pumpkin spice chocolate patties;
Pumpkin spice chocolate patties are a fun fall take on peppermint patties! These homemade chocolate patties are so soft they melt in your mouth leaving only the taste of cinnamon and pumpkin spice when they melt.
If you’re looking for classic, traditional peppermint patties, check out the original 5-ingredient recipe. But this recipe is so easy to adapt to other flavors and I wanted to hop on the pumpkin spice train and get a little fall flavor going! The cinnamon reminds me a bit of Mexican chocolate but then add extra spices to bring in those pumpkin spice flavors. I adapted the original recipe from live well bake well but I took the base recipe and ran with it!
It’s funny, pumpkin spice is really a blend of cinnamon, nutmeg, cloves, and ginger. No pumpkin is required—technically. So although these are pumpkin spice chocolate patties, there’s not actually any pumpkin in these.
Instead, the filling is the perfect combination of sugary sweetness and just a hint of soft but chewy texture. You really only need a couple of ingredients—corn syrup, powdered sugar, and flavorings. It takes a bit of elbow grease to mix together but it really forms the most luscious, soft meltaway filling.
When you’ve finished mixing the filling, the texture should be soft but not sticky at all.
Secret to success
When you’ve finished mixing the filling, the texture should be soft but not sticky at all. If it is sticky, add extra powdered sugar, 2 Tbsp at a time, and mix thoroughly before adding additional sugar. When the dough comes together and becomes homogenous, I’ll switch to mixing with my hands so I can feel the stickiness. Just make sure that if it does stick to you that you wipe off your hands. Once you’ve gotten some of the sticky on your fingers, it’ll continue to stick, and be hard to tell the exact texture.
Make sure to “flour” your surface with powdered sugar before you roll out the filling dough. This keeps it from sticking and makes it easy to transfer circles of the pumpkin spice chocolate patties. I use a 1½” biscuit cutter, but you can also use a cookie cutter, or in a pinch even a tiny bowl or cup if it’s the right size. I like the 1½” because it’s similar to a York peppermint patty size, but of course there’s nothing stopping you from teaming up the filling to make giant pumpkin spice chocolate patties!
Rolling out your dough will keep it consistent and even in thickness. I aim for somewhere between ⅙” – ¼” thickness depending on your preference. If you try to go thinner it will make it hard to coat the pumpkin spice chocolate patties in chocolate.
To keep this recipe simple and easy, go for a chocolate coating compound. If you’re interested in tempering your own chocolate, then check out my guide to tempering.
Secret to success
When it comes to chocolate, I prefer a coating compound for these pumpkin spice chocolate patties. It eliminates the need for tempering chocolate, which saves a lot of time. Of course if you’re feeling ambitious, head over to my tempering chocolate post! The benefits of tempering chocolate are that the chocolates will be a more stable and heat resistant at room temperature. And you can get a much nicer shine to your chocolate.
But since the dough is soft, and I recommend freezing it before coating, coating compounds are easy and less temperamental to temperatures. And tempering is all about temperature.
A chocolate compound on the other hand, is made for quick and easy coating, but usually isn’t pure chocolate. There will be additives that help it melt and firm quickly. You can even make your own version of this by combining chocolate and coconut oil or vegetable shortening. But the trade off here is that the chocolate coating itself will be softer and slightly more prone to melting. Don’t worry it’s not like they’ll be a puddle, but you might end up with some chocolate smeared across your fingertips while eating them.
I’m a sucker for peppermint patties straight from the fridge, and pumpkin spice chocolate patties are just as good cold.
Secret to success
But to help with that I store my pumpkin spice chocolate patties in the fridge. I’m a sucker for peppermint patties straight from the fridge, and pumpkin spice chocolate patties are just as good cold. So that helps keep them from melting as much and I like the time savings of using a chocolate coating instead of taking time to temper chocolate. Tempering I save for more traditional truffles around the winter holidays.
When it comes to decorating, get creative! I have Halloween sprinkles so of course I had to get them out to top my pumpkin spice chocolate patties. But you could do a white chocolate drizzle and add candy eyes to make little mummies if you want a fun Halloween-themed patty decoration.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other fall recipes? These other fall-inspired flavors are great additions to any table!
- Apple butter truffles are a quick and easy way to take only 3 ingredients and get your chocolate truffle fix! And if you want to make your own homemade apple butter, Best with Chocolate’s got you covered!
- For sweet, sweet cinnamon ice cream loaded with such a punch of flavor, check out this brown sugar cinnamon ice cream.
- Or try these apple-inspired drinks, a cool treat like this apple cider slush, or get out the alcohol for this apple cider sangria, or combine autumn-inspired beer with the ice cream above to make apple cider floats!
pumpkin spice patties;
Ingredients
- 2 Tbsp unsalted butter (softened)
- 2 Tbsp light corn syrup
- ½ tsp pumpkin spice extract
- ½ tsp cinnamon
- 1¾ cups powdered sugar (plus extra for sprinkling on rolling pin or work surface)
- 1 lb chocolate coating
Instructions
- Add the 2 Tbsp unsalted butter, 2 Tbsp light corn syrup to a bowl, and ½ tsp pumpkin spice extract. Blend together using a spoon or electric mixer or stand mixer fixed with the whisk attachment.
- Add powdered sugar approx. ½ cup at a time, blending into the liquid mixture. It will take several minutes to come together. The mixture may be crumbly, at which point you may want to switch to your hands for mixing.
- When the majority of the peppermint filling has come together, turn it out onto a surface lightly dusted with powdered sugar.
- Knead the dough together until it forms a smooth, even consistency. Form it into a ball. You can spread it on a piece of parchment paper or a powdered sugar-dusted surface, just make sure it won't stick when rolling it out.
- Roll out the dough to approx. ⅙" – ¼" thickness using a rolling pin. Cut 1¼" or 1½" circles using a circle cutter and lay the circles on a baking sheet. I suggest lining the baking sheet with parchment paper to avoid sticking.
- Cut out all the circles. You can re-form the scraps and re-roll the dough multiple times to get the most out of your mixture.
- Freeze the centers while preparing your chocolate coating, approximately 5-10 minutes or until firm.
- Melt your chocolate coating according to package instructions. I typically heat mine in 15-30 second increments until the majority of the chocolate is melted, and then stir to allow the residual heat to melt any remaining discs.
- Remove the pattied from the freezer, and one at a time, coat with chocolate. I drop the patties into the chocolate, and lift out with a fork, tapping excess chocolate. I then transfer to parchment paper and push them off with a knife.
- Once chocolate has hardened, top with an extra drizzle of chocolate as desired. You may also trim any excess chocolate that pools under the pumpkin spice patties.
