Ingredients
Scale
- 1/2 cup canned pumpkin purée (not pie filling)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups graham cracker crumbs
- 10 oz white chocolate chips or melting wafers
- Optional toppings: crushed graham crackers, cinnamon sugar, melted dark chocolate
Instructions
- Mix the filling: In a bowl, combine pumpkin, cream cheese, powdered sugar, spices, vanilla, and salt. Stir until smooth.
- Add crumbs: Mix in graham cracker crumbs until the mixture forms a soft dough that holds shape.
- Chill: Cover and refrigerate for 1 hour until firm.
- Form truffles: Scoop and roll into 1-inch balls. Place on a parchment-lined tray.
- Freeze: Freeze truffles for 15–20 minutes to set before coating.
- Melt chocolate: In a double boiler or microwave, melt white chocolate until smooth.
- Coat truffles: Using a fork or skewer, dip each truffle into chocolate, letting excess drip off. Return to tray.
- Decorate: Sprinkle with toppings if desired before chocolate sets.
- Chill again: Refrigerate until chocolate is firm, about 15 minutes.
Notes
- Swap the coating: Use dark or milk chocolate instead of white.
- Add texture: Stir in chopped nuts or toffee bits into the filling.
- Spice it up: Use extra nutmeg or ginger for more warmth.
- Go gluten-free: Use gluten-free graham crackers.
- Make minis: Use a melon baller for tiny bites.