Pumpkin-cream cheese truffles

Rachel Burbank


Whole foods recipe

★★★★★ 1 vote


2 1/2 c
white chocolate chunks
1/3 c
gingersnap cookie crumbles, plus more for garnish
1/4 c
pumpkin, canned or cooked
1/4 c
graham cracker crumbs, plus more for garnish
1 Tbsp
confectioners' sugar
1/2 tsp
orange zest
1/8 tsp
ground cinnamon
pinch of salt
2 oz
cream cheese, room temperature

How to Make Pumpkin-cream cheese truffles


  • 1Melt 1/2 cup chocolate in a double boiler over medium-low heat or in the microwave for about a minute. Stir often to keep the chocolate from burning. Transfer to a large bowl and add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, salt and cream cheese. Beat with electric mixer until smooth. Transfer to a sallow bowl, cover and chill until just solid enough to roll into balls. About 2 hours.
  • 2Line a large sheet tray with parchment paper. melt remaining chocolate and put in small, deep bowl. Roll 1 heaping teaspoon of pumpkin mixture into a ball in your hands, then drop it into chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift truffle out of chocolate and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed.
  • 3Then sprinkle with gingersnap or graham cracker crumbs over top. Repeat process with remaining pumpkin mixture and chocolate and chill for at least 1 hour

Printable Recipe Card

About Pumpkin-cream cheese truffles

Course/Dish: Other Desserts