Pumpkin Seed Truffles Recipes

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:

• 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 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:

• For the pumpkin seed brittle: Spray a cookie sheet or jelly roll pan and set aside.
• Cook the sugar, corn syrup and 1/2 cup water together in a heavy skillet until the mixture reaches between 223 and 234 degrees F (the thread stage) on a candy thermometer. Immediately add the butter and pumpkin seeds, stirring constantly. When the candy turns a caramel color, remove it from the heat and quickly add the baking soda, vanilla and pumpkin pie spice. Stir to combine. Pour onto the prepared cookie sheet and spread as thinly as possibly with the back of an offset spatula, using extreme caution not to get burned. Let cool completely, then break into small pieces.
• Crush half of the brittle into small pieces to be used in the truffle covering; save the remainder for eating.
• For the truffles: Melt the chocolate over a hot water bath in a double boiler, then add the butter; mix well to fully incorporate. Fold in the pumpkin puree and pumpkin flavoring. Pour into a clean container and put into the refrigerator to set up, or pour into prepared chocolate molds. If you are hand rolling truffles, let the truffle mix come to room temperature before forming into balls.
• Use a melon baller to scoop the mixture into balls, then roll them in the crushed pumpkin seed brittle to finish them off.