Easy Pumpkin Spice Truffles
Delightful truffles that blend cream cheese with pumpkin puree and warm spices, perfect for fall celebrations.
Ingredients
For the Truffle Filling
- 1.5 cups fine graham cracker crumbs With a bit extra to help firm the filling
- 4 oz full-fat cream cheese Softened to creamy perfection
- 0.5 cup plain pumpkin puree Bursting with autumn sweetness
- 0.33 cup powdered sugar For that delightful sweetness
- 1 teaspoon pumpkin pie spice Offering delightful aromatic warmth
- 0.5 teaspoon ground cinnamon Adding a comforting touch
- 1 teaspoon vanilla extract Infusing an elegant richness
- 0.25 teaspoon fine salt Balancing the flavors beautifully
For Coating
- 12 oz white chocolate melting wafers or chopped white baking chocolate For a smooth, glossy coating
- 1 teaspoon coconut oil or neutral shortening Optional for a silkier chocolate finish
For Topping
- 2 tablespoons crushed graham crackers For topping, elevating visual appeal and flavor
Instructions
Preparation
- Pulsing the graham crackers in a food processor until very fine.
- Measure out 1 1/2 cups of graham cracker crumbs and keep a bit extra aside.
- Beat the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and fine salt together until smooth and creamy.
- Stir in the graham cracker crumbs until a soft, pliable dough forms.
- Cover the bowl and refrigerate the filling for about 20 minutes, or until firm.
Rolling and Coating
- Scoop out level tablespoons and roll each into a ball.
- Place them on a parchment-lined baking sheet with space between each.
- Freeze the rolled centers for 15 minutes before coating.
- Melt the white chocolate in a microwave-safe bowl, stirring until smooth.
- Dip each cold truffle into the melted chocolate using a fork, letting excess drip off.
- Sprinkle with crushed graham crackers or pumpkin pie spice before the chocolate hardens.
- Let the truffles set until firm, then refrigerate in an airtight container.
Notes
Store in the refrigerator for up to two weeks or freeze for up to three months. Experiment with different chocolate coatings for variety.