Ingredients
Scale
- 2 cups all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree (blotted to remove moisture)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 10 oz semi-sweet or white chocolate melting wafers
- Optional: Sprinkles or extra pumpkin spice for garnish
Instructions
- Before you start mixing, you must make the flour safe to eat. Spread the all-purpose flour on a baking sheet and bake it at 350°F for about 5-7 minutes, or until it reaches 160°F. Alternatively, microwave the flour in a bowl in 30-second intervals, stirring in between, until it is hot to the touch. Let the flour cool completely, then sift it to remove any clumps caused by the heat.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with a hand mixer. Adding air at this stage ensures your truffle centers stay light rather than dense and oily.
- Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt to the butter mixture. Beat on medium speed until everything is well combined. Make sure you have blotted your pumpkin puree with a paper towel before adding it; this removes excess water and prevents the dough from becoming too sticky.
- Turn your mixer to low and gradually add the heat-treated flour. Mix just until a thick dough forms. Use a spatula to fold in the mini chocolate chips by hand. If the dough feels too soft to roll, pop the bowl into the refrigerator for 15 minutes to firm up.
- Line a baking sheet with parchment paper. Use a small cookie scoop or a tablespoon to portion out the dough, then roll it between your palms to create 1-inch balls. Place them on the prepared sheet and chill in the freezer for 20-30 minutes. Chilling is vital so the truffles don’t melt when you dip them in the warm chocolate.
- Melt your chocolate wafers in the microwave in 30-second increments, stirring until smooth. Using a fork or a dipping tool, submerge each chilled dough ball into the chocolate. Tap off the excess chocolate and return the truffle to the parchment paper. While the chocolate is still wet, add your sprinkles or a dusting of pumpkin spice. Let them set at room temperature or in the fridge until the shells are hard.
- Cook Time: 50 minutes (includes chilling time)