Can you feel it? The leaves are starting to turn here in the Ozark’s and that means fall is in the air! I love the cool crisp days of fall when I can once again wear sweaters and a favorite old flannel shirt that has seen better days. And the cool nights means a crack in the window allowing cool fresh air in while I snuggle under a warm blanket. However, I think the beginning of “Pumpkin” season awakens my craving for pumpkin-laced foods.

I decided since I had a day with nothing better to do and just because I’ve never done so. I’d try my hand at creating Pumpkin Cream Cheese Truffles.

Pumpkin Cream Cheese Truffles (you can change up the flavor by switching out the pumpkin mix for your favorite flavor).

Ingredients:

Pumpkin cookie, bar or muffin mix. The choice is yours, it will all be crumbled and combined in the end. I picked up 2 packages of Betty Crocker* Pumpkin Bar mix which was on sale.

You will also need the ingredients listed on the back of your pumpkin flavored mix. *Example mine called for 1 stick of butter and 1 egg per mix.

2 – tubs of cream cheese frosting* (1 if you would like a smaller batch with only one mix used above)

1 – package of white dipping chocolate*, I prefer Almond Bark

1 – square of dark Almond Bark or ( a ¼ cup of chocolate chips* and 1 tsp of shorting)

Parchment Paper* to line your pans and layering during storage.

Store in the refrigerator, bring to room temp before serving.

Prepare your pumpkin cookie, bar or muffin mix according to the directions on the mix you purchased, and bake as directed. I spread my bar mix out onto a parchment lined baking sheet (the type with a lip). Once the bars were done (I use the clean toothpick method to check for doneness.) Insert toothpick into the center of the pan, when toothpick comes out clean, it’s done) remove from oven to cool.

Allow to cool completely. Yes, I know it’s difficult with the terrific smell of warm and yummy pumpkin flavored treats filling the air.

Once completely cooled, being tearing into small pieces.

Once you have all of the pumping bars torn into small pieces, you can then do this one of two ways. You can mix by hand with a large spoon or choose to opt for a mixer. I decide to use my mixer. I placed the batter paddle on my mixer, then added one tub of cream cheese frosting into the bottom of the mixing bowl, then added in half of the crumbled pumpkin bars, then added in the second tub of cream cheese frosting, followed by the remaining pumpkin crumbles. NOW… place the guard on your mixer and turn the mixer on the LOWEST setting. You want to incorporate the cream cheese frosting with the pumpkin crumbles. Creating a nice moist filling, picture the inside of a moist truffle.

Now you will create the truffles using a SMALL scoop*. A funny story made short… my scoop needs to be smaller next time. Think small bite size truffles, less melting, and less mess. Mine was a two bite-size scoop which is perfect for scooping out cookie dough but not necessarily for truffles or bite sized candies.

I lined my baking sheet* with parchment paper before I began. Once you’ve created all the mini truffles you will need to place them in the freezer for about 30 minutes. Which will aid you when you begin to “dip” the truffles into the warmed chocolate dipping candy.

Once the truffles have cooled you can then begin heating, three (3) pieces of white chocolate dipping candy coating at a time by following the direction on the package. I used a small bowl with about 3-inch sides for ease of dipping. Quickly dip each truffle into the melted/warmed chocolate and then place on the parchment paper to set up.

Once you’ve completed this process for all of the truffles, you can then melt the one square of dark chocolate candy or you can use a ¼ of chocolate chips with a teaspoon of shorting added into the bowl to create the proper consistency. Then using a fork, dip the fork into the dark chocolate and shake the fork back a forth (think shaking a paint brush to create drizzles) across the truffles to give them a fun look.

Now that wasn’t too bad. I’m glad I tried this recipe and it was actually quite easy to complete. The only thing I would do differently would be to use a mini bite-sized scoop for a smaller bite-sized truffles.

I stored mine in the refrigerator and I have a few stored in the freezer to pull out when I go to a family dinner for a fun gift.

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