I think it’s safe to say that I will be posting some cookie recipes in the month of December. And who says pumpkin is only for Thanksgiving? Not I. This recipe is simple and perfect for this time of year. All you need is some golden oreos, cream cheese, pumpkin, white chocolate, and a little time to whip these cookies up and you’re good to go!
One thing I should mention–if you’re not a big sweets fan you probably wouldn’t love this recipe. Because these truffles are sweet. But if you love cookies as much as I do then you really must try it out. Plus, my little sister loved these and she can be pretty picky. And it looks impressive at any table without all the work involved. Overall I was extremely happy with these yummy truffles, except for the fact that it’s pretty hard to stop eating them! 😉
- 1 (16.6 oz) bag golden Oreos or Joe-Joe's Vanilla Creme Cookies*
- 6 oz cream cheese
- ½ cup pumpkin puree
- ¾ tsp cinnamon
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- 16 oz white chocolate or almond bark
- Pulse golden oreos or vanilla cookies in food processor until finely ground. Add in cream cheese, pumpkin, cinnamon, pumpkin pie spice, and vanilla and pulse until just combined. Place dough in fridge for at least 30 minutes, or until firm enough to work with.
- When dough is chilled, use a cookie scoop to place truffles on a cookie sheet lined with parchment. Freeze for 30 minutes.
- While truffles are in freezer, melt white chocolate or almond bark using the package's instructions. When ready dip truffles one at a time into chocolate using a fork to tap excess chocolate out. Place on another sheet of parchment. After the chocolate sets, use a plastic bag to drizzle orange-colored white chocolate on truffles if desired.
- Store in refrigerator covered for up to ten days or keep in freezer for up to a month.
Original recipe found on Back for Seconds.
Happy Holidays! What cookies/sweets are you planning on making this holiday season?