Pumpkin Truffle Pops

Even though here in Texas it’s barely getting out of the triple digits, I know fall is right around the corner. I can’t wait for that crisp fall air and cozy sweaters! One thing I love about this time of year is all the fall flavors, pumpkin being a favorite. There is just something about the smell of pumpkin, cinnamon, and ginger wafting through the house while the leaves blow around on the ground outside.  I've already found myself longing for that time, yet it’s still like summer outside. So for the best of both worlds, I chose to try making a pumpkin no-bake dessert to experience the flavor, without my oven heating up the house. I think these beauties did the trick.

If you want to try these little yummy bites of autumn, you’re going to have to head over to Ashley’s blog, Diary of a Reporter, to check out my guest post. Ashley asked me to do a fall dessert for her, and I couldn't be more honored. Ashley’s not only a great writer, but she shares her creativity in other ways as well, her art, her photography and videos, and the outfits she puts together just to name a few. So go get the recipe, and stay a while and enjoy.


***It was brought to my attention that the link to the guest post for this recipe no longer exists. Now I can't just leave you guys hanging, these are too delicious! So just in case you are looking I'm posting the recipe.***

Let me tell you guys about these pumpkin truffle pops. This is a no-bake dessert that you can whip up anytime you need a little sinful chocolate fix. You really can play around with this recipe and try out different cookies, coatings, or sprinkles. The flavor combos are endless. I want to try a peanut butter and chocolate version soon using nutter butters.

Pumpkin Truffle Pops 

Ingredients: 

1 pkg. (8oz) cream cheese (softened) 

1 pkg. (16.6oz) Golden Oreo Cookies 

2 pkg. (6oz) white baking chocolate 

2 – 4 tbsp pumpkin puree (to taste or desired consistency, I used 4) 

1/2 tsp pumpkin pie spice 

Lollipop sticks 

Directions: 

Ok after you round up all the ingredients, now comes the fun part. You have to turn all those Oreos into finely crushed cookie crumbs. There are two ways to go about this, either throw them into a food processor and blitz them (easy), or throw them into a plastic storage bag and pulverize the bajeezus out of them with any large object you can find. (I personally used my large rolling pin) Now take your time and let out all that pent up hostility, it’s been a long week.

Pour the cookie crumbs into a large bowl and save about 1/4 cup or so and set aside.

Mix the cookie crumbs, cream cheese, pumpkin puree, and pumpkin pie spice until well blended. (Try not to eat it right off the spoon) 

Using a tablespoon or small scoop, shape into 1-2in balls (make them as big or small as you’d like) Then place them on a parchment paper or foil lined cookie sheet. Pop them in the fridge or freezer to chill out for a while. (I used the freezer and let them set for about 30 minutes. If you skip this step you risk the chance of the truffles sliding down the lollipop sticks) 

When you are ready to assemble, start by melting the white chocolate in a microwave safe bowl at 30 seconds intervals stirring in between. 

Take a truffle out of the fridge or freezer and gently stab the lollipop stick in the truffle a little more than half of the way through. 

Then dip away! I top them with a little of those cookie crumbs we sat aside and a good sprinkling of the pumpkin pie spice. Now put them in a short glass, coffee mug, or piece of Styrofoam, and pop them back in the fridge to set. In about an hour, viola! you have some nice fall pumpkin pops.


Adapted from the original recipe here.