Still without an oven on the home front, (see post from last week)! Yep, Christmas is next weekend so I guess Santa will not be getting any cookies from me this year! LOL

Today I whipped up another no-bake/no-oven dessert, with an Italian twist this time! I combined my LOVE of all things pumpkin spice and tiramisu, and voila!  Pumpkin Spiced Tiramisu Truffles. No oven, NO problem!

Pumpkin Spiced Tiramisu Truffles

Yields:  20 truffles

Ingredients

24 ladyfingers

2 Tbs. sugar

2/3 cup mascarpone cheese, room temperature OR 6oz. softened cream cheese

1/4 cup pumpkin puree

1 tsp. pumpkin pie spice (or a blend of ginger, nutmeg, cinnamon and cloves)

2-3 tablespoons espresso**

2 cups (12 ounces) semi-sweet chocolate

Instructions

1. In a food processor, blend ladyfingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl, add the sugar, and combine.
2. Using a hand mixer (or stand mixer) add the mascarpone cheese/cream cheese, pumpkin puree and pumpkin pie spice to the bowl and mix until fully incorporated. Add the espresso one tablespoon at a time…you do not want a mushy consistency; it should be similar to a soft cookie dough. Transfer the mixture to a bowl and refrigerate for about 45 minutes to 1 hour until firm.
3. Line a baking sheet with wax paper or parchment paper. Remove the mixture from the fridge, shape the mixture into 20 bite-sized balls and place them on the prepared baking sheet. Freeze for 10 minutes.
4. Melt the chocolate (in microwave or on stovetop, adding vegetable oil to the chocolate, if needed to thin the chocolate). Dip a cold tiramisu truffle into the melted chocolate and transfer it back to the baking sheet. Sprinkle the truffle with the crushed ladyfingers, repeat for the remaining truffles.
5. Place the baking sheet in the fridge for 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.

**Strong coffee or coffee liqueur can be used in place of espresso; I used a packet of instant espresso!

Balls of dough may be frozen in a closed container (or covered cookie sheet) for up to two weeks.

Click here for a link to download a printable copy of the Pumpkin Spiced Tiramisu Truffles Recipe