I am screaming right now. I mean, look. How. CUTE. Are you kidding me? These are adorable.
I had cookie butter for the first time over the summer, and oh my gosh. Life changing. It’s got a nice cinnamon flavor, so of course I immediately thought pumpkin. So here we are with a no bake pumpkin and cookie butter truffle, that is also shaped like a pumpkin because we like to have fun around here.
If you’re having a Halloween party, these are the perfect thing to add to the menu. They’re adorable, super easy and quick to make, and taste like pumpkin cookie dough. Some may say it’s too early to be planning the menu for your Halloween party, but I will have to disagree with those people.
Describe These Truffles to me
Taste: Like pumpkin spice cookie dough! It’s got that toasty cinnamon flavor from the cookie butter, which compliments the pumpkin puree. To make this taste even more like cookie dough, we are using heat treated flour. And to add a little nuttiness, there’s a little almond flour in there too. And of course I had to add a little bit of pumpkin spice, because why not. These truffles are rolled in pumpkin spice sugar, which gives them that extra little blast of fall feels.
Texture: Again, these have a similar texture to cookie dough. It is a little thicker than a lot of edible cookie doughs are, and we can thank the heat treated flour for that. This lets us shape these into those adorable pumpkins!
Ease: Something I love about these is that they are pretty quick and simple to make. We start off by heat treating the flour which is super quick to do. Then we just mix together the cookie butter and pumpkin, and add the dry ingredients. Let that chill for just 30 minutes to stiffen up, and then we can shape these pumpkins! The simplicity of these truffles makes them perfect for any Halloween party, or maybe even at Thanksgiving!
What Makes These so Good?
Well, lots of things. First off, cookie butter. It’s some pretty yummy stuff, and although it’s enjoyed year round, it has some nice autumnal spices in it that go hand in hand with pumpkin. Which leads me to the next thing, PUMPKIN. It is my firm belief that pumpkin spice is the best thing ever. If I’m sad, I think about pumpkin spice. And I know I sound very basic when I say that, but I can’t just not like something if it’s tasty. To give these the best flavor and texture balance, we are using heat treated flour and almond flour. The heat treated flour gives these that iconic cookie dough taste, and a nice stable texture. The almond flour provides this nice sweet nuttiness which goes so well with the pumpkin.
What is Cookie Butter?
You’ve never had cookie butter? Oh boy, you are in for a treat. As I said earlier, I have only recently discovered cookie butter, so I’m actually not a pro, if such a thing exists. But I can say with absolute certainty, this stuff is YUMMY. You know those cookies you get on airplanes? It’s those mashed up into a spread. So yeah, of course it’s tasty. It’s got some brown sugar flavor, as well as a lot of cinnamon. The first time I tasted it, it reminded me of something I couldn’t quite place my finger on. Eventually I realized it tastes like those Scooby snack biscuit things. I used to love snacking on those this time of year when I was younger.
Wait. Am I Eating a Bunch of RAW FLOUR?
Nope! We’re making heat treated flour which is entirely safe to eat. It might sound super fancy, but heat treated flour is just regular old flour that has been cooked a little. This gets rid of those nasty germs that makes raw flour dangerous to eat. But the great thing about heat treating flour is that it doesn’t change the flavor. It makes it a little clumpy, but that won’t matter much once we mix it into our truffles. You can buy heat treated flour from stores, but it’s a lot easier to make it at home. You just pour some flour in a bowl and microwave it for roughly a minute, stirring every once in a while.
Pumpkin Cookie Butter Truffles
Ingredients
Truffles
- ¾ cup all purpose flour
- ½ cup cookie butter I use Biscoff
- ¼ cup pumpkin puree
- ¼ cup almond flour
- ¼ cup confectioners sugar
- 1 teaspoon pumpkin pie spice* homemade or store-bought
- 1 teaspoon vanilla extract
- a pinch of salt
Pumpkin Spice Sugar and Shaping
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- mini chocolate chips for stems
Instructions
Start by heat treating the flour
- Place the flour in a medium microwave-safe bowl. Microwave in 30 second increments stirring with a fork after each. The flour will clump and become sort of sticky. Try to break up some of the clumps with your fork when stirring. To test if flour is done, insert a thermometer in multiple spots in the flour, the temperature should be about 165℉. Mine usually takes a minute in the microwave but times will vary. Set aside while we begin making the truffles.
- In a large mixing bowl using a wooden spoon or a spatula, stir together the cookie butter and pumpkin puree until smooth and combined. Add the slightly cooled heat treated flour, almond flour, confectioners sugar, pumpkin spice, vanilla, and salt. Stir until combined and a thick dough forms. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Make the pumpkin spice sugar
- In a small bowl, mix together the granulated sugar and pumpkin spice. Set aside.
Shape the truffles
- Roll the chilled dough into Tablespoon sized balls. Roll in the pumpkin spice sugar and place a mini chocolate chip on the top as a stem. Using the side of a fork, press a line on the sides of the ball, coming out from the stem and curving towards the bottom.
- Truffles are best eaten immediately as the pumpkin will soak up the sugar and the outside may become a little slimy. Store leftovers in the refrigerator in an airtight container for up to 2 days.