Almond (or Peanut) Butter Pumpkin Spice Truffles
By Sara Haas, RDN, LDN
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Pumpkin spice season has arrived, and we’re kicking things off with truffles.
Prep Time
15 minutes
Cook Time
25 minutes
Our pumpkin-infused version uses our creamy Almond Butter or Peanut Butter (your choice, it works well with both!) as the base to create a delicious, no-bake treat everyone will love. If you can’t find ginger snap cookies (our secret ingredient), then substitute with graham cracker crumbs or vanilla cookie crumbs. We use white chocolate for enrobing these truffles, but dark chocolate would also be delicious.
Ingredients
-
½ cup (120g) Once Again Creamy Almond or Peanut Butter
- 2 ounces cream cheese, softened
- 1/2 cup confectioners sugar
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 ½ cups crumbled ginger snap cookies, plus extra for garnish
4 ounces white chocolate
For the truffles:
For coating:
Directions
- Beat nut butter, cheese and sugar. Add pumpkin, pumpkin pie spice, salt and ginger snaps. Cover and refrigerate until fully chilled, about 1 to 2 hours.
- Roll tablespoon portions into balls and place on a parchment-lined baking sheet. Cover and refrigerate 30 minutes.
- Meanwhile, prepare the chocolate by placing it in a deep, medium heat-proof bowl. Microwave for 30 seconds on high, then stir. Repeat the process until chocolate is fully smooth and melted. Drizzle melted chocolate over truffles then dust tops with crumbled ginger snap cookie crumbs.
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