Pumpkin chocolate truffles treat (Printer-Friendly)
Creamy pumpkin filling enveloped in chocolate with a crunchy graham cracker topping, perfect for fall gatherings.
# What You’ll Need:
→ Filling
01 -
4 ounces cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
1/3 cup pumpkin puree (not pumpkin pie filling)
04 -
1 3/4 cups finely ground graham cracker crumbs
05 -
1 teaspoon pumpkin pie spice
06 -
1/2 teaspoon ground cinnamon
→ Coating and Topping
07 -
10 ounces milk chocolate melting wafers
08 -
Extra graham cracker crumbs or English toffee bits (optional)
# Steps to Follow:
01 -
Beat the softened cream cheese and powdered sugar in a mixing bowl using a stand or hand mixer until creamy and smooth. Add pumpkin puree and mix at medium speed until fully combined and smooth. Incorporate graham cracker crumbs, pumpkin pie spice, and cinnamon, mixing on medium until fully blended. The mixture will be thick, about 1-2 minutes.
02 -
Transfer the dough to a small bowl, cover, and refrigerate for approximately 2 hours or longer if needed to firm up.
03 -
Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, portion the dough and roll each into a uniform 1-inch diameter ball. Place truffles on the sheet, spaced about 2 inches apart, yielding approximately 20 pieces. Cover and refrigerate for 20-25 minutes before coating.
04 -
Place milk chocolate wafers in a microwave-safe bowl. Heat at full power in 10-15 second intervals, stirring between each, until melted and smooth. Avoid overheating to prevent burning.
05 -
Using a fork, dip each chilled truffle individually into the melted chocolate, ensuring full coverage. Remove excess chocolate by scraping the fork edge against the bowl. Gently place the coated truffle back onto the parchment-lined tray using a second fork to keep surfaces clean. Repeat with all truffles. Re-dip bottoms if necessary after initial setting.
06 -
Immediately sprinkle the tops of the chocolate-coated truffles with graham cracker crumbs or English toffee bits. Allow the chocolate to harden to a firm shell.
07 -
Refrigerate the truffles until fully set. They can be kept at room temperature for a few hours prior to serving.
# Helpful Hints:
01 -
To prevent chocolate from hardening prematurely, use a double boiler or candy melter to keep it warm during dipping. Truffles store in the refrigerator up to one week and freeze well for up to three months.
02 -
Crush graham crackers in a food processor or by placing them in a sealed bag and rolling with a pin if a processor is unavailable.