Pumpkin Truffles


  • 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
  • Directions

  • Step 1

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


  • Step 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.

  • Step 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.

  • Step 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.

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