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pumpkin cream cheese truffles

(1 rating)
Recipe by
Renee Furlow
Creal Springs, IL

Looks Yummy!

(1 rating)

Ingredients For pumpkin cream cheese truffles

  • 1/2 c
    white chocolate chips
  • 2 c
    white chocolate chips (almond bark will also work)
  • 1/2 c
    gingersnap cookie crumbs
  • 1/4 c
    canned pumpkin purée
  • 1/4 c
    graham cracker crumbs
  • 1 Tbsp
    confectioners’ sugar
  • 1/4 tsp
    ground cinnamon
  • 1 pinch
  • 2 oz
    cream cheese, softened

How To Make pumpkin cream cheese truffles

  • 1
    Directions: Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours. Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

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