Pumpkin Cookie Truffles Recipes

Steps:

• In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
• On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.

Steps:

• In a food processor powderise the cookie crumbs and bran flakes into fine meal.
• Transfer to a big bowl. Add remaining ingredients EXCEPT for the white chocolate for coating and the pumpkin pie spice.
• Using your hands mix well and roll into small balls.
• Dip the balls into the melted white chocolate (a fork or toothpick works well) and set onto a paper-lined baking sheet to dry.
• Dust with pumpkin pie spice while chocolate is still wet.
• You may cool these in the fridge to shorten the process, but they will set nicely at room temp, too.
• Enjoy.

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.

Steps:

• Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
• Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

Steps:

• Put the graham cracker crumbs and pumpkin pie filling in a large bowl and mash together until a thick dough forms. Scoop the mixture by level tablespoons and place on a parchment-lined baking sheet. Roll each tablespoon of dough into a ball and freeze until solid, about 1 hour. Meanwhile, microwave the melting candy in 30-second intervals, stirring in between each, until melted and smooth. Dip each ball into the melted candy and place on the prepared baking sheet using two forks. Garnish each truffle with a pinch of grated nutmeg. Let stand until firm, about 30 minutes.