If you’re pumpkin crazy like I am, then you must try these spiced pumpkin truffles. Not only do they taste warm and cozy like fall, but they look impressive too. Packed with only a few ingredients and can be made ahead to create a decadent bite sized dream. You can decorate them with extra graham crackers, fun edible glitter, and even sprinkles. Addicting is an understatement because one is never enough.
- Prep Time
- Cook Time
2 hrs 30 min
- Total Time
3 hrs 30 min
- 2oz room temperature cream cheese
- 2 tbsp powdered sugar
- 1/3 cup good pumpkin puree
- 12 sheets of graham crackers crushed into crumbs (few extra sheets for garnish)
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 14oz white chocolate (4 oz for filling 10 oz for coating)
- With a handheld mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a bowl until creamy. About 2 minutes. Add the pumpkin puree and beat on high until fully combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and 4oz of the melted white chocolate. Beat one last time until everything is fully incorporated. The filling will be soft so allow 1-24 hours of chilling time in the fridge before rolling into balls.
- Line a baking sheet with parchment paper and set aside.
- Begin rolling the chilled pumpkin mixture into balls about 1 tsp large. Place on the baking sheet. Chill the balls again for 1-24 hours so the balls are nice a firm once you dip them in the chocolate.
- Using the double boiler method, slowly melt the 10 oz of white chocolate. Stir frequently until all the chocolate is melted. Set aside and allow to slightly cool before dipping the balls in the chocolate.
- Remove the chilled balls from the fridge and dip into the chocolate. Allow the excess to drip off the truffle. Set back on the baking sheet and top with sprinkles, edible glitter, crushed gram crackers, and/or cinnamon. Allow the truffles to fully set in the fridge before serving.
- Can use milk or dark chocolate as well.