Gluten-Free Pumpkin Pie Cookie Butter Truffles

Hi Bakers!

This is so good it should be a crime…seriously, if I didn’t have to photograph them, I would have sat down with the bowl and a spoon! I love this combination of graham crackers and cream cheese with pumpkin. I added ginger for some kick and just a dash of fresh lemon for a tart note. I hope you decide to try these quick and addictive little treats! Have fun making these -Carolyn

Gluten Free Pumpkin Pie Cookie Butter Truffles

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

Makes 12 truffles

Truffles

1 ounce cream cheese, softened

1 tablespoon powdered sugar

2 1/2 tablespoons Libby’s brand pumpkin purée

1 cup gluten-free grahams, crushed (Pamela’s brand preferred)

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

Coating

1 cup melted white chocolate, dark chocolate or finely ground pecans to coat truffles

Decoration

chopped candied ginger

Mix all ingredients in a food processor. Blend until smooth, about 20 seconds, then scrape down the sides at least once. Spoon the mixture into a bowl and chill for at least one hour or until mixture is firm enough to make into balls. Scoop or roll into 3/4” diameter balls. Dip into melted white chocolate, dark chocolate, or roll in finely chopped pecans. Garnish the chocolate-dipped truffles with candied ginger bits, or sprinkle with pumpkin pie spice. Store the truffles in the refrigerator for up to a week.