Pumpkin Sweets with Cookies, Cream Cheese and Cinnamon, in Chocolate
by Editorial Staff
Pumpkin sweets with cookies and cream cheese are delicious, tender, and aromatic. The pumpkin flavor in candy is almost elusive. Therefore, even those who do not like pumpkin will enjoy these sweets with pleasure!
Ingredients
- Pumpkin – 250 g
- Cookies – 150 g (or slightly more)
- Chocolate – 100 g
- Cream cheese – 55 g
- Powdered sugar – 50 g
- Vanilla sugar – 1 teaspoon
- Ground cinnamon – 0.5 teaspoon
- Vegetable oil (if necessary) – 1 teaspoon
- Almond petals or coconut flakes – 1 tbsp
Directions
- Prepare the required ingredients. Peel and seed the pumpkin.
- Cut the pumpkin into small pieces and transfer to a saucepan. Pour in some water (it should cover the bottom slightly).
- Cook the pumpkin, covered, about 15 minutes, until tender.
- Place the pumpkin on a sieve and squeeze to remove excess moisture.
- Return the pumpkin to the saucepan and purée with a blender.
- Transfer the cookies to the bowl of a food processor and grind them into small crumbs. You can also grind cookies with a meat grinder or rolling pin.
- Combine cream cheese, powdered sugar (adjust the amount to taste, depending on the sweetness of the cookies and pumpkin), and vanilla sugar.
- Stir with a whisk.
- Combine chopped cookies, cream cheese mixture, and pumpkin puree. Add ground cinnamon.
- Mix thoroughly. You should get a thick mass. If the mixture is sticky enough (since the thicknesses of cream cheese and pumpkin puree can vary greatly), add some more chopped cookies. Send the resulting mass to the refrigerator for 1-2 hours.
- From the chilled mass, form into candy the size of a walnut or slightly smaller. Send the candy to the refrigerator for a few hours to freeze well.
- Break the chocolate into pieces and melt in the microwave (in short pulses) or in the steam bath. Do not overheat it or the chocolate will curl!
If the melted chocolate is thick enough (this will depend on the amount of cocoa butter in the chocolate), add 1 teaspoon of vegetable oil to it to make the chocolate more fluid. - Dip each candy into melted chocolate. The most convenient way to do this is by pricking the candy with a fork or by putting it on a wooden skewer. Since the sweets are well chilled, the chocolate immediately begins to freeze on them and the candy can be easily removed from the skewer with a fork.
- Cover the dish (I have a small baking sheet) with parchment, a baking sleeve, foil, or cling film. Transfer the chocolate-covered candies to a platter. Until the chocolate is completely frozen, you can sprinkle the candies on top with chopped nuts (I have chopped almond petals) or coconut.
Send the candies literally 20 minutes to the refrigerator to completely freeze the chocolate.
- Pumpkin sweets with cookies, cream cheese, and cinnamon are ready! Bon Appetit!
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