Description
These Pumpkin Truffles are a delightful no-bake treat combining creamy pumpkin filling with warm spices and a crunchy graham cracker base, all coated in smooth melted chocolate. Perfect for fall gatherings or anytime you crave a seasonal sweet bite, these truffles offer a harmonious blend of flavors and textures in a simple, make-ahead recipe.
Ingredients
For the Truffle Filling
- 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
For 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 Mixture: Add the softened cream cheese and powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth.
- Add Pumpkin Puree: Mix in the pumpkin puree at medium speed until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Add the finely ground graham cracker crumbs, pumpkin pie spice, and cinnamon to the bowl. Mix on medium speed until fully incorporated and smooth; the dough will be thick, usually about 1-2 minutes.
- Chill the Dough: Transfer the dough to a small bowl, cover it, and refrigerate for approximately 2 hours or longer to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper, ensuring it fits inside your refrigerator (use two smaller sheets if necessary).
- Form Truffle Balls: Using a spoon or cookie scoop, scoop a tablespoon of dough and roll it into a uniform ball about 1 inch in diameter. Place each ball on the prepared sheet about 2 inches apart. Repeat with remaining dough to make approximately 20 truffles.
- Chill the Truffles: Cover the truffles and chill in the refrigerator for 20-25 minutes before dipping.
- Melt Chocolate: Place the chocolate melting wafers in a microwave-safe bowl. Microwave at 100% power in 10-15 second intervals, stirring between each, until fully melted and smooth. Avoid overheating.
- Dip Truffles in Chocolate: Remove dough balls from the refrigerator. Using a fork, dip one truffle at a time into the melted chocolate, fully covering it.
- Remove Excess Chocolate: Lift the truffle out of the chocolate and scrape the bottom of the fork against the bowl’s edge to remove extra chocolate.
- Place on Baking Sheet: Gently place the coated truffle back on the parchment-lined baking sheet using an additional fork to slide it off, keeping the coating smooth.
- Repeat Dipping: Continue dipping each truffle. If needed, once set enough to handle, re-dip bottoms to cover any missed spots.
- Add Toppings: Immediately sprinkle the tops with extra graham cracker crumbs or English toffee bits, if desired.
- Set the Chocolate: Allow the chocolate to harden to a firm shell and then refrigerate the truffles until fully set before serving.
- Serving and Storage: Truffles can be kept refrigerated until serving and can sit at room temperature for a few hours.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Finely grind graham crackers for a smooth dough that binds well.
- Chilling the dough and truffles is essential for easy handling and a firm finish.
- Microwave chocolate in short bursts and stir frequently to prevent burning.
- Store truffles refrigerated; they keep well and make great make-ahead treats.
- Optional toppings add a nice texture contrast but are not necessary.
