Pumpkin Truffles
These pumpkin truffles are a delicious fall treat. They are super easy to make and full of pumpkin spice flavor.
Pumpkin Truffles
Looking for a special treat that's perfect for fall?
Pumpkin Truffles are your answer!
These bite-sized treats are great for parties, holiday gatherings, or just a cozy night in.
Make a batch to share, or keep them all to yourself; either way, Pumpkin Truffles are sure to be a hit!
Ingredients for Pumpkin Truffles
Cream Cheese: softened; make sure to pull out the cream cheese about 30-60 minutes before starting to allow it to come up to room temperature.
Powdered Sugar: sifting the powdered sugar before adding it will prevent any lumps in the truffle mixture.
Pumpkin Puree: use pure pumpkin puree, not pumpkin pie filling.
Graham Cracker Crumbs: you can pulse graham crackers in a food processor until you reach a fine crumb consistency.
Pumpkin Spice & Cinnamon: you can adjust the quantity according to your taste.
White Chocolate Chips: use a good-quality white chocolate for smooth melting.
Shortening(optional): adding shortening can help the white chocolate melt more smoothly and provide a shinier coating on the truffles.
How to Make Pumpkin Truffles
In a large bowl, mix cream cheese, pumpkin puree and powdered sugar together until they are well blended.
Add in graham cracker crumbs, pumpkin spice, and cinnamon, and mix until everything is combined.
Cover the bowl and put it in the fridge to chill for at least three hours.
After it's chilled, line a baking sheet with parchment paper.
Scoop out the dough in 1-tablespoon portions and roll them into balls.
Place the balls on the prepared baking sheet. Once all the dough is formed into balls, put the baking sheet in the refrigerator for at least 30 minutes.
To coat the truffles, place white chocolate chips in a microwave-safe bowl and microwave them in 30-second intervals, stirring after each one, until the chocolate is melted and smooth. Alternatively, you can heat it in a double broiler over med-low on your stove until melted. Make sure to stir constantly.
If the melted chocolate is too thick, you can add shortening, 1 teaspoon at a time, until it reaches the right consistency.
Using a fork or chocolate dipper, dip each truffle in the melted chocolate to cover it completely, then place it back on the parchment-lined baking sheet.
After all the truffles are dipped, you can drizzle extra melted chocolate over the top and sprinkle with sprinkles, graham cracker crumbs, or pumpkin pie spice if you like.
Place the truffles in the refrigerator to let the chocolate harden.
Store the truffles in an airtight container in the refrigerator.
Tips & Tricks to Make the Best Pumpkin Truffles
Here's some tips for making these pumpkin truffles:
Chilling: If you're in a hurry, place the dough balls in the freezer for about 30 minutes instead of the refrigerator for 3 hours. Just make sure to check that it doesn't freeze solid.
Pre-Crush Graham Crackers: You can purchased crushed graham crackers at the store. If the store carries it, it's located in the baking section.
Alternative Coatings: Try rolling the truffles in cocoa powder, crushed nuts, or coconut flakes if you don’t want to use melted chocolate.
Use a Melon Baller or Cookie Scoop: If you have a melon baller or cookie scoop, use it to scoop out the dough for evenly sized truffles.
How to Store Leftovers
You can store pumpkin truffles in the fridge in an airtight container for up to a week.
Pumpkin Truffles
Ingredients
- 4 ounces Cream Cheese -softened
- 2 Tablespoon Powdered Sugar
- ⅓ cup Pumpkin Puree
- 2 cup Graham Cracker Crumbs
- ½ teaspoon Pumpkin Spice
- ½ teaspoon Cinnamon
- 2 cups White Chocolate Chips
- 1-2 Tablespoons Shortening -optional
Instructions
- In a large bowl beat cream cheese and powdered sugar together until well blended.
- Add in graham cracker crumbs, pumpkin spice and cinnamon and continue mixing until completely incorporated.
- Cover the bowl and place in the refrigerator for at least 3 hours.
- Line a baking sheet with parchment paper.
- Scoop out dough in 1 tablespoon scoops and roll into balls, placing on the prepared baking sheet until all of the dough is in balls.
- Place the baking sheet in the refrigerator for at least 30 minutes.
- To coat the truffles-
- Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring between each, until all of the chips are melted and smooth. If the melted chips are too thick for dipping you can add shortening 1 tsp at a time until the desired consistency is reached.
- Alternately the white chocolate chips can be melted in a double boiler over medium/low heat.
- Using a fork or chocolate dipper dip each truffle in the melted chocolate to cover it and then move it to the parchment lined baking sheet.
- After all of the truffles have been dipped, if desired drizzle additional melted chocolate across the top and sprinkle with sprinkles, graham cracker crumbs, pumpkin pie spice.
- Place the truffles in the refrigerator for the chocolate to harden.
