These Pumpkin Spice Truffles have creamy sweet centers enveloped inside of a dark chocolate and white chocolate candy coated shell. You won’t believe how easy these are to make!
Before Hurricane Michael, I was working on so many tasty recipes for the month of October. Over the next week or so I’ll be sharing all those recipes with y’all, and even though I had planned for October, they will make excellent recipes for December! Who doesn’t love Pumpkin spice and chai?! Yep, chai! I have two chai spiced recipes, and another pumpkin recipe.
I love truffles, and I honestly don’t ever make them. It’s not that they are complicated or require too many ingredients. On the contrary these are quite easy to make, and anybody can whip some up in no time at all. The only hard part is waiting for the candy shell to harden to take a bite.
I modified a recipe from Sally’s Baking Addiction because I like a lot of ginger flavor, and used mostly gingersnaps in the filling mixed with the pumpkin to give it that perfect mixture of spice.
I made half of these with dark chocolate, or 70% cacao, and the other half white chocolate. You could do either chocolates, milk chocolate, or a combination. It’s totally up to you, what you’re tastes are, and what your family likes.
These guys made the evacuation trip to Alabama to my dad’s house, and the whole family got to eat these. They were gone in no time, because everyone enjoyed these little bites of perfection. Can’t you see them sitting on a pretty platter on the Thanksgiving dessert table? Everyone will want the recipe! My dad’s wife ask me for it, but sadly the recipe that I had wrote my notes all over was at home. Thank the good Lord upstairs for having a home to return to so that I could share this recipe with y’all.
- 2 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- 1/3 cup pumpkin puree
- 1 1/4 cup gingersnap cookie crumbs
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 4 ounces melted white chocolate
- 10 ounces white or semi sweet chocolate, melted or a combination of both
- optional: sprinkle gingersnap crumbs on top
- In a large bowl attached to a stand mixer, beat together the cream cheese and sugar together, until nice and creamy. Add the pumpkin and mix until combined. Add the gingersnap cookie and graham cracker crumbs, along with the spices. Mix until combined. Drizzle in the melted chocolate, and beat for 2 minutes. It's going to be thick! Cover and place in the fridge for 1 hour.
- Line a baking sheet with parchment paper, and set aside.
- Scoop out rounded tablespoonfuls and roll into balls. Place on the lined baking sheet. Once all the dough has been rolled, place back in the fridge for at least 30 minutes.
- Melt the chocolate and allow to cool for about 5 minutes, and begin dipping the balls into the chocolate, placing them on the lined parchment baking sheet. Sprinkle with crumbs, if desired while chocolate is still warm.
- Once all the balls have been dipped, place in the fridge for them to fully set up.