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Pumpkin Spice Truffles

When fall rolls around, my step-daughter and I have the same affection for all things pumpkin. I bake and she taste tests, it works pretty well.  We bake through all the usual pumpkin recipes. . .pumpkin bread, pumpkin bars, pumpkin muffins, pumpkin crunch, Catie’s Pumpkin Roll.

This fall, a recipe came through my inbox that I couldn’t resist. The original recipe called for Gingersnap Cookies, which I don’t care for, so we substituted more graham cracker crumbs and the end product didn’t disappoint.  It tastes like a heavenly bite of Pumpkin cheesecake all wrapped in white chocolate…….(insert drooling here).  And the best thing is that you can keep them in the freezer and pop one in your mouth any ol time!

Pumpkin Spice Truffles

Author/Source:

Lisa @ onceamonthmeals.com adapted from Annie’s Eats

Ingredients:

  • 1 cup white chocolate chips
  • 1/2 cup pumpkin puree
  • 1 1/2 cups graham cracker crumbs
  • 2 tsp ginger
  • 1/2 tsp cinnamon
  • 4 oz cream cheese, softened
  • 16 oz white chocolate or white candy melts for dipping

Directions:

To make truffle filling, melt the white chocolate chips in a heatproof bowl set over simmering water just until smooth.  Set aside and cool slightly.  In a medium bowl, combine pumpkin, graham cracker crumbs, ginger, cinnamon and cream cheese.  Mix well and add melted white chocolate.  Transfer mixture to refrigerator until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into tablespoon size balls.  Transfer to parchment paper lined baking sheet and flash freeze til firm (about 2 hours).

When you are ready to dip the truffles, melt the white chocolate or candy melts and begin to dip.  Turning quickly to coat, using the tines of a fork or a toothpick.  Cool on wax paper.  Sprinkle tops with additional graham cracker crumbs.  Keep refrigerated.

Freezing Directions:

After truffles have completely dried on wax paper, transfer to freezer safe container or freezer bag. Store up to 3 months.

Servings: 30 balls

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13 Responses to “Pumpkin Spice Truffles”

  1. Amber says:

    Mmm, those look tasty!

  2. Lisa says:

    Can I substitute canned pumpkin? I really want to try these, but don’t want the hassle of making my own pumpkin puree.

  3. Kim says:

    Do we have to dip the balls while frozen or can we dip them after chilling them in the fridge instead?

    • Kim says:

      I made these today and answered my own question :-) it’s best to freeze the truffle balls for at least 1 hour before dipping them in the white chocolate….and these are wonderfully rich and decadent.

  4. Annette says:

    These look amazing. I will be trying these this week for sure.

    Tell me more about the “Pumpkin Crunch” – I have never heard of that!

  5. [...] Truffle Recipe Link Posted on November 28, 2011 by skirnirh Maybe this is what I should make with the canned pumpkin that I bought recently. Oh, my does this look drool worthy! Wonder if I could make it with milk or [...]

  6. Amanda says:

    I ended up making these for Thanksgiving using semi-sweet chocolate and they were a HUGE hit. I was told it was mandatory that I make them for Christmas! :)

  7. sarah says:

    You say to cook on wax paper. For how long and at what temperature? or did you mean cool on wax paper? sorry i’m a newb at baking and a little confused. thanks!

  8. Jenna says:

    These are sooo delicious! Making my second batch right now! Thanks for the recipe!

  9. [...] board would start filling up with pumpkin based recipes to try.  Mini Pumpkin Spice Muffins, Pumpkin Truffles, Pumpkin Enchiladas, and last but not least my favorite Pumpkin Roll.  This fall however, I am [...]

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