Pumpkin Truffles

Close up looking at a Pumpkin Truffle that was bit in half.

Pumpkin flavored bites dipped in chocolate.

Course Dessert, Snack

Cuisine American

Prep Time 10

Chill Time 2

Total Time 2 10

Servings

Calories 117kcal

Author Brandie Skibinski

Ingredients

4 ounces (1/2 a block)cream cheese, softened
2 Tablespoons powdered sugar
⅓ cup pumpkin puree (NOT pumpkin pie filling.)
1 ¾ cups finely ground graham cracker crumbs (approximately 10-11 graham sheets)
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
10 ounce bag milk chocolate melting wafers (can use dark or white chocolate)
extra graham cracker crumbs or English toffee bits (optional, to top the truffles)

Instructions

Add 4 ounces (1/2 a block)cream cheese, softened and 2 Tablespoons powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth.
Add 1/3 cup pumpkin puree and mix at a medium speed until fully combined and smooth.
Add 1 ¾ cups finely ground graham cracker crumbs, 1 teaspoon pumpkin pie spice and ½ teaspoon cinnamon to the bowl and mix on medium until fully incorporated and smooth. The dough will be thick. Approximately 1-2 minutes.
Transfer the dough to a small bowl, cover and refrigerate for approximately 2 hours, or longer if needed.
Prepare a baking sheet with parchment paper.
NOTE: Make sure you can fit this baking sheet in your refrigerator. If necessary, use two smaller baking sheets.
Scoop a small Tablespoon of dough into your hands, using a regular spoon or cookie scoop, and roll into a uniform ball that is approximately 1” in diameter. Place it on the baking sheet. Repeat with the remainder of the dough placing each truffle 2” apart. This gave me approximately 20 truffles.
Cover and chill for 20-25 minutes before dipping in chocolate.
Prepare the chocolate by adding 10 ounce bag milk chocolate melting wafers to a microwave safe bowl.
Microwave at 100% power in 10-15 second intervals, stirring in between, until the chips are fully melted and smooth. Do not overheat!
Remove the truffle dough balls from the refrigerator and use a fork to drop one truffle at a time into the melted chocolate. Use the fork to maneuver the truffle to ensure it’s fully covered.
Remove the truffle from the chocolate and scrape the bottom of the fork against the side of the bowl to remove extra chocolate.
Gently place the truffle back on the prepared baking sheet by using an additional fork to slide against the underside of the truffle keeping the sides blemish free.
Repeat the process with the remaining truffles. If needed, re-dip the bottoms of the truffles to cover any missing areas once they have hardened enough to handle.
Immediately sprinkle the tops with extra graham cracker crumbs or English toffee bits . Allow the truffles to set to a hard shell.
Place the truffles back in the refrigerator to fully set before serving. They can remain at room temperature for a few hours before serving.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition