1/4 cup butter, softened
4 cups powdered sugar
1 tsp. vanilla
1/2 cup pumpkin puree
2 tsp. pumpkin pie spice
Blend everything together in mixer bowl until well combined. Scoop 1 tsp. rounds with a small scoop onto a cookie sheet lined with plastic wrap. Chill until firm. Put them in the freezer to speed up the process.
Once chilled, melt about 1lb. chocolate candy melts or chips (any flavor will work, I used milk chocolate) in a double boiler until completely melted. Stir in 1 tbsp oil.
Dip the truffles in chocolate to coat using forks or spoons. The mixture is soft, so you'll need to work quickly when dipping in the warm chocolate. Place back on tray until chocolate sets. Sprinkle with graham cracker crumbs or sanding sugar/sprinkles while chocolate is still shiny if you want to decorate them.
Makes about 30.
