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Pumpkin Cream Cheese Truffles

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Who says pumpkins are just for pies and lattes?! Impress your friends and family with their favorite fall flavor in truffle form!

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Rate this recipe 4.5/5 (19 Votes)

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

Details

Servings 24
Preparation time 10mins
Cooking time 190mins

Preparation

Step 1

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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