Easy Pumpkin Biscoff Truffles
A delightful no-bake treat combining pumpkin and Biscoff cookies, perfect for anytime of the year.
Ingredients
Main Ingredients
- 1.5 cup pumpkin puree Use fresh or canned pumpkin.
- 8 oz Biscoff cookies Crushed into fine crumbs.
- 0.5 cup cream cheese Softened for easier mixing.
- 1 cup chocolate chips For coating, use semi-sweet or dark chocolate.
- 1 tbsp vanilla extract
- 2 tbsp powdered sugar Adjust for sweetness preference.
Instructions
Preparation Steps
- In a mixing bowl, combine the pumpkin puree, softened cream cheese, vanilla extract, and powdered sugar. Mix until smooth.
- Gradually stir in the crushed Biscoff cookies until well blended.
- Scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter.
- Melt the chocolate chips in a microwave or double boiler, stirring until smooth.
- Dip each pumpkin ball into the melted chocolate, allowing excess to drip off.
- Place the coated truffles on a baking sheet lined with parchment paper to set.
- Chill in the fridge for at least 30 minutes until the chocolate has hardened.
Notes
For added flavor, sprinkle some crushed Biscoff cookies on top before serving. These truffles are best kept in the fridge.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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