Pumpkin Truffles Recipe
Delightfully rich and creamy pumpkin truffles that combine the warm, comforting flavors of pumpkin pie spice with smooth cream cheese and a crunchy graham cracker crust, all enrobed in luscious white chocolate. These bite-sized treats are perfect for fall gatherings or a sweet seasonal indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (freezing time) + 20 minutes (chilling time)
- Total Time: 1 hour 20 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Main Ingredients
- 4 ounces full-fat cream cheese (softened)
- 1/3 cup canned pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt (sea salt or kosher salt recommended)
- ½ cup powdered sugar
- 1½ cups finely crushed graham cracker crumbs (plus more for garnish)
Coating
- 2½ cups white melting wafers, white chocolate chips, or white candy melts
- 1 tablespoon coconut oil
Instructions
- Prepare the Pumpkin Mixture: In a mixing bowl, use an electric hand mixer to beat the canned pure pumpkin and softened cream cheese together until the mixture becomes smooth and creamy.
- Add Flavorings: Incorporate the pumpkin pie spice, vanilla extract, ground cinnamon, and salt into the pumpkin-cream cheese mixture. Mix again until fully combined and creamy.
- Sweeten the Mixture: Gradually add the powdered sugar and mix until thoroughly blended with no lumps.
- Incorporate the Graham Cracker Crumbs: Mix in the finely crushed graham cracker crumbs just until you get a soft dough that holds its shape. If the dough feels too soft, chill it in the refrigerator for 15 minutes to firm up.
- Form the Truffles: Use a small cookie scoop to portion the dough into heaping tablespoon-sized balls. Roll each portion with your hands into a smooth ball, then place on a parchment-lined baking sheet. Freeze for 45 minutes to allow the truffles to firm before dipping.
- Melt the Chocolate Coating: Place the white melting wafers and coconut oil into a microwave-safe bowl. Microwave in short 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted.
- Dip the Truffles: Remove the truffles from the freezer. Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, allowing excess to drip off. Place the coated truffles back onto the parchment-lined baking sheet.
- Garnish: Immediately sprinkle crushed graham cracker crumbs on top of the truffles while the coating is still wet. Optionally, drizzle any remaining melted white chocolate over the truffles for an elegant finish.
- Chill & Serve: Refrigerate the pumpkin truffles for about 20 minutes to set the coating before serving. Enjoy your festive, creamy pumpkin treats!
Notes
- Make sure the cream cheese is fully softened to ensure a smooth mixture without lumps.
- If the dough is too sticky to handle, chilling it longer in the refrigerator can help.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- Store the truffles in an airtight container in the refrigerator and consume within 5 days for best freshness.
- For a dairy-free version, substitute cream cheese with a plant-based alternative and use vegan white chocolate melts.
Find it online: https://bitezly.com/pumpkin-truffles-recipe/
