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Does anyone else have that one friend who is just an incredible baker? I do! Her name is Jenny P., and she makes the most amazing goodies! We used to work out together at a gym, and she would sneak me treats when our fitness trainer wasn’t looking. Really!
I saw her post about these delicious Pumpkin Truffles on her Facebook wall the other day, and thought they looked amazing. Then I had a brilliant idea…I should share her recipe with all of you! So I invited her to be a guest blogger for our FIRST (of hopefully MANY!) edition of Scrumptious Sunday!
If you have a family favorite recipe that you would love to share in an upcoming Scrumptious Sunday post, send us an email with a photos at [email protected].
**The following recipe and guest post is brought to you by Jenny P!**
You know how some of you women like to shop? Maybe shopping is your passion. It’s your therapy! Well, baking is my passion and therapy! I love it…….a lot! I love the creative aspect of trying new things and I especially love it when they turn out the way I imagined. I think I got my love of baking from my mom who decorates cakes and makes other yummy things!
With it being the beginning of fall, I wanted to make something festive for Thanksgiving. And that’s where the Pumpkin Spice Oreo truffles came to be!
I was down in Ogden with my mom a few weeks ago and she had asked me to find a recipe for pumpkin truffles. The easiest way I’ve ever made truffles is with Oreos so when I saw the seasonal Pumpkin Spice Oreos in Walmart one day, I figured it was worth a shot! We used regular white candy melts and made them more Halloween like (pictured at left). For mine, I wanted to make them different. I decided to make them into little pumpkins.
Here’s what you’ll need:
- One package of Pumpkin Spice Oreos-hopefully they have them in stores still!
- 6 ounces of softened cream cheese
- Pretzel sticks
- 1 pound of Wilton orange candy melts
- A few green candy melts
First you’ll need to put all the Oreos in a food processor and get them to fine crumbs. Once those are done, put them in a mixer and mix the cream cheese in until thoroughly combined. Then you’ll want to measure them out in equal size balls. I use my small cookie scoop! Once you’ve rolled them into a ball, take a half of a pretzel stick and stick it-broken end- down into the middle of the ball. It will now look like a pumpkin. Freeze them for 20-30 minutes until firm. You want that pretzel stick to stay put when you go to dip it in the chocolate.
While those are in the freezer, start melting your chocolate. I have a Wilton Chocolate melting pot and I love it! It melts it just perfectly and keeps it warm. If you don’t have something like that, you can use a double boiler or melt it in the microwave. Be sure to only melt it in 30 second intervals; you don’t want to burn it.
Take the pumpkins out of the freezer a few at a time. Leave the rest there to stay cold. Take them by the “stem” and dip them in the chocolate. You may have to carefully use a spoon to get up around the “stem” evenly. Hold them up out of the chocolate and let the chocolate drip off for a second and then gently scrape the excess chocolate on the side of the bowl or whatever your chocolate is in. Do all your pumpkins and then let them dry. The nice thing about the candy melts is they dry a lot faster than regular chocolate!
Once they are all dry, melt some green candy melt and once melted, put them in a Ziploc bag. Cut two little slits at one corner of the bag. The opening you just made should look like two sides of a square, kind of like this I_. Then you’ll carefully pipe on a few leaves with the green chocolate. They don’t have to be perfect. They’ll be cute and taste amazing! I hope you have fun creating these festive pumpkins! They literally taste like you’re taking a bite of pumpkin pie! YUM!
**Thanks so much, Jenny! I can’t wait to try make these, and I think the kids will love them on Thanksgiving!