Truffles are a favorite treat I make around Christmas to include in boxes of cookies and other goodies we like to share, though I hadn’t tried pumpkin truffles before! Gasp, I know. You’d think we would have already in our journey to eat everything pumpkin during the fall season! 😛 Everything pumpkin spice is delicious (well, there’s that pumpkin spice gouda I found at Giant recently – that one may be questionable!), and these are no exception. I think in the future, I’ll add more spices and reduce or eliminate the powdered sugar. I think the sweetness from the chocolate inside and out may be enough and I personally prefer more flavor to sweet. If you give them a try, tell me what you think!

Ingredients

  • 2 ounces scream cheese
  • 2 tablespoons powered sugar
  • 1/3 cup pumpkin puree (not pumpkin pie mix!)
  • 1 and 3/4 cups graham cracker crumbs
  • 1/2 teaspoon pumpkin pie speices
  • 1/2 teaspoon cinnamon
  • 9 ounces white chocolate chips
  • 5 ounces milk or dark chocolate chips
  • Extra graham cracker crumbs

Instructions

With a mixer, thoroughly combine scream cheese, powdered sugar, and pumpkin. Add in the 1 and 3/4 cup graham cracker grumps, pumpkin pie spice, and cinnamon and mix well. Melt four ounces of the white chocolate chips over low heat stirring often, or in 30 second increments in the microwave, stirring between each. If needed, add a teaspoon of coconut oil to keep the chocolate smooth when melted. Add the melted white chocolate to the pumpkin graham cracker mixture and combine thoroughly. Transfer into a small container, seal, and chill for at least 1 hour (but no longer than 24 hours). When sufficiently chilled, form the pumpkin mixture into small balls (I weighed mine out at 0.7 oz each). Place on a baking sheet lined with parchment or a silpat mat and chill again, for at least 30 minutes.

Melt the remaining five ounces of white chocolate chips and the five ounces of milk or dark chocolate chips, over low heat while stirring often or in 30 second increments in the microwave, stirring between each. Again,  add a teaspoon of coconut oil to keep the chocolate smooth when melted if needed. Using a fork, dip the chilled pumpkin balls into the melted chocolate, tap the fork on the side of the bowl to remove excess chocolate coating, and place back on the parchment or mat, and sprinkle with the extra graham cracker crumbs or pumpkin spice mix. When you’re finished, place the truffles back into the fridge to solidify.

 

Sometimes when I’m shooting food, I’ll get a photobomber… 🙂