Pumpkin Spice Truffles with Biscoff Crumbs

I first tried Biscoff cookies on a flight to San Francisco. A lovely flight attendant handed them to me with a steaming cup of coffee and whispered “dip them…it’s unbelieveable!”

Holy Biscoff, she was right.

If you’ve never tried them, they’re a European spice cookie (but oddly I find them at the most American of places, like Walgreens and Wal-mart). They are crunchy but not dry. Crispy yet tender. And spicy but sweet. They are one of my favorite cookies…and the epitome of fall.

It was just a matter of time before I found a way for Biscoff to marry pumpkin. A little white chocolate sealed the deal and these truffles were born. These are a no-bake delight — pumpkin, cream cheese, Biscoff and white chocolate in the filling, chilled and dipped in more white chocolate.

Betcha can’t eat just one…

Pumpkin Spice Truffles

Pumpkin Spice Truffles

Ingredients

If you can't find Biscoff cookies (also called Tea Biscuits at Trader Joe's), sub another crunchy spice cookie.

2 1/2 cups white chocolate chunks (1 bag)

2/3 cup Biscoff cookie crumbs, plus more for garnish

1/4 cup canned pumpkin purée

1 tablespoon confectioners’ sugar

1/2 teaspoon orange zest

1/8 teaspoon ground cinnamon

Pinch of salt

2 ounces cream cheese, softened

Instructions

Melt 1/2 cup of the white chocolate chips in the microwave for about 1 minute, stirring after 30 seconds. Transfer to a large bowl. Add Biscoff crumbs, pumpkin, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until solid enough to roll into balls, at least 2 hours.

Roll 1 heaping teaspoon of pumpkin mixture into a small ball with your hands. (Mixture will be sticky; I could only roll a few at a time without cleaning my hands.) Repeat until all balls are rolled. Place in freezer to chill for 30 minutes.

Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate and transfer to a small, deep bowl. (Note: add 1-3 tablespoons shortening if needed to thin mixture...white chocolate can be finicky.)

Drop pumpkin balls into the melted white chocolate. Working quickly, gently spoon chocolate over to coat. Using a fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Sprinkle a few Biscoff crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Makes about 20 truffles.

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