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
