Gluten-Free Pumpkin Pie Cookie Butter Truffles

Hi Bakers!

This stuff is so good it should be a crime…seriously if I didn’t have to photograph them I might have just sat down with the bowl and a spoon! I love this combination of graham crackers, and cream cheese with pumpkin. I added ginger for a bit of kick in all the sweet flavor and just a dash of fresh lemon for a tart note. I hope you decide to try these quick and addictive little treats! I am planning on making them for the holidays since I know they will be a huge hit and no one will guess they are gluten-free! Have fun in the kitchen making this one -Carolyn

Gf Pumpkin Pie Cookie Butter Truffles

Adapted From Pumpkin Pie Truffles Recipe from Sally’s Baking Addiction 

Makes 12 truffles

1-ounce cream cheese, softened

1 tablespoon powdered sugar

2 1/2 tablespoons Libby’s brand pumpkin purée

1 cup Pamela’s brand Gluten-free Grahams, crushed 

1/4 teaspoon pumpkin pie spice

1/4 cup melted white chocolate (I used Ghirardelli White Chips)

1/2 teaspoon finely chopped candied ginger

1 teaspoon fresh lemon juice

1 teaspoon soft butter

Extra white chocolate or ground pecans to coat truffles

Autumn-colored sprinkles, and candied ginger bits to decorate chocolate-coated truffles

Mix all ingredients in a food processor or with beaters. Blend until smooth about 20 seconds and scrape down the sides at least once. Spoon mixture into bowl and chill for at least one hour. Scoop or roll into 3/4” diameter balls. Dip in melted white chocolate** or roll in finely chopped pecans. Garnish chocolate-dipped truffles with candied ginger bits, Autumn colored sprinkles, or pumpkin pie spice. Store truffles in the refrigerator and try not to eat them all in one sitting!!

**I am terrible at dipping things in chocolate and making most of them pretty so I understand wanting to skip this step! These would also be great rolled in finely crushed Grahams or rolled in powdered sugar. There is no wrong way to eat this dessert :)