Pumpkin Cream Cheese Truffles
Delicately crafted to embody the essence of autumn, these Pumpkin Cream Cheese Truffles meld velvety cream cheese and spiced pumpkin purée with a delightful crunch from gingersnap and graham cracker crumbs. Each bite, enrobed in rich white chocolate, delivers a decadent, melt-in-your-mouth finish ideal for fall indulgence.
Ingredients
- 2 ounces cream cheese softened to room temperature
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- ½ cup white chocolate chips
- 2 cups white almond bark chopped
- ¼ cup pumpkin purée
- ¼ cup graham cracker crumbs approximately 3½ crackers
- 1½ cups gingersnap cookie crumbs around 30 cookies
- Pinch of salt
Instructions
- In a large mixing bowl, beat together the gingersnap crumbs, graham cracker crumbs, softened cream cheese, powdered sugar, pumpkin purée, cinnamon, and a pinch of salt using a hand mixer or stand mixer fitted with the paddle attachment until a homogeneous mixture forms.
- Melt the white chocolate chips in a microwave-safe bowl at 50% power, stirring at 20-second intervals until smooth and fully melted, which should take about one minute.
- Incorporate the melted chocolate into the crumb mixture and continue mixing thoroughly, ensuring the sides and base of the bowl are scraped down as needed. Cover the bowl and refrigerate the mixture for approximately two hours, or until it firms up enough to shape.
- Prepare one or two baking sheets with parchment paper. Scoop heaping teaspoon-sized portions of the chilled mixture using a small cookie scoop or tablespoon, roll into uniform spheres by hand, and place on the prepared sheets. Keep shaped truffles chilled while melting the coating.
- Melt the chopped white almond bark in the microwave at 50% power, stirring every 20 seconds to prevent scorching, until smooth.
- Submerge 2–3 truffles at a time into the melted almond bark, coating them completely with a spoon or fork. Lift each truffle with a fork, gently tapping against the bowl’s edge to release any excess coating.
- Transfer each coated truffle to the parchment-lined sheet, gently sliding them off the fork. Optionally, garnish with reserved cookie crumbs or a sprinkle of cinnamon.
- Refrigerate the dipped truffles for about 30 minutes, or until the chocolate shell has completely set. Store chilled until ready to serve.