Pumpkin Spice Truffles (Print Version)
# Ingredients:
→ Coating & Garnish
01 -
12 oz of white melting chocolate—or white chocolate chips
02 -
Gold sprinkles (if you'd like)
03 -
Some crushed graham crackers (optional)
→ Spices
04 -
1 tsp ground cinnamon
05 -
½ tsp nutmeg
06 -
½ tsp ground cloves
07 -
¼ tsp salt
08 -
½ tsp ground ginger
09 -
½ tsp allspice
→ Base Ingredients
10 -
4 oz of cream cheese
11 -
½ cup of pumpkin purée
12 -
¼ cup of powdered sugar
13 -
One 14.4 oz box of graham crackers
# Instructions:
01 -
Throw the graham crackers into a food processor. Blend until you’ve got fine, crumbly powder.
02 -
Mix those cracker crumbs with cream cheese, pumpkin purée, powdered sugar, cinnamon, nutmeg, cloves, ginger, allspice, and salt. Run the processor until it forms a dough-like ball.
03 -
Scoop that dough into a bowl. Stick it in the fridge for 5 minutes, just enough to firm it up a bit.
04 -
Using a tablespoon or cookie scoop, portion out the dough and roll it into about 20 little balls. Place them on a tray lined with parchment paper.
05 -
Pop the truffle balls into the freezer for 10 minutes. That’ll make them firmer and easier to handle.
06 -
Melt your white chocolate (or melting wafers). You can do it in a microwave or with a double boiler. Stir until it’s smooth and creamy.
07 -
Dip each of those chilled balls into the melted chocolate. Use a fork to fish them out and let the excess chocolate drip off. Lay them out on parchment paper.
08 -
While the coating is still wet, sprinkle with either crushed graham crackers or gold sprinkles. Let them harden completely on the parchment.
# Notes:
01 -
These little truffles are like pumpkin pie but in bite-sized treats, perfect for holidays!
02 -
Don't wanna measure all those spices? Just use 3 tsp of pumpkin pie spice.