Indulgent No-Bake Pumpkin Cookie Truffle Pops You’ll Love
Servings: 12 pops
Calories: 150kcal
These delicious Pumpkin Cookie Truffle Pops are a quick and delightful treat capturing the essence of fall.
Print Recipe
Equipment
- mixing bowl
- parchment-lined tray
- Microwave or Double Boiler
Ingredients
For the Truffle Mixture
- 1 cup pumpkin puree can substitute with butternut squash puree
- 8 oz cream cheese softened; can substitute with mascarpone
- 1 cup powdered sugar consider coconut sugar for a healthier option
- 1 cup graham cracker crumbs use almond flour for gluten-free version
For the Coating
- 12 oz white chocolate or chocolate coating any melting chocolate works as a substitute
For Decoration
- 1 cup sprinkles optional; choose colorful sprinkles
Instructions
Instructions
- In a large mixing bowl, blend together the pumpkin puree, softened cream cheese, and powdered sugar until smooth and creamy, about 2-3 minutes.
- Gradually add the graham cracker crumbs to the mixture, stirring until a thick and cohesive mixture forms.
- Using your hands, scoop out small amounts of the mixture and roll them into bite-sized balls, around 1 inch in diameter.
- Gently insert a stick into each rolled ball to form the pops and place them on a parchment-lined tray.
- Refrigerate the pops for about 30 minutes to firm up.
- Melt your chocolate coating in a microwave or double boiler until smooth.
- Dip each truffle pop into the melted chocolate, allowing excess to drip off.
- Decorate with colorful sprinkles before the chocolate sets.
- Return the decorated pops to the refrigerator until the chocolate is fully set, about 15-20 minutes.
Notes
Chilling the truffle balls helps them firm up, making the coating process easier.
Nutrition
Serving: 1pop | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 0.5mg