Pumpkin Truffles
These Pumpkin Truffles are a delightful treat and perfect for the fall season. Pumpkin puree is combined with simple ingredients to create a bite size dessert.
Servings: 24
Calories: 139kcal
Ingredients
- 2 ounces Cream Cheese softened
- 2 Tablespoons Powdered Sugar
- 1/4 cup Pumpkin Purée
- 1 3/4 cup Graham Cracker Crumbs approximately 12 full graham cracker sheets
- 1/2 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Ground Cinnamon
- 2 1/2 cups White Chocolate Chips divided
Instructions
- Mix together the cream cheese and powdered sugar with a hand held mixer until creamy.
- Add in the pumpkin purée, graham cracker crumbs, pumpkin pie spice, and cinnamon. Mix until combined. Reserve some of the graham cracker crumbs for the topping.
- Melt 1/2 cup of the white chocolate chips by microwaving them in 30 second intervals until it’s fully melted. Stir the melted chocolate into the mixture.
- Cover and refrigerate for 2 hours.
- Line a baking sheet with parchment paper. Roll the mixture into balls that are approximately 1 teaspoon each.
- Melt the remaining chocolate chips in a microwave safe bowl. Heat in 30 second intervals, stirring after each interval, until fully melted.
- Using 2 forks, dip the pumpkin balls into the melted chocolate. Allow the excess chocolate to drip off and then place the coated truffle back on the baking sheet. Top with a small amount of the reserved graham cracker crumbs.
- Continue this process until all the truffles are coated in the chocolate.
- Refrigerate the truffles for approximately 30 minutes until the chocolate sets. Then they are ready to serve and enjoy!
Notes
Refrigerate any leftovers in an airtight container for up to 1 week.
Nutrition
Calories: 139kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 65mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.3mg
