Trufas de calabaza

Ingredients

• 15Golden Oreo biscuits
• 142 g (5 oz)softened cream cheese
• 30 ml (2 tablespoons)pumpkin purée
• 2.5 ml (½ teaspoon)ground cinnamon
• 0.6 ml (⅛ teaspoon)ground nutmeg
• 0.6 ml (⅛ teaspoon)ground cloves
• 0.6 ml (⅛ teaspoon)ground ginger
• 340 g (2 cups)bittersweet chocolate chips
• 1toothpick or fork, for dipping

Instructions

1. 1

   Crush the biscuits

   Process the Golden Oreos until they form fine crumbs. Set aside 1–2 tablespoons and mix those with a pinch of cinnamon for the garnish.

2. 2

   Mix and chill

   Put most of the biscuit crumbs in a medium bowl. Stir in the cream cheese, pumpkin purée, cinnamon, nutmeg, cloves and ginger until evenly combined, then refrigerate for at least 30 minutes.

3. 3

   Shape the truffles

   Once the mixture is cold, use a rounded tablespoon to portion and roll it into balls. Arrange them on a baking sheet lined with waxed paper.

4. 4

   Melt the chocolate

   Place the chocolate chips in a small microwave-safe bowl. Heat in 30-second bursts, stirring well between each burst, until melted.

5. 5

   Dip and chill

   Dip each ball into the melted chocolate using a toothpick or fork, then return it to the lined baking sheet. Sprinkle with the reserved crumbs and freeze until the coating has hardened.

What are pumpkin truffles?

These American-style no-bake sweets are small balls of a soft biscuit-and-cream-cheese mixture coated in chocolate. Their pumpkin and warming spices give them an autumn flavour, while the cookie base makes them rich and sweet.

This version uses Golden Oreos for a vanilla-biscuit base rather than a cocoa one. Pumpkin purée and cream cheese bind the crumbs into a truffle mixture, and bittersweet chocolate balances its sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 3g protein, 15g carbs, 9g fat.

The biscuits and chocolate provide most of the carbohydrates, while the cream cheese and chocolate contribute much of the fat. There is a little protein from the cream cheese and chocolate, but these are primarily a sweet treat; balance the plate with fruit or serve one truffle after a meal.

The ingredients that matter

Golden Oreos: Process the biscuits finely so the filling blends smoothly and the mixture holds together. Reserve a little crumb before adding the wet ingredients for the topping.

Pumpkin and spices: A small amount of purée brings pumpkin flavour without making the mixture too loose. Cinnamon, nutmeg, cloves and ginger build a warm, spiced flavour.

Chilling before shaping

The mixture needs at least 30 minutes in the fridge before you roll it. This firms the cream cheese and crumbs, making the portions easier to shape and less likely to stick to your hands.

If it still feels soft after chilling, keep it cold for a little longer rather than adding extra crumbs, which can change the balance of the mixture.

Getting an even chocolate coating

Melt the chocolate in short 30-second bursts and stir thoroughly between each one. Frequent stirring helps distribute the heat and reduces the chance of scorching the chocolate.

Dip each cold ball with a toothpick or fork, let excess chocolate drip away, then set it back on the waxed paper. Add the reserved crumb garnish before the coating hardens.

Texture and timing

The centre should be soft and creamy, with fine biscuit crumbs throughout; the outside firms into a chocolate shell. Freeze the dipped truffles until the coating is hardened, as directed.

The recipe takes about 45 minutes in total, including the required 30-minute chill. The coating may need additional freezer time to set, depending on your freezer.

Serving ideas

Serve the truffles chilled or just slightly softened, so the chocolate coating stays neat and the centres remain firm. They work well as a small dessert with coffee or tea.

For a dessert spread, pair them with fresh fruit or other small sweets. Their rich, sweet flavour means one or two make an easy portion.

Recipe notes & tips

• Process the biscuits until no large pieces remain so the mixture rolls evenly.
• Use softened cream cheese to make it easier to combine with the crumbs.
• Chill the mixture for at least 30 minutes before shaping.
• Stir the chocolate thoroughly after every 30-second microwave burst.
• Sprinkle on the reserved crumbs straight after dipping, while the coating is still wet.

Variations

• Extra spice: Increase the cinnamon slightly for a more pronounced warm-spice flavour.
• White chocolate: Use white chocolate chips for a sweeter coating.
• Darker coating: Choose a darker bittersweet chocolate for a less sweet finish.
• Cocoa finish: Replace the crumb garnish with a light dusting of cocoa powder.
• Smaller portions: Roll the mixture into smaller balls for bite-sized truffles.

Common mistakes to avoid

• Skipping the chill: The mixture may be too soft to roll; refrigerate it for at least 30 minutes.
• Coarse crumbs: Large biscuit pieces can make shaping uneven; process the biscuits until fine.
• Overheating chocolate: It can scorch in the microwave; use 30-second bursts and stir between them.
• Late garnish: The crumbs may not stick once the chocolate sets; sprinkle them on straight after dipping.
• Warm truffle mixture: Soft balls are harder to coat neatly; keep them cold before dipping.

How to store

Keep the truffles in an airtight container in the refrigerator for up to 5 days. For a firmer texture, serve them straight from the fridge; no reheating is needed.

Frequently asked questions