1/4 Cup Pumpkin Puree
1 Tablespoon Non-Dairy Margarine, at Room Temperature
3 - 4 Cups Confectioner's Sugar
1/2 Teaspoon Vanilla Extract
3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1/4 Cup (2 Ounces) Food-Grade Cocoa Butter
1/4 Cup Confectioner's Sugar
1/4 Teaspoon Tomato Powder (Optional, for Color)
1/4 Teaspoon Turmeric (Optional, for Color)
Pinch Ground Cinnamon
Orange Colored Sugar, if Desired
Place your pumpkin puree in the bowl of your food processor fitted with the paddle attachment, or in your food processor. Add the margarine and cream the two together until smooth.
Incorporate 2 cups of confectioner's sugar to start, along with the vanilla, spices, and salt. Start on a slow speed, or pulse to combine. The mixture will likely look like thick icing at this point, so add in another cup of confectioner's sugar, and once again mix on low. You're looking for it to become the consistency of soft cookie dough; malleable, but not gooey or drippy. If it still seems to be too loose, mix in up to an additional cup of the sugar, as needed.
Turn the pumpkin candy out onto a silpat or piece of parchment paper, and gently flatten it out to about 1/4 - 1/2 inch in thickness. To prevent sticking, either sprinkle on a very light dusting of confectioner's sugar, or top it with a second silpat or sheet of parchment before taking the rolling pin to it. Stash your candy disk in the fridge for at least 30 minutes before proceeding.
Once chilled, pull out a small pumpkin-shaped cookie cutter approximately 1-inch wide. Lay out a second silpat or piece of parchment on top of a baking sheet. Cut out your pumpkins, and transfer them to the prepared sheet. Gather up the candy scraps, re-roll, and cut again, until you've used all of the dough. Should the dough become too soft and finicky to work with, just toss it back in the fridge for another 15 - 30 minutes, and try once more. Now, stash the whole sheet of cut centers in the freezer for at least 30 minutes before getting to work on the coating.
Place your cocoa butter in a microwave-safe bowl and heat for 1 - 3 minutes, so that it completely liquefies. Meanwhile, mix together the remaining ingredients for the coating in a small dish, making sure that they're thoroughly combined and that there are no clumps. Once the cocoa butter is melted, whisk in the dry ingredients, stirring vigorously to make sure that everything is completely dissolved into the liquefied fat.
Pull out your semi-frozen candy centers, and dip each into the coating, one at a time, letting the excess drip off. Place them back on the silpat, and watch the coating set up right before your eyes. This top coat is thinner than regular chocolate, so you may wish to double-dip once the first layer has solidified. If using, quickly sprinkle the decorative sugar over the dipped patties as soon as you set them down.
Make 3 - 4 Dozen Patties
©Hannah Kaminsky http://www.bittersweetblog.com