Pumpkin Truffles Recipe
Introduction
These Pumpkin Truffles are a delightful bite-sized treat that combines creamy pumpkin flavor with a rich chocolate coating. Perfect for fall or anytime you crave a sweet and spicy indulgence. They’re easy to make and impressive to share!
Ingredients
- 4 ounces (1/2 a block) cream cheese, softened
- 2 Tablespoons powdered sugar
- 1/3 cup pumpkin puree (NOT pumpkin pie filling)
- 1 ¾ cups finely ground graham cracker crumbs (approximately 10-11 graham sheets)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 10 ounce bag milk chocolate melting wafers (can use dark or white chocolate)
- Extra graham cracker crumbs or English toffee bits (optional, to top the truffles)
Instructions
- Step 1: Add the softened cream cheese and powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth.
- Step 2: Mix in the pumpkin puree at medium speed until fully combined and smooth.
- Step 3: Add the finely ground graham cracker crumbs, pumpkin pie spice, and cinnamon. Mix on medium until the dough is thick and smooth, about 1-2 minutes.
- Step 4: Transfer the dough to a small bowl, cover, and refrigerate for about 2 hours or longer if needed.
- Step 5: Prepare a baking sheet with parchment paper. Make sure it fits in your refrigerator; use two smaller sheets if necessary.
- Step 6: Scoop a tablespoon of dough and roll it into a 1-inch ball. Place on the baking sheet, spacing each about 2 inches apart. Repeat with all dough (makes approximately 20 truffles).
- Step 7: Cover and chill the truffles for 20-25 minutes before dipping.
- Step 8: Place the chocolate melting wafers in a microwave-safe bowl.
- Step 9: Microwave the chocolate at 100% power in 10-15 second intervals, stirring between each, until smooth and fully melted. Avoid overheating.
- Step 10: Remove the truffles from the fridge. Use a fork to dip each truffle fully into the melted chocolate, ensuring even coating.
- Step 11: Scrape the fork against the bowl’s edge to remove excess chocolate from the bottom of the truffle.
- Step 12: Gently place the chocolate-coated truffle back on the baking sheet, using a second fork to keep the sides smooth and free of blemishes.
- Step 13: Repeat dipping with remaining truffles. If needed, re-dip the bottoms for full coverage once the coating has set.
- Step 14: Immediately sprinkle the tops with extra graham cracker crumbs or toffee bits, if using. Let the chocolate set to a hard shell.
- Step 15: Refrigerate the truffles until fully set before serving. They can sit at room temperature for a few hours before enjoying.
Tips & Variations
- Use dark or white chocolate melting wafers for a different flavor profile.
- For extra spice, add a pinch of ground cloves or nutmeg to the dough.
- Roll the finished truffles in crushed nuts instead of graham cracker crumbs for added texture.
- Make mini truffles using a teaspoon-sized scoop for bite-sized treats.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for 10-15 minutes before serving for the best texture. They can also be frozen for up to 3 months; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added sugars and spices that will alter the flavor and texture. Use plain pumpkin puree for best results.
What’s the best way to melt chocolate without overheating?
Microwave the chocolate in short 10-15 second bursts, stirring thoroughly in between to prevent burning and ensure a smooth texture.
Print
Pumpkin Truffles Recipe
- Total Time: 2 hours 40 minutes
- Yield: Approximately 20 truffles 1x
- Diet: Vegetarian
Description
Delight in these creamy and seasonal Pumpkin Truffles that blend smooth cream cheese, fragrant pumpkin puree, and warm spices, all coated in rich melted chocolate. These bite-sized treats are perfect for fall gatherings or anytime you crave a sweet, festive indulgence with a cozy pumpkin twist.
Ingredients
Scale
Truffle Mixture
- 4 ounces (1/2 a block) cream cheese, softened
- 2 Tablespoons powdered sugar
- 1/3 cup pumpkin puree (NOT pumpkin pie filling)
- 1 ¾ cups finely ground graham cracker crumbs (approximately 10–11 graham sheets)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Chocolate Coating
- 10 ounce bag milk chocolate melting wafers (can use dark or white chocolate)
- Extra graham cracker crumbs or English toffee bits (optional, to top the truffles)
Instructions
- Prepare the cream cheese base: Add 4 ounces of softened cream cheese and 2 tablespoons of powdered sugar to a mixing bowl. Using a stand or hand mixer, beat the mixture until it becomes creamy and smooth.
- Add pumpkin puree: Incorporate 1/3 cup pumpkin puree into the cream cheese mixture and mix at medium speed until fully combined and smooth.
- Combine dry ingredients: Add 1 ¾ cups finely ground graham cracker crumbs, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon to the bowl. Mix on medium speed until everything is fully incorporated and the dough becomes thick, about 1-2 minutes.
- Chill the dough: Transfer the dough to a small bowl, cover, and refrigerate for approximately 2 hours or longer if needed to firm up.
- Prepare baking sheet: Line a baking sheet with parchment paper. Ensure the baking sheet fits inside your refrigerator; use two smaller sheets if necessary.
- Form truffle balls: Scoop a small tablespoon of dough using a spoon or cookie scoop and roll into uniform balls approximately 1 inch in diameter. Place the balls 2 inches apart on the prepared baking sheet. This will yield about 20 truffles.
- Chill before dipping: Cover and chill the truffle balls for 20-25 minutes before dipping in chocolate to ensure they are firm.
- Melt chocolate: Place the 10-ounce bag of milk chocolate melting wafers in a microwave-safe bowl. Microwave at 100% power in 10-15 second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Be careful not to overheat.
- Dip truffles: Remove the chilled truffle balls from the refrigerator. Using a fork, drop one truffle at a time into the melted chocolate, fully coating it by maneuvering the truffle in the chocolate.
- Remove excess chocolate: Lift the truffle out of the chocolate and scrape the bottom of the fork against the side of the bowl to remove extra chocolate.
- Place on baking sheet: Gently place the coated truffle back onto the parchment-lined baking sheet. Use an additional fork to slide under the truffle and keep the sides clean.
- Repeat coating process: Continue dipping and placing all truffles on the sheet. If needed, re-dip truffle bottoms once they have hardened to cover any missed spots.
- Add toppings: While the chocolate is still wet, immediately sprinkle extra graham cracker crumbs or English toffee bits on top for texture and flavor.
- Set truffles: Allow the chocolate coating to harden to a firm shell.
- Final chill and serve: Refrigerate the truffles until fully set. They can be kept at room temperature for a few hours before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Ensure cream cheese is well softened for easier mixing.
- Microwave chocolate in short bursts to prevent burning.
- You can use white or dark chocolate melting wafers as alternatives to milk chocolate.
- Store truffles in an airtight container in the refrigerator to maintain freshness.
- Allow truffles to sit at room temperature for 10-15 minutes before eating for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin truffles, pumpkin dessert, cream cheese truffles, fall treats, chocolate truffles, no-bake dessert
