Pumpkin Truffles recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 ¼ cups almonds
2 ½ cups crushed vanilla wafers
½ cup confectioners' sugar
2 teaspoons ground cinnamon
1 cup semi-sweet chocolate chips, melted
½ cup pumpkin puree (such as Libby's®)
⅓ cup coffee-flavored liqueur
½ cup semi-sweet chocolate chips, or as needed

Nutrition Info

103.4 calories
carbohydrate: 13 g
cholesterol: : -
fat: 5.3 g
fiber: 1.1 g
protein: 1.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 35.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.

  2. Bake in the preheated oven until almonds are fragrant and toasted, 5 to 10 minutes. Remove from oven and cool, grind in a food processor until almonds are a flour-like texture.

  3. Mix ground almonds, crushed vanilla wafers, confectioners' sugar, and cinnamon together in a bowl. Stir 1 cup melted chocolate chips, pumpkin, and coffee liqueur into vanilla wafer mixture. Shape mixture into 1-inch balls and arrange on a baking sheet. Refrigerate or freeze truffles until solid, 1 to 2 hours.

  4. Melt 1/2 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip truffles in melted chocolate and return to baking sheet to harden.

Recipe Yield

48 truffles

Recipe Note

Delicious fall/holiday treat. Very strong coffee can be substituted for the coffee liqueur.

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