Pumpkin Pie Truffles: graham cracker, cream cheese and pumpkin pie flavors dipped in white chocolate.
Pumpkin Pie in a bite!
I love fall! Everything about it. The sights, sounds and smells are simply amazing. These pumpkin pie truffles will be something you add to your list of fall favorites! They are simple to make and exquisite to taste.
How to dip truffles.
I have always been a little intimidated by cake pops or truffles. Mine never look as perfect as the pictures you see online. In fact after I made these truffles I discovered there is an actual tool used for dipping that makes them perfect. I did not use the tool but have since purchased it and will use it on my next batch.
I used a fork to lower the chocolate into the dipping bowl and then spooned the chocolate over the ball. Totally made due but they looked great!
Ingredients
- 2 ounces cream cheese, softened to room temperature
- 2 Tablespoons confectioners' sugar
- 1/3 cup pumpkin puree
- 1 and 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 ounces white chocolate, coarsely chopped and melted
- Topping
- 10 ounces semi-sweet or white chocolate, coarsely chopped
- extra graham cracker crumbs for garnish
Instructions
- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy - about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate.
- Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
- During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
- Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.
- Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
- Recipe: https://sallysbakingaddiction.com/2015/10/05/how-to-make-pumpkin-spice-truffles/
I love how simple they are to mix up. They came together quickly and I used my cookie scoop to make them into balls. I put one pan in the freezer and the other in the fridge. I especially love recipes that my kids can make with me. This one didn’t let me down. I dipped the chocolate and my son sprinkled graham cracker crumbs on top.
I always hate using portions of things so I tripled the recipe to make it for a crowd. It was so simple to make and absolutely loved by all!
I love making little treats that can be bagged up and shared with friends. These pumpkin pie truffles were a hit for the special friends that received this batch. If you’re looking for something fun and different for this fall, give these pumpkin pie truffles a try. Or check out my super soft gingersnap cookies, a favorite in my home.
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