pumpkin spice patties;
A creamy lightly chewy center flavored with your favorite cinnamon pumpkin spices and coated in chocolate makes for the perfect autumn treat.
Oven Temp: -
Servings: 24
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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.
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