Description
These Pumpkin Cream Cheese Truffles combine the warm flavors of pumpkin and cinnamon with the crunchy sweetness of gingersnap and graham cracker crumbs, all enveloped in a smooth white chocolate coating. Perfect for fall celebrations or a delightful seasonal treat, these truffles are creamy, rich, and irresistibly festive.
Ingredients
Scale
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 of salt
Chocolate 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 fitted with a paddle attachment to blend the gingersnap cookie crumbs, graham cracker crumbs, cream cheese, powdered sugar, pumpkin puree, ground cinnamon, and pinch of salt until fully combined into a uniform mixture.
- Melt white chocolate chips: Place the white chocolate chips in a microwave-safe bowl and melt them at 50% power, stirring every 20 seconds to avoid burning, until fully melted—about 60 seconds.
- Mix melted chocolate into crumbs: Add the melted white chocolate to the cookie crumb mixture and mix thoroughly, scraping down the sides and bottom of the bowl to ensure even incorporation. Cover and chill the mixture in the refrigerator for about 2 hours, or until firm enough to roll.
- Form truffles: Line baking sheets with parchment paper. Using a small cookie scoop or tablespoon, scoop out rounded heaping teaspoons of the chilled mixture. Roll each scoop into smooth, uniform balls and place them on the prepared baking sheets. Keep the truffles refrigerated while preparing the coating to maintain firmness.
- Melt white almond bark: In a microwave-safe bowl, melt the chopped white almond bark at 50% power, stirring every 20 seconds until smooth and fully melted.
- Coat truffles: Drop 2 to 3 truffles into the melted almond bark at a time. Use a fork or spoon to fully coat each truffle. Lift them out carefully, tapping the fork on the bowl’s edge to remove excess chocolate.
- Set coated truffles: Place the coated truffles onto the parchment paper-lined baking sheets. Optionally, garnish with extra cookie crumbs or a light dusting of ground cinnamon.
- Chill and serve: Refrigerate the dipped truffles for about 30 minutes until the chocolate coating sets. Once firm, serve or store covered in the refrigerator until ready to enjoy.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Chilling the truffle mixture is essential to ensure the truffles hold their shape when rolled.
- When melting chocolate, stirring frequently and melting at reduced power prevents burning or seizing.
- Use parchment paper or silicone mats for easy removal and cleanup.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Optional garnishes include extra crushed gingersnap crumbs, a sprinkle of cinnamon, or festive sprinkles.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
