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Pumpkin Spice Truffles

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Pumpkin Spice Truffles

Lisa
The Cook
30 Servings
7 Ingredients
10 Comments

This take on your same ol’ pumpkin recipes will have you drooling, and certainly eating more than one. Pumpkin, cream cheese, and white chocolate? How can you go wrong!

30 Servings
7 Ingredients
10 Comments

Ingredients

  • 1 cup White Chocolate Chips #1
  • ½ cups Pumpkin, Canned
  • 1 ½ cups crush Graham Crackers
  • 2 teaspoons Ginger, Ground
  • ½ teaspoons Cinnamon
  • 4 ounces soften Cream Cheese
  • 2 cups White Chocolate Chips #2

Containers

Supplies

  • Parchment Papers
  • Baking Sheets
  • Wax Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

10 Comments

Join the discussion
    1. 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.

  1. 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!

  2. 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! 🙂

  3. 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!

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