I love cookie butter! and this fall themed flavor is addictively good! You’ve had the latte, and maybe the pumpkin spice cake balls but have you made Gluten-Free Pumpkin Spice Cookie Butter Truffles? All you need is a food processor and a few minutes to mix them. Then they get chilled and dipped in chocolate with a bit of candied ginger. They are sweet spicy and just as good dipped in white chocolate as dipped in dark. You’ve got to try them!
#food #glutenfree #wheatfree #pumpkin #fall #truffles #shorts #pumpkinspice #candy #easy #foodchannel #cookingchannel
Gf Pumpkin Spice 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 or dark chocolate to dip truffles
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 chocolate or roll in finely chopped pecans. Garnish chocolate dipped truffles with candied ginger bits, Autumn colored sprinkles, or pumpkin pie spice. Store the truffles in the refrigerator for up to a few days.