Just when I was getting used to Fall, we’ve found ourselves in the middle of an Indian Summer. It hit 82 degrees today!! I was incredibly unprepared wearing jeans and a t-shirt at the park this morning and ended up a big sweaty mess.
But despite the warmer temps, I’ve completely crossed over into Fall mode: We’ve switched out our Summer candles to Autumn scents, my sweaters and sweatshirts have found their home again in the closet, and the necessity for all things pumpkin and apple has set in.
In years past I’d heard of there being a pumpkin shortage, where the shelves of all grocery stores were devoid of pumpkin and everyone freaked out, hoarding cans if they happened upon them. Living in Chicago, I laughe since cans of pumpkin were always readily available whenever I needed them. That was, until last week as I stood in the baking aisle staring at the empty shelf in front of me. I was dumbfounded, but had better luck at another store nearby. I may have hoarded a few cans myself… You know, just in case.
Seemed only fitting that this week’s recipe swap theme was Pumpkin/Apple recipes. These truffles were little balls of goodness, the essence of Fall in two or three bites. Because of my little pumpkin scare, I picked up a can of apple pie filling, which I also used to make a few Apple Cinnamon Truffles. They were equally delicious, so feel free to substitute to your heart’s content if all of the pumpkin in your area has been hoarded by freaks like me. :o)
Ginger Pumpkin (or Apple Cinnamon) Truffles – slightly adapted from Cooking with Christen
- 1 Package Golden Oreos
- 6 oz. Cream Cheese, at room temperature
- 1/4 Cup Pure Pumpkin Puree (or Apple Pie Filling that has been pureed)
- 1 tsp. Ginger, divided
- 2 Packages White Chocolate Baking Bars
- 2 tsp. Cinnamon
- Crushed Pecans, for garnish
Add the Oreos to the bowl of a food processor and pulse until fine crumbs form. Transfer to the bowl of a stand mixer (or a large bowl) and mix together with the pumpkin (or pureed apple pie filling), cream cheese and 1/2 tsp. ginger. Once combined, use a cookie scoop to form into small balls and place on a plate. Refrigerate for 30 minutes, until firm.
Cover a baking sheet with wax paper and set aside. Melt the chocolate in the microwave in 30 second intervals, stirring after each time, until fully melted. Stir in the cinnamon and remaining 1/2 tsp. ginger.
Remove the balls from the fridge and dip into the chocolate, making sure they are coated evenly. Place on the wax paper and repeat until all balls are covered in chocolate. Sprinkle pecans on top and refrigerate until hardened.