Pumpkin Pie Truffles

These deliciously addicting melt-in-your-mouth pumpkin pie truffles are made with a spiced pumpkin cheesecake filling that’s smothered in rich, dark chocolate!
These deliciously addicting melt-in-your-mouth pumpkin pie truffles are made with a spiced pumpkin cheesecake filling that’s smothered in rich, dark chocolate!

Sorry to tempt you like this so early in the morning….
but I just couldn’t resist sharing these Pumpkin Pie Truffles with you right now.
Trust me when I say these rich, decadent Pumpkin Pie Truffles are going to make great gifts for all of the chocolate and Pumpkin lovers in your life, and perfect for the upcoming holiday season!
These deliciously addicting melt-in-your-mouth pumpkin pie truffles are made with a spiced pumpkin cheesecake filling that’s smothered in rich, dark chocolate!

So I’m off to spoil all of You with plenty of love, pumpkin and chocolate !! But first, let’s dig into these beauties together.
These Pumpkin Pie Truffles get even better, and the pumpkin flavor becomes more prominent, after a day or two in the refrigerator.
These deliciously addicting melt-in-your-mouth pumpkin pie truffles are made with a spiced pumpkin cheesecake filling that’s smothered in rich, dark chocolate!

Pumpkin Pie Truffles

Prep Time: 1 hour

Total Time: 2 hours, 30 minutes

Yield: 30-34

These deliciously addicting melt-in-your-mouth pumpkin pie truffles are made with a spiced pumpkin cheesecake filling that’s smothered in rich, dark chocolate!

Ingredients

  • 2 ounces cream cheese, softened
  • 1 tablespoon confectioners' sugar
  • 1/2 cup white chocolate, coarsely chopped, melted
  • 1/3 cup pumpkin puree
  • 1 cup gingersnap cookie crumbs, plus more for garnish
  • 1/2 cup graham cracker crumbs, plus more for garnish
  • 1 teaspoon pumpkin pie spice
  • pinch of fine sea salt
  • 2 cups dark chocolate candy coating

Instructions

  1. In a large bowl, add cream cheese and confectioners' sugar and beat until creamy.
  2. Melt the 1/2 cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.
  3. Stir often to keep the chocolate from burning.
  4. Transfer to a large bowl, add pumpkin puree and beat until combined.
  5. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.
  6. Beat until everything is combined.
  7. Cover and chill until just solid enough to roll into balls, about 2 hours.
  8. Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand.
  9. Place on parchment paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
  10. Melt 2 cups dark chocolate in small, deep bowl. (Its depth makes it easier for dipping the truffles).
  11. Dip the pumpkin truffles into the chocolate and place on parchment paper.
  12. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.
  13. Let chocolate set, refrigerate and enjoy!
  14. These can also be frozen for longer storage.

Notes

http://sugarapron.com/2016/09/11/pumpkin-pie-truffles/

These deliciously addicting melt-in-your-mouth pumpkin pie truffles are made with a spiced pumpkin cheesecake filling that’s smothered in rich, dark chocolate!

 

These deliciously addicting melt-in-your-mouth pumpkin pie truffles are made with a spiced pumpkin cheesecake filling that’s smothered in rich, dark chocolate!

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

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