Description
Enjoy making these delectable Creamy Pumpkin Cheese Truffles!
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1 tablespoon pumpkin pie spice
- 2 cups white chocolate, melted (for coating)
- 1 tablespoon vegetable oil (optional, for thinning chocolate)
Instructions
- Prepare the Filling:
- In a mixing bowl, combine the pumpkin puree, cream cheese, and vanilla extract. Mix until smooth.
- Melt the white chocolate chips in a microwave or using a double boiler. Add the melted chocolate to the pumpkin mixture and mix until well combined.
- Add in the pumpkin pie spice and continue mixing until you achieve a creamy consistency.
- Form the Truffles:
- Chill the mixture in the refrigerator for about 1 hour or until firm.
- Once firm, scoop small amounts of the mixture and roll into balls (about 1 inch in diameter).
- Coat the Truffles:
- Melt the white chocolate for coating, adding vegetable oil if necessary for a smoother consistency.
- Dip each truffle ball into the melted chocolate, ensuring it is fully coated.
- Place the coated truffles onto a baking sheet lined with parchment paper.
- Add the Finishing Touch:
- Quickly sprinkle graham cracker crumbs over the wet chocolate coating before it sets.
- Chill and Serve:
- Place the truffles in the refrigerator to set for at least 30 minutes.
- Serve chilled and enjoy!
Notes
- For a different flavor, you can substitute the graham cracker crumbs with crushed ginger snaps or speculoos cookies.
- Ensure the mixture is well chilled before rolling into balls to make shaping easier.
- If you’re having trouble coating the truffles, use two forks to help balance and roll the balls in the chocolate.
- Store truffles in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
Nutrition
- Serving Size: 1 truffle