Pumpkin Spice Shortbread Truffles
- 1 Hour, 20 Minutes
- 10 People
- Easy
- Favorite
Decadent addition to your family’s holiday dessert table!
Easy and quick, no-Bake Pumpkin Spice Shortbread Cookie Truffles.
In partnership with Espresso and Cream.
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Started
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Ingredients
- 14 oz. Walkers Shortbread cookies
- 4 oz. cream cheese
- 1 Tbsp. pumpkin butter (pumpkin pie filling would work too)
- 1 tsp. pumpkin pie spice
- 1 package chocolate almond bark
- 1 Tbsp. vegetable or canola oil
- Chocolate Sprinkles (optional)
Method
1
In the bowl of a food processor, place the shortbread cookies and pulse until a fine meal forms.
2
Add in the cream cheese, pumpkin butter, and pumpkin pie spice. Blend until smooth. Refrigerate for 30 minutes.
3
In a small, microwave-safe bowl, melt chocolate almond bark according to package instructions.
4
Stir in oil.
5
Scoop shortbread mixture by rounded tablespoons and roll between your hands to form a ball.
6
Dip into melted almond bark and transfer to a baking sheet lined with waxed paper or aluminum foil.
7
Sprinkle dipped truffles with chocolate sprinkles.
8
Refrigerate the truffles for at least 30 minutes or store in the refrigerator until ready to eat.
