Pumpkin Spice: Hot Buttered Rum and White Chocolate Truffles

Pumpkin Spice Season is here! How can you tell? First, it’s hard to miss the store displays of pumpkin spice everything, from coffee to chips to beer to room deodorizers. I’m pretty sure I spotted some pumpkin-flavored cat treats in Target. Back-to-school displays are emptied and replaced with Halloween costumes, and folks are breaking out their comfy hoodies.

Second, if you live in a place where the seasons change, it’s time for foliage displays and pick-your-own apples and pumpkins. If you live in Las Vegas, like I do, you can actually place your bare hands on your steering wheel without suffering second-degree burns and you’re switching out your tank tops for short sleeves.

Here are two recipes to help ring in Pumpkin Spice Season and take advantage of cooler temperatures: Hot Pumpkin Buttered Rum and White Chocolate Pumpkin Spice Truffles. Grab your favorite mug and get cozy!

pumpkin hot buttered rum

Rum and pumpkin pair beautifully, and together with spices, brown sugar, and butter, they create a fragrant, comforting cool-weather toddy perfect for tailgating or enjoying by the fire pit.

Hot Pumpkin Buttered Rum

Makes 6 servings

Ingredients:

  • 1/4 cup (2 ounces) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons light or dark brown sugar
  • 1/3 cup pumpkin butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch ground allspice
  • Pinch salt
  • Dark rum
  • Boiling water

Cinnamon Whipped Cream (optional)

  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon ground cinnamon

Directions:

Cream together the butter, brown sugar, pumpkin butter, spices, and salt using a mixer on low setting until completely blended. Refrigerate mixture until firm. Using a small ice cream scoop, scoop out balls of the chilled butter mixture. Refrigerate in an airtight container until ready to serve.

To serve: Place one butter-mixture ball in the bottom of a heat-proof glass or mug. Add 2 ounces of dark rum. Fill the glass with boiling water. Let stand for one minute, then stir to combine.

For Cinnamon Whipped Cream: Combine cream, confectioner’s sugar, and cinnamon in a small mixing bowl and whip until stiff peaks form. Garnish each mug of Hot Pumpkin Buttered Rum with a dollop of Cinnamon Whipped Cream and dust with additional cinnamon, if desired.

white chocolate pumpkin spice truffles

These rich, creamy confections are a cross between a truffle and a cake pop; graham cracker crumbs give the smooth filling substance. The pumpkin flavor really shines in these, and they’re even better the second day, when the flavors have had a chance to develop.

White Chocolate Pumpkin Spice Truffles

Makes about 2 dozen truffles

Ingredients:
Truffle mixture

  • 2 ounces cream cheese
  • 1 tablespoon butter, softened
  • 2 tablespoons confectioners’ sugar
  • 1/3 cup pumpkin puree (not pie filling)
  • 1/2 teaspoon pumpkin pie spice (1 pinch each of the following: ground ginger, ground cinnamon, ground cloves, ground allspice, freshly ground nutmeg)
  • 1/2 teaspoon ground cinnamon
  • 1 3/4 cup graham cracker crumbs (about 12 whole crackers) plus additional 2 tablespoons for garnish
  • 4 ounces white chocolate, melted

Coating

  • 10-12 ounces white chocolate

Directions:

Beat cream cheese and butter with sugar until smooth and fluffy. Add pumpkin puree and spices and beat until thoroughly combined. Add graham cracker crumbs and 4 ounces melted chocolate. Beat on medium until mixture is smooth and blended. Transfer mixture to a small bowl, cover, and refrigerate until firm, up to 24 hours.

Use a small (2-teaspoon) ice cream scoop to form balls of the chilled mixture. Place on baking sheet lined with parchment or waxed paper. Chill truffle-mixture balls for at least 1 hour.

Melt 10-12 ounces white chocolate in microwave or double boiler according to package directions. Let stand 5 minutes to cool slightly. Using a dipping tool or fork, dip each ball of truffle mixture into white chocolate coating; tap off excess. Place finished truffle on lined baking sheet and garnish with graham cracker crumbs, if desired. Place into refrigerator to set before serving.

Store leftover truffles in an airtight container in the refrigerator for up to one week. Truffles may be frozen, tightly wrapped, for longer storage.

Pumpkin Spice: Hot Buttered Rum and White Chocolate Truffles