Pumpkin Chocolate Truffles (Print Version)
Fall-inspired bites with pumpkin filling, creamy texture, and chocolate coating topped with graham cracker crumbs.
# Ingredients You'll Need:
→ Filling
01 -
4 ounces cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
1/3 cup pumpkin puree (not pumpkin pie filling)
04 -
1 3/4 cups graham cracker crumbs, finely ground
05 -
1 teaspoon pumpkin pie spice
06 -
1/2 teaspoon ground cinnamon
→ Coating and toppings
07 -
10 ounces milk chocolate melting wafers
08 -
Extra graham cracker crumbs or English toffee bits (optional)
# Step-by-Step Instructions:
01 -
Beat softened cream cheese and powdered sugar in a mixing bowl until creamy and smooth using a stand or hand mixer.
02 -
Add pumpkin puree and mix at medium speed until fully combined and smooth.
03 -
Blend in graham cracker crumbs, pumpkin pie spice, and cinnamon on medium speed until mixture is thick and homogeneous, about 1-2 minutes.
04 -
Transfer mixture to a covered small bowl and refrigerate for approximately 2 hours or longer as needed to firm up.
05 -
Line a baking sheet with parchment paper. Scoop one tablespoon of chilled mixture and roll into 1-inch diameter balls. Arrange on the sheet spaced 2 inches apart to yield about 20 truffles.
06 -
Cover the truffles and chill for 20-25 minutes before coating.
07 -
Place chocolate wafers in a microwave-safe bowl and melt at 100% power in 10-15 second intervals, stirring between, until smooth and fully melted. Avoid overheating.
08 -
Using a fork, fully coat each truffle in melted chocolate, scrape off excess, and gently place back on the parchment-lined sheet with a second fork to keep sides intact.
09 -
Sprinkle tops immediately with optional graham cracker crumbs or English toffee bits. Allow chocolate to harden to a firm shell.
10 -
Refrigerate fully coated truffles until set. They may be stored at room temperature for a few hours before serving.
# Extra Tips & Details:
01 -
To prevent chocolate from hardening too fast, use a double boiler or candy warmer to maintain a smooth dipping temperature.
02 -
Graham crackers can be crushed in a sealed bag with a rolling pin if a food processor is unavailable.
03 -
Pumpkin truffles can be stored refrigerated up to one week or frozen for up to three months in airtight containers.