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

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Simmer water in a saucepan.
  2. Place a heatproof bowl over water.
  3. Add white chocolate chips #1 and stir just until smooth.
  4. Set aside and cool slightly.
  5. In a medium bowl, combine pumpkin, graham cracker crumbs, ginger, cinnamon, and cream cheese.
  6. Mix well and add melted white chocolate.
  7. Transfer mixture to refrigerator until it has thickened up enough to scoop and roll into balls (about 1 hour).
  8. Scoop the filling mixture and roll into Tablespoon size balls.
  9. Transfer to parchment paper lined baking sheet.
  10. Flash freeze until firm (about 2 hours).
  11. Melt white chocolate #2 and begin to dip balls.
  12. Turning quickly to coat, using the tines of a fork or a toothpick.
  13. Cool on wax paper.
  14. Transfer to freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Enjoy cold.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Simmer water in a saucepan.
  2. Place a heatproof bowl over water.
  3. Add white chocolate chips #1 and stir just until smooth.
  4. Set aside and cool slightly.
  5. In a medium bowl, combine pumpkin, graham cracker crumbs, ginger, cinnamon, and cream cheese.
  6. Mix well and add melted white chocolate.
  7. Transfer mixture to refrigerator until it has thickened up enough to scoop and roll into balls (about 1 hour).
  8. Scoop the filling mixture and roll into Tablespoon size balls.
  9. Transfer to parchment paper lined baking sheet.
  10. Flash freeze until firm (about 2 hours).
  11. Melt white chocolate #2 and begin to dip balls.
  12. Turning quickly to coat, using the tines of a fork or a toothpick.
  13. Cool on wax paper.
  14. Transfer to freezer bags, label and freeze.

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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