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:

• 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 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.