These Pumpkin Bubbling Bath Truffles are a treat to use. As they’re broken up under the faucet, they start to bubble and fill the water with luxurious pumpkin extract, cocoa butter, and shea butter. The mix of Cashmere and Pumpkin Spice Fragrance Oil will make the bath water smell just like fall.

The truffles, which feature products from the new Hygge Collection, are a treat to make too. Once the dry and wet ingredients are combined, you use an ice cream scoop to create the cute shape. Finally, sprinkle a little Gold Sparkle Mica on top with a Powder Sprayer or a Powder Duster.

The recipe makes about 18 truffles, which means you’ll have plenty to give to loved ones this holiday season. We like to package them in small plastic bags or jars so they stay intact.

Pumpkin Bubbling Bath Truffles

What You Need:
25 oz. Baking Soda (Sodium Bicarbonate)
7 oz. Citric Acid
4 oz. Cream of Tartar
15 oz. SLSA
1 tsp. Dark Red Brazilian Clay
4.5 oz. Cocoa Butter
6 oz. Shea Butter
0.5 oz. Pumpkin Extract
1 oz. Polysorbate 80
1 oz. Liquid Glycerin
0.4 oz. Pumpkin Spice Fragrance Oil
0.4 oz. Cashmere Fragrance Oil
Gold Sparkle Mica

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Find the supplies you need for this project below

Pumpkin Spice Fragrance OilCashmere Fragrance OilPumpkin ExtractCocoa ButterShea ButterDark Red Brazilian ClayGold Sparkle MicaBaking Soda (Sodium Bicarbonate)Citric AcidCream of TartarSLSAGlycerinPolysorbate 80

Cook time 1 hour
Total time 1 hour  

These Pumpkin Bubbling Bath Truffles will bring the feeling of fall into your tub.

Recipe type: Bath Truffles
Serves: About 18 truffles Ingredients

• 25 oz. Baking Soda (Sodium Bicarbonate)
• 7 oz. Citric Acid
• 4 oz. Cream of Tartar
• 15 oz. SLSA
• 1 tsp. Dark Red Brazilian Clay
• 4.5 oz. Cocoa Butter
• 6 oz. Shea Butter
• 0.5 oz. Pumpkin Extract
• 1 oz. Polysorbate 80
• 1 oz. Liquid Glycerin
• 0.4 oz. Pumpkin Spice Fragrance Oil
• 0.4 oz. Cashmere Fragrance Oil
• Gold Sparkle Mica

Instructions

1. In a small heat-safe container, add 6 ounces of shea butter, 4.5 ounces of cocoa butter, 0.5 ounces of pumpkin extract, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Place the container in the microwave and melt the butters using 30-60 bursts. The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.
2. Add 0.4 ounce of Cashmere and 0.4 ounce of Pumpkin Spice Fragrance Oils. Stir and set aside.
3. Place a fine mesh sifter over a large container. Add 25 ounces of baking soda, 7 ounces of citric acid, and 4 ounces of cream of tartar. Push the ingredients through the sifter to get rid of chunks. Add dark red Brazilian clay. Use a whisk to mix the ingredients together.
4. Very carefully, add 15 ounces of SLSA to the large container (do not put it through the sifter). Add the SLSA very last. SLSA is extremely fine and powdery, and it can become airborne very easily. You may want to wear a mask during this step to avoid breathing in any SLSA. While it isn’t dangerous, it is irritating and can make you cough if you breathe it in. Once all the ingredients have been added, slowly mix together the dry ingredients using a whisk.
5. Add about ⅓ of the melted butter mixture. The hotter the liquid ingredients are when added, the softer the final “dough” will be. Adding the liquid when it’s hot reduces the need to microwave it later. Use your hands to incorporate the liquid and powder ingredients together. If you prefer, you could also use a stand or hand mixer for this step. Make sure to incorporate any powders that tend to hang out at the bottom of the bowl.
6. Continue adding the liquid ingredients to the dry and mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky. The texture of the mixture depends on the temperature of the butters. The warmer the dough, the softer it will be.
7. We found a dough temperature of about 85-100°F is a great moldable texture. If your dough is cooler than that, place the entire mixture into the microwave for 10-20 seconds to warm it.
8. Use the ice cream scoop to scoop the mixture onto freezer paper. Wax paper or parchment paper will also work. Continue to create the scoops until all the mixture is gone.
9. Sprinkle with top of each truffle with Gold Sparkle Mica. If you like a heavier application of sparkle, use the Powder Duster. Use the Powder Sprayer for a lighter dusting.
10. Allow the truffles to harden and dry for about 3 days. If you live in a very humid area, it may take longer. The truffles will always be a little bit delicate, even when they have hardened.
11. To use, fill the tub with hot water. Once it’s about ¾ full, break up the truffle directly under the faucet to activate the bubbles. Enjoy.

Author: Bramble Berry Recipe

Photographer: Amanda Kerzman