Pumpkin truffles are a delicious sweet treat that combines the cozy flavors of fall in a small, bite-sized form. With a creamy pumpkin filling wrapped in smooth chocolate, these truffles are perfect for any occasion. Whether you’re preparing for a holiday gathering, a snack for movie night, or just indulging yourself, pumpkin truffles will surely please your taste buds.
Why Make This Recipe
Making pumpkin truffles is not just easy, but it’s also a fantastic way to enjoy the vibrant flavors of pumpkin. This recipe allows you to bring the essence of autumn to your kitchen without spending hours in the kitchen. Plus, these truffles are a fun project to make with family or friends. The best part? They make for a beautiful gift or dessert that everyone will love!
How to Make Pumpkin Truffles
Ingredients:
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup graham cracker crumbs (or gingersnap crumbs for a twist)
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla extract (alcohol-free)
- 1 1/2 cups white chocolate or semi-sweet chocolate chips, melted
- Optional: Crushed graham crackers or gingersnaps for garnish
Directions:
Make the Truffle Filling: In a large mixing bowl, combine pumpkin puree, ground cinnamon, ginger, nutmeg, cloves, graham cracker crumbs, softened cream cheese, and vanilla extract. Mix until well incorporated and smooth.
Chill the Mixture: Cover with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to roll into balls.
Form the Truffles: Use a small cookie scoop or spoon to form 1-inch balls and place them on a baking sheet lined with parchment paper.
Dip in Chocolate: Melt chocolate chips in a microwave-safe bowl, heating in 30-second intervals, stirring until smooth. Dip each truffle, allowing excess chocolate to drip off, and place it back on the parchment.
Garnish and Chill: Sprinkle with crushed graham crackers or gingersnaps if desired before the chocolate sets. Refrigerate for about 15 minutes until set.
Serve: Enjoy chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
How to Serve Pumpkin Truffles
Serve pumpkin truffles on a lovely platter for fun gatherings or special occasions. They are delightful as a dessert at a dinner party or as a sweet treat during a cozy movie night. Pair them with a warm drink like apple cider or hot chocolate for a perfect autumn experience.
How to Store Pumpkin Truffles
Store your pumpkin truffles in an airtight container in the refrigerator. This will keep them fresh and delicious. They are best enjoyed within a week, but they can last up to two weeks if stored properly.
Tips to Make Pumpkin Truffles
- Make sure to use real pumpkin puree, not pumpkin pie filling, for the best flavor.
- If the truffle mixture is too soft, let it chill a bit longer before forming the balls.
- For an added kick, try mixing in a pinch of your favorite spice, like allspice or cardamom.
Variation
For a twist, substitute the graham cracker crumbs with crushed gingersnap cookies. This will add a spicy kick and enhance the autumn flavors!
FAQs
1. Can I use dark chocolate instead of white chocolate?
Yes, you can use semi-sweet or dark chocolate if you prefer a richer flavor.
2. How long do these truffles last?
When stored properly in the refrigerator, they can last up to two weeks.
3. Can I freeze pumpkin truffles?
Yes, you can freeze them! Just make sure to pack them in an airtight container. Thaw them in the refrigerator before serving.
Now that you have all the details, enjoy making your very own pumpkin truffles! They are simple, tasty, and a delightful way to celebrate the flavors of fall.
Pumpkin Truffles
Ingredients
Truffle Filling
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup graham cracker crumbs (or gingersnap crumbs for a twist)
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla extract (alcohol-free)
Chocolate Coating
- 1 1/2 cups white chocolate or semi-sweet chocolate chips, melted Use your preferred chocolate for dipping.
- Optional: Crushed graham crackers or gingersnaps for garnish
Instructions
Preparation
- In a large mixing bowl, combine pumpkin puree, ground cinnamon, ginger, nutmeg, cloves, graham cracker crumbs, softened cream cheese, and vanilla extract. Mix until well incorporated and smooth.
- Cover with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to roll into balls.
- Use a small cookie scoop or spoon to form 1-inch balls and place them on a baking sheet lined with parchment paper.
Dipping and Garnishing
- Melt chocolate chips in a microwave-safe bowl, heating in 30-second intervals, stirring until smooth.
- Dip each truffle, allowing excess chocolate to drip off, and place it back on the parchment.
- Sprinkle with crushed graham crackers or gingersnaps if desired before the chocolate sets.
- Refrigerate for about 15 minutes until set.
Serving
- Enjoy chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.