Pumpkin season calls for some Pumpkin Truffles!!!
They are absolute heaven in your mouth! Our girls even liked them and they don’t like anything pumpkin. Maybe it’s because I didn’t even tell them there was pumpkin in it!
How To Make Pumpkin Truffles
First, gather all your ingredients.
- 2 ounces cream cheese, softened to room temperature
- 2 tablespoons confectioners sugar
- 1/3 cup pumpkin puree
- 1 & 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 ounces white chocolate chips, melted
- Parchment paper or silicone baking mat
FOR TOPPING:
- Melting Chocolate (I like using Candiquik or Ghirardelli) OR 1 package of Chocolate Chips & 2 teaspoons of coconut oil (You can use milk chocolate, semi sweet, or white chocolate chips)
- Extra graham cracker crumbs
Next, in a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the cream cheese and sugar together in a large bowl until creamy, about 2 minutes.
Then add the pumpkin puree and beat on high until combined.
Now place the graham crackers in a food processor and pulse into fine crumbs. You can also place the graham crackers in a large ziplock bag and pound with a rolling pin.
Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate. Beat on medium speed for 2 minutes until everything is combined.
Cover mixture tightly with plastic wrap and refrigerate for 1 hour or up to 24 hours.
Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm. DO NOT SKIP THIS STEP! You do not want to dip the balls while they are still warm. They will be super hard to work with and you will end up having the truffle mixture all in your chocolate which you do not want.
Once the Pumpkin Truffles are frozen and you are using melting chocolate like Candiquik or Ghirardelli, follow the directions on the package to melt the chocolate. If you are using chocolate chips place them in a microwave safe bowl. Microwave the chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the chocolate. Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the Pumpkin Truffles.
Remove balls from the refrigerator and dip them in the chocolate. Using a fork or candy tool, dip one ball in the chocolate. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.
NOTE: When you dip the balls they can leave some crumbs in the coating. To solve this crumb mess, you can divide the coating in half into two bowls. Dip the balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.
Transfer the truffle back to the baking sheet lined with parchment paper or a silicone baking mat.
Immediately top truffles with a sprinkle of graham cracker crumbs as the chocolate hardens quickly.
Chill to set. Store in refrigerator for up to 5 plus days.
Tips & Tricks
- Truffles are OK at room temperature for a few hours for serving. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. If freezing, thaw overnight in the refrigerator.
- When you dip the balls they can leave some crumbs in the coating. To solve this crumb mess, you can divide the coating in half into two bowls. Dip the balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.
- I try using good quality or “better for you” ingredients when I can. With that said I love using Annie’s Homegrown Organic Honey Graham Crackers. They are Certified Organic – USDA Organic, No High Fructose Corn Syrup, No Artificial Flavors, Synthetic Colors or Synthetic Preservatives. It always makes me feel better when I try to incorporate “better for you” options in any of my desserts.
- I also love using Ghirardelli Chocolate in all of my dessert recipes. I just feel like it is good quality chocolate.
- For melting chocolate, I like using Candiquik or Ghirardelli. I always prefer to use the Ghirardelli but sometimes the budget calls for Candiquik instead.
- Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Pumpkin Truffles
Ingredients
Directions
