Pumpkin Pie Truffle Pops

INGREDIENTS

  • 11 ounce box Nilla Wafers
  • ½ cup pure pumpkin
  • ½ cup cream cheese, softened (I used whipped)
  • ½ cup sweetened condensed milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ? teaspoon salt
  • 12 ounces white chocolate melting wafters

INSTRUCTIONS

Using a food processor or blender, pulse cookies until they are finely crushed.

In a medium bowl, mix together crushed cookies, pumpkin, cream cheese, spices, and salt with a hand mixer on low speed until well combined.

Make small balls of the pumpkin mixture and placed them on a cookie sheet, rolling them in your hands to make them smooth.

Insert a lollipop stick into the top of each pumpkin ball and freeze for 1 hour.

Melt white chocolate wafers according to directions. I found it much easier to use a double boiler.

After the coating has dried, use the end of an extra lollipop stick to dab on a tiny bit of melted chocolate to help the small pumpkin decoration stick.

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