These yummy little truffles are rich and addictive. I sprinkle them with powdered sugar but the choices are endless. You can roll them in chopped pumpkin seeds, nuts, coconut, cocoa powder, or dip them in melted chocolate. Store in an airtight container in the refrigerator.
Ingredients
- ¼ cups crushed cookies (such as Biscoff®): 1 piece
- ground almonds: 0.5 cup (toasted)
- powdered sugar: 0.25 cup
- pumpkin pie spice: 0.5 tsp
- pumpkin-flavored coffee liqueur (such as Pumpkin Spice Kahlua®): 0.25 cup
- chocolate chips: 0.5 cup (melted)
- pumpkin puree: 0.25 cup
- pumpkin syrup (such as Torani®): 1 Tbsp
- pumpkin seeds: 24 piece
Metric Conversion
Stages of cooking
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Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
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Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.
