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Pumpkin Spice Truffles

pumpkin spice truffles

Thank you Sally’s Baking Addiction for the recipe!

Ingredients

  • 2 oz. full-fat cream cheese (softened at room temperature)

  • 2 Tbsp confectioners’ sugar

  • ⅓ cup pumpkin purée

  • 1 + ¾ cup graham cracker crumbs

  • ½ tsp pumpkin pie spice

  • ½ tsp ground cinnamon 

  • 4 oz. white chocolate (coarsely chopped and melted)

Toppings:

  • 10 oz. semi-sweet or white chocolate (coarsely chopped)

  • Optional garnish: graham cracker crumbs, cinnamon, and sugar

Instructions

  1. Use a handheld or stand mixer fitted with a paddle attachment to beat the cream cheese and sugar together in a large bowl until it’s creamy — about 2 minutes. Add the pumpkin and beat until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture should be soft and thick. Cover the mixture tightly and refrigerate for 1 hour and up to 24 hours. 

  2. Roll the chilled mixture into balls, then line 2 large baking sheets and place the balls on them. You should have a total of 35. Chill the balls in the refrigerator for 30 minutes or up to 24 hours. 

  3. During the last few minutes of chilling time, begin melting the chocolate. You can melt it in a double boiler or the microwave. If using the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30-second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. 

  4. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.

  5. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.