knew my husband would like them.

Let’s rewind to last year, real quick.  I started making pumpkin spice foods in August.  By September 15th my husband was so sick of pumpkin spice, he vowed he wouldn’t eat another pumpkin flavored thing.  So, when I made the pumpkin spice truffles this year, I was hesitant to have him taste test them as I didn’t want to hear him moan and groan about how everything around here is pumpkin flavored.  “Honey,”  I called.  “I need you to try something for me, please.”  what is it?  “A pumpkin spice truffle.”  I saw the look and then came the bite.  He not only liked the truffles, he LOVED them and quickly asked for another one.  And the most dreaded words came out of my mouth, that he hears all too often, “as soon as I’m done taking pictures”  Such is the life of a food blogger family.

It is no exaggeration when I tell you I made a batch of these and turned around the very next day and made another one.  Then proceeded to make a third batch a few days later.  To our defense, I did share a few with the neighbors.  I knew these would be good because the Oreos are good by themselves but with the added flavors of brown sugar and cinnamon they are perfection.  These really are the ideal fall dessert and they couldn’t be easier.  Oh and did I mention, they’re no bake?!  Oh yes, I went there.

I used a food processor, but all you need to do is add the Oreo cookies to a food processor or a zip top bag and crush them into tiny pieces.  Add in the cream cheese, mix together and roll into balls.  Freeze for 1 hour.  Melt up some white chocolate, and a few balls at a time, remove from freezer and dip into white chocolate.  (I found melting the white chocolate in a double boiler worked out best.)+  I used a long wooden skewer and dipped each ball into the chocolate.   I tapped the skewer alongside the edge of the pot to remove excess chocolate and then using a toothpick carefully removed the ball from the end of the skewer and placed on a parchment lined baking sheet.  Then, I took the toothpick, dipped it into the chocolate and filled in the hole that was made from the skewer.  I topped each ball with a mixture of brown sugar and a pinch of nutmeg and placed back into the freezer to firm up for a little while.

These pumpkin spice truffles would be cute cake pops at a baby shower, lovely little desserts at a fall themed bridal shower or wrapped up in a little bag and given to friends, family, teachers and neighbors for a splendid snack.

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Pumpkin Spice Truffles

Prep 10 mins

Total 10 mins

Author Strawberry Blondie Kitchen

Yield 26

Fall flavors bursting in one bite, these 4 ingredient Pumpkin Spice Truffles combine all your favorite autumn flavors. Pumpkin spice, brown sugar, cinnamon and a pinch of nutmeg, make these creamy, dreamy truffles a fall flavor bomb in your mouth!

Ingredients

• 1 package Pumpkin Spice Oreos
• 1 8 ounce container Brown Sugar and Cinnamon Cream Cheese (I recommend Great Value brand) (you'll use 4.5 ounces)
• 8 ounces white chocolate
• 2 Tablespoons brown sugar
• 1/4 teaspoon nutmeg

Instructions

1. In a food processor, crush Oreos until fine crumbs
2. Add in cream cheese and pulse a few times until mixture is combined
3. Using a small cookie scoop (2 teaspoons) scoop out and roll into balls.
4. Place on a parchment lined baking sheet and place in the freezer for 1 hour to firm up.
5. Melt white chocolate in a double boiler.
6. Using a wooden skewer, place 1 frozen ball onto the end and dip into white chocolate, submerging so the entire ball is covered. Lift out of the chocolate and gently tap on the size of the pot to remove any excess chocolate.
7. Using a toothpick, carefully remove the ball from the end of the skewer and place on a parchment lined baking sheet.
8. Dip the toothpick into the chocolate and cover the hole in the ball where the skewer was with chocolate completely covering.
9. Sprinkle ball with cinnamon nutmeg mixture.
10. Once all balls are covered, place into freezer for a half hour so chocolate can firm up.

Notes

*I prefer to keep the truffles in the refrigerator so they can stay cold as I prefer to eat them that way.

Courses No Bake

Cuisine Dessert

I’m a little disappointed that while I am writing this I don’t have a few to snack on.  I think I need to make a run to the store and stock up before these Pumpkin Spice Oreos are long gone for the season.  Therefore, to pre-warn you, I suggest you get 2 packages of Oreos so you aren’t eating the last one and left yearning for more.  Keep some in the freezer, just in case!

And lastly, don’t skip the brown sugar and nutmeg on the top.  It gives a little hint as to the deliciousness that is under all that delightful white chocolate.

Enjoy and if you make this recipe, please share a photo on social media and hashtag it #strawberryblondiekitchen  I love to see your versions!

I love cookie scoops.  They are so great for just about everything from cookies to batter and individual meatloafs. I used the ” target=”_blank”>small scoop for this recipe. and also own the  ” target=”_blank”>medium and ” target=”_blank”>large.