Pumpkin Pie Truffles (adapted from Cake, Batter, and Bowl)
1/4 cup of butter
1/2 cup of pumpkin puree
1/2 tsp pumpkin pie salt
1/2 cup brown sugar
1/2 cup flour
1/2 tsp salt
1 1/4 cup of semi sweet chocolate chipsDirections:
Mix butter, pumpkin, and pumpkin pie spice in a small pot over medium heat for 8 to 10 minutes or until mixture is reduced to 1/2 cup.
Mix cooked pumpkin, brown sugar, flour, and salt in medium bowl until well combined. Chill dough for at least 30 minutes in the refrigerator. Shape chilled dough into 15 1-inch balls. Place on waxed paper on a cookie sheet and chill in the refrigerator while preparing chocolate.
Melt white chocolate chips in a shallow bowl on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth. Using 2 spoons, dip pumpkin balls into melted chocolate and cover evenly. Place on waxed paper and let chocolate set for about 5 minutes.
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup powdered sugar
2 1/4 cups all-purpose flour
1/4 tsp. salt
1 cup unsweetened pumpkin puree
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice or cloves
1/8 tsp. ground nutmeg
Mix butter with an electric mixer until creamy. Add powdered sugar and mix and then add in flour and salt, mix. Add pumpkin puree, vanilla and spices and beat until everything is mixed well.
The dough will be sticky! On a well floured surface, split dough into 2 equal parts and gently roll into logs. Sprinkle with more flour if it is still too sticky. Place in plastic wrap or parchment paper, wrap and refrigerate for at least 3 hours
Preheat oven to 350 when you are ready to bake.
Slice dough into 1/4 inch discs. Bake 17-20 minutes. Immediately move cookies to a wire rack.