Pumpkin Cream Cheese Truffles

Who says pumpkins are just for pies and lattes?! Impress your friends and family with their favorite fall flavor in truffle form!
Photo by Nancy S.
Sweet, creamy pumpkin and cream cheese truffles.

PREP TIME

10

minutes

TOTAL TIME

190

minutes

SERVINGS

24

servings

PREP TIME

10

minutes

TOTAL TIME

190

minutes

SERVINGS

24

servings

Ingredients

  • 1/2

    cup white chocolate chunks or chips

  • 2

    cups white chocolate almond bark

  • 1/3

    cup gingersnap cookie crumbs, plus more for garnish

  • 1/4

    cup canned pumpkin purée

  • 1/4

    cup graham cracker crumbs, plus more for garnish

  • 1

    tablespoon confectioners’ sugar

  • 1/2

    teaspoon orange zest

  • 1/8

    teaspoon ground cinnamon

  • Pinch of fine salt

  • 2

    ounces cream cheese, softened

Directions

Melt the white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours. Line a large sheet tray with parchment paper. Melt the white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

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