Description
These Pumpkin Truffles are a delightful no-bake treat combining creamy pumpkin-flavored filling with a crisp white chocolate coating. Perfect for fall celebrations or anytime you want a rich, flavorful dessert that’s easy to make and beautifully festive.
Ingredients
Scale
Filling
- 4 ounces cream cheese (half of a brick), softened
- 2 Tablespoons powdered sugar
- 1/3 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
Coating
- 12 ounces white chocolate chips
- Optional: extra graham cracker crumbs or English toffee bits for dusting
Instructions
- Prepare the Cream Cheese Mixture: Add the softened cream cheese and powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth.
- Incorporate Pumpkin and Spices: Add the pumpkin puree and cinnamon and mix at medium speed until fully combined and smooth.
- Add Dry Ingredients: Mix in the graham cracker crumbs, pumpkin pie spice, and additional cinnamon on medium speed until fully incorporated, forming a thick dough.
- Chill the Dough: Transfer the dough to a small bowl, cover it, and refrigerate for approximately 2 hours or longer if needed to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper for placing the truffles.
- Form Truffles: Scoop a small tablespoon of dough and roll into uniform 1-inch diameter balls, placing them 2 inches apart on the baking sheet. Yield should be about 20 truffles.
- Chill Again: Cover and chill the shaped truffles for 20-25 minutes before dipping in chocolate to help them hold their shape.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl and microwave at full power in 10-15 second intervals, stirring between each, until fully melted and smooth. Avoid overheating.
- Dip the Truffles: Remove truffles from the refrigerator. Using a fork, drop one truffle at a time into the melted chocolate and maneuver to fully coat.
- Remove Excess Chocolate: Lift truffle with the fork and scrape the bottom against the bowl’s side to remove excess chocolate.
- Set Coated Truffles: Use an additional fork to gently place the truffle onto the prepared baking sheet, keeping the sides smooth and free of blemishes.
- Repeat Dipping: Continue dipping each truffle. Once hardened, re-dip bottoms if needed to cover any uncovered areas.
- Add Toppings: Immediately sprinkle the truffles with English toffee bits or graham cracker crumbs while the chocolate is still wet.
- Allow Chocolate to Set: Let the truffles sit until the chocolate forms a hard shell.
- Final Chill: Refrigerate the truffles to fully set before serving. They can be kept at room temperature for a few hours before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that could alter the flavor balance.
- Finely ground graham cracker crumbs help create a smooth texture for the truffle dough.
- Chilling the dough and formed truffles helps maintain shape during dipping and coating.
- Microwave melting of chocolate requires care to prevent burning; stir frequently.
- Optional dusting with toffee bits or graham crumbs adds texture and visual appeal.
- Store truffles in the refrigerator for up to 1 week or freeze for longer storage.
