Holiday Almond Treats

No-bake holiday truffles that taste like pumpkin pie in cookie form. Crushed vanilla wafers blended with ground toasted almonds, powdered sugar, and cinnamon, then bound together with canned pumpkin puree and amaretto liqueur. Rolled into one-inch balls and coated in more ground almonds for a nutty, festive finish.

The pumpkin puree is the moisture that holds everything together without any butter or eggs. It also adds a subtle earthy sweetness and that signature fall flavor. The amaretto brings almond liqueur warmth that deepens the nut flavor and adds a boozy sophistication.

These get better after chilling. The vanilla wafer crumbs absorb the pumpkin and amaretto, firming up into a soft, truffle-like texture. Make them a day ahead and they’ll be even more flavorful when you serve them.

Kitchen Tips

• Crush the vanilla wafers fine. Large crumbs make the mixture hard to shape and the balls fall apart.
• Toast the almonds before grinding for a deeper, nuttier flavor throughout.
• Roll with damp hands to keep the mixture from sticking to your palms.
• Keep refrigerated until serving. These soften at room temperature.

Variations

• Use gingersnap crumbs instead of vanilla wafers for a spicier, more gingerbread-like flavor.
• Roll in cocoa powder instead of ground almonds for a chocolate-pumpkin truffle.
• Swap amaretto for bourbon for a Southern-style pumpkin treat.