Living in Arizona, it’s really hard not to feel a little bitter this time of year. We have a couple of months to go before it starts to feel “cold”. It’s somewhat depressing to see everyone else knitting, gathering round the fireplace, and jumping into piles of fallen leaves while we are still footing a huge electric bill from running the air conditioning round the clock!
But forgive my whining… it all evens out in the end.
In the meantime, I’ll just pretend it feels like Fall, and join the pumpkin recipe party. These are a spin off of the ever loved Oreo truffle pop. All the goodness of your favorite pumpkin pie in one tiny white chocolate covered bite. No baking required!
One of the secrets of making these work is to freeze the pumpkin pie balls with the stick in them before dipping them. So much easier than trying to chocolate coat the ball by itself.
I use an extra lollipop stick to dab a bit of melted white chocolate on the front of the truffle pop to “glue” on the tiny pumpkin decoration.
These work well for parties and get togethers because you can make them ahead of time and freeze them. They are best served cold and thaw pretty quickly.
Notice how thick the white chocolate layer is in this picture? I actually prefer the chocolate coating to be thinner and I learned the trick to accomplishing this after I took this picture. Instead of melting the white chocolate candy in the microwave, I used a double boiler. This is simply a glass bowl set over a pot of simmering water on low heat. It allows the white chocolate to reach a higher temperature without burning and keeps the chocolate the same consistency the whole time you are dipping.
I chose to use a glass measuring cup over a small saucepan for my double boiler. I didn’t want to use something very big because it would cause my white chocolate to be shallower and more difficult to dip in. I also found that I liked these melting wafers from Ghiradelli that I picked up at the grocery store recently. They melted smoothly and tasted better than other melting candy I’ve used in the past.
Pumpkin Pie Truffle Pops
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Category: Dessert
- Cuisine: American
Description
All the goodness of your favorite pumpkin pie in one tiny white chocolate covered bite. No baking required for these pumpkin pie truffle pops.
Ingredients
- 11 ounce box Nilla Wafers
- 1/2 cup pure pumpkin
- 1/2 cup cream cheese, softened (I used whipped)
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon salt
- 12 ounces white chocolate melting wafters
Instructions
- Using a food processor or blender, pulse cookies until they are finely crushed.
- In a medium bowl, mix together crushed cookies, pumpkin, cream cheese, sweetened condensed milk, spices, and salt with a hand mixer on low speed until well combined.
- I used my small Pampered Chef scoop to make small balls of the pumpkin mixture and placed them on a cookie sheet, rolling them in my hands to make them smooth.
- Insert a lollipop stick into the top of each pumpkin ball and freeze for 1 hour.
- Melt white chocolate wafers according to directions. I found it much easier to use a double boiler.
- After the coating has dried, use the end of an extra lollipop stick to dab on a tiny bit of melted chocolate to help the small pumpkin decoration stick.
Jamie@Milk 'n' Cookies says
These truffle pops are so adorable. I’ve never made cake pops/truffle pops before, so all your tips are much appreciated! I’m thinking these would be perfect for when my family carves pumpkins together. My husband has a little cousin who is a super picky eater, but I’m sure she’d love these!
Julie says
Hi Jamie, These would be great for your pumpkin carving party. My boys liked them a lot, so hopefully your husband’s little cousin will too!
Dina says
they look yummy!
Julie says
Thanks Dina!
Aimee / Wallflower Girl says
These are so cute and perfect! And they sound quite easy to make too (gotta love no-bake recipes) I’ll bookmark them for Halloween 🙂
Julie says
Thanks Aimee, you’re right- they are easy to make!
Patti Hanson says
These look yummy-can’t wait to try them! (PS it’s double boiler–no r 🙂 )
Julie says
Thank you Patti! Just fixed that error :0)
Debbie Hastert says
Hi Julie,
These are adorable. They are perfect for the Fall. I’m going to make some for the dessert bar at my daughter’s wedding. My question to you is, how many does this recipe make? I need about 125 of them. I just want to make sure I have everything I need before I start. Also, do you think it would be okay to make these 5 days before as long as I keep them frozen?
Thanks so much.
Debbie
Julie says
Hi Debbie, these would be so cute for a dessert bar. The recipe will make about 45 truffle pops (varies a little depending on the size you make them), so you would have plenty with three batches. You can definitely make them five days ahead and freeze them. Let me know if you have any more questions along the way, and best wishes for the wedding!
Debbie says
Thanks so much Julie. I appreciate the help. I’ll let you know how they turn out.
Glory/ Glorious Treats says
Yum! These look super yummy, and yours are gorgeous too!
Julie says
Thank you!
Vicky says
Do you add the condensed milk to the pumpkin mix?
Julie says
Vicky, thanks so much for catching my error. Yes, the sweetened condensed milk is added to the pumpkin/crushed cookie mixture. I’ve corrected the recipe.
michael says
Those look delicious Julie, I never thought about using pumpkin pie! I make these using cheesecake, then cover with chocolate too. I will have to give this a try. 😉
Julie says
Cheesecake would be so good too!
Amanda says
D you think they would taste good if I used graham cracker crumbs instead of Nilla wafers?
Julie says
Amanda, I think graham cracker crumbs would be great!
Liz says
could I substitute greek yogurt for the cream cheese?
Julie says
I don’t think Greek yogurt would be a good substitute in this case. I’m afraid the balls would not hold together well.