Description
Delightfully rich and festive Pumpkin Cream Cheese Truffles combine the warm flavors of pumpkin and cinnamon with a creamy white chocolate coating. These bite-sized treats are perfect for fall gatherings, holiday parties, or anytime you crave a sweet and creamy indulgence with a seasonal twist.
Ingredients
Scale
For the Truffle Mixture
- 1 ½ cups gingersnap cookie crumbs (about 30 cookies)
- ¼ cup graham cracker crumbs (about 3 ½ whole crackers)
- 2 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- ¼ cup pumpkin puree
- ¼ teaspoon ground cinnamon
- Pinch salt
For Coating
- ½ cup white chocolate chips
- 2 cups chopped white almond bark
Instructions
- Combine Ingredients: In a large mixing bowl, use a hand mixer or stand mixer with paddle attachment to blend 1 ½ cups gingersnap cookie crumbs, ¼ cup graham cracker crumbs, 2 ounces room temperature cream cheese, 2 tablespoons powdered sugar, ¼ cup pumpkin puree, ¼ teaspoon ground cinnamon, and a pinch of salt until fully combined into a smooth mixture.
- Melt White Chocolate Chips: Place ½ cup white chocolate chips in a microwave-safe bowl and melt at 50% power, stirring every 20 seconds to prevent burning, until fully melted, about 60 seconds.
- Incorporate Melted Chocolate: Add the melted white chocolate to the truffle mixture and mix well, ensuring the mixture is homogeneous. Scrape down the sides and bottom of the bowl as needed. Cover and chill for about 2 hours until firm enough to roll.
- Form Truffles: Line baking sheets with parchment paper. Using a small cookie scoop or tablespoon, scoop out heaping teaspoons of the chilled mixture. Roll each portion by hand into uniform balls and place them on the prepared baking sheets. Keep truffles chilled while preparing coating.
- Melt White Almond Bark: In a microwave-safe bowl, melt 2 cups chopped white almond bark at 50% power, stirring every 20 seconds to avoid burning, until smooth and fully melted.
- Coat Truffles: Drop 2-3 truffles at a time into the melted almond bark and use a spoon or fork to fully coat each one. Lift them out carefully, tapping the fork on the bowl edge to remove excess chocolate.
- Set Truffles: Slide the coated truffles off the fork onto parchment paper. Optionally garnish with extra cookie crumbs or a sprinkle of ground cinnamon for added flair.
- Chill Until Set: Place the coated truffles in the refrigerator for about 30 minutes until the white chocolate coating has hardened. Alternatively, cover and refrigerate until ready to serve.
Notes
- Use room temperature cream cheese for smoother mixing and better truffle texture.
- If almond bark is unavailable, white candy melts can be used as a substitute.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For gifting, package truffles in decorative boxes or tins with parchment paper layers.
- To speed up chilling, place the truffle mixture in the freezer for 30-45 minutes, checking frequently.
Nutrition
- Serving Size: 1 truffle
- Calories: 115
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg
