These Pumpkin Spice Truffles are little bites of fall! With creamy pumpkin filling and a sprinkle of warm spices, they taste like autumn wrapped in chocolate.
Rolling them in cocoa is my favorite part! Just be careful, because they’re so good, you might want to keep them all to yourself. Who can blame you? 😄
I love making these for friends or just to treat myself. They’re easy to whip up and perfect for sharing during cozy gatherings. Enjoy your pumpkin spice moment!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the best texture and flavor. Avoid pumpkin pie filling, as it contains added sugars and spices. If you want to use fresh pumpkin, roast and puree it, but make sure it’s smooth.
Graham Cracker or Ginger Snap Crumbs: Graham cracker crumbs give a classic flavor. If you’re feeling ambitious, replace them with crushed ginger snaps for an extra zing! Gluten-free options are available too, so check for gluten-free graham crackers.
Cream Cheese: Cream cheese brings a creamy texture. If you’re looking for a lighter option, low-fat cream cheese works well. For a dairy-free alternative, try using a vegan cream cheese spread.
White Chocolate: For coating, sweet white chocolate is traditional. If you prefer dark chocolate, feel free to switch it out! Dark chocolate brings a nice contrast to the sweetness.
How Can I Make Sure My Truffles Hold Their Shape?
Getting the truffles to hold their shape is key! Start by thoroughly chilling the pumpkin mixture after mixing all the ingredients. This makes it much easier to roll into balls.
- Refrigerate the mixture for at least 1 hour, which firms it up significantly.
- When rolling the balls, make sure your hands are dry for easier handling.
- Freezing the rolled balls briefly before dipping them in chocolate helps maintain their shape during the process.
These steps will help ensure your pumpkin spice truffles turn out perfectly every time! Enjoy the process and the delicious results that follow. 😊
How to Make Pumpkin Spice Truffles
Ingredients You’ll Need:
For the Truffles:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 ½ cups graham cracker crumbs or ginger snap crumbs (for more spice)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 12 oz white chocolate, chopped
- Additional crushed ginger snaps or graham crackers for garnish (optional)
For the Coating:
How Much Time Will You Need?
This recipe takes about 1 hour of prep time and an additional 15-20 minutes for chilling and setting. Most of the time is just waiting for the truffles to firm up in the fridge, so get ready to enjoy some pumpkin spice goodness!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
In a mixing bowl, combine the canned pumpkin puree, softened cream cheese, vanilla extract, pumpkin pie spice, and ground cinnamon. Mix together until everything is smooth and blended well. You’ll want a nice creamy mixture that smells like fall!
2. Add the Crumbs:
Gradually stir in the graham cracker crumbs or ginger snap crumbs until the mixture is thick enough to hold its shape. It should feel firm but not too sticky—like cookie dough. If it’s too soft, just add a bit more of the crumbs.
3. Chill the Mixture:
Once mixed, cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This step is super important because it makes the mixture easier to roll into balls!
4. Roll the Truffles:
After chilling, take a small cookie scoop (or a spoon) and scoop out the mixture. Roll it into 1-inch balls with your hands and place them on a parchment-lined tray. Aim for uniform sizes for a nice presentation!
5. Freeze the Balls:
Pop the tray of pumpkin balls into the freezer for about 15-20 minutes. Freezing helps them keep their shape during the chocolate dipping process.
6. Melt the White Chocolate:
While the balls are freezing, melt the white chocolate in a double boiler or microwave. If using the microwave, do it in short bursts (about 20 seconds at a time), stirring in between until completely smooth.
7. Coat the Truffles:
Once the pumpkin balls are nice and cold, dip each one into the melted white chocolate. Use a fork to coat them entirely and let any excess chocolate drip off. Place them back on the parchment paper.
8. Add the Garnish:
Before the white chocolate sets, sprinkle some crushed ginger snaps or graham cracker crumbs on top for an added crunch and flavor. Get creative too—there’s no wrong way!
9. Chill Again:
Finally, refrigerate the chocolate-covered truffles for another 15-20 minutes until the coating fully hardens. This helps the truffles stay together when you’re ready to serve!
10. Serve and Enjoy:
Once set, your Pumpkin Spice Truffles are ready to enjoy! Serve them chilled or at room temperature. If you have any leftovers, store them in an airtight container in the fridge to keep them fresh.
Enjoy these creamy, spiced truffles that capture the essence of pumpkin spice in a bite-sized treat! Happy fall snacking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until smooth. Be aware that it may have a different moisture content, so adjust the amount of graham cracker crumbs accordingly to ensure a firm truffle mixture.
What if My Mixture is Too Sticky?
If your mixture feels too sticky, try adding more graham cracker or ginger snap crumbs a little at a time until it reaches a workable consistency. You want it to be firm enough to roll into balls easily!
Can I Make These Truffles Vegan?
Absolutely! To make these truffles vegan, use a dairy-free cream cheese alternative and replace the white chocolate with a vegan chocolate option. Just make sure to check that the graham crackers are also vegan!
How Should I Store Leftovers?
Store any leftover truffles in an airtight container in the refrigerator for up to a week. Just let them sit at room temperature for a few minutes before serving to soften the chocolate a bit.
