Fall Dessert: Pumpkin-Cream Cheese Truffles

Pumpkin lattes, pumpkin pancakes, pumpkin muffins...Mmmmmm.

I adore all things flavored with pumpkin, which is why these lovely, no-bake Pumpkin-Cream Cheese Truffles (recipe from the Whole Foods Web site) caught my eye. And oh yes, they are covered with melted white chocolate and topped with crushed ginger snap cookies!


Pumpkin-Cream Cheese Truffles from Whole Foods Market

2.5 cups white chocolate chunks

1/3 cup gingersnap cookie crumbs, plus more for garnish

1/4 cup canned pumpkin puree

1/4 cup graham cracker crumbs, plus more for garnish

1 tablespoon confectioners’ sugar

1/2 teaspoon orange zest

1/8 teaspoon ground cinnamon

Pinch of fine salt

2 ounces cream cheese, softened

Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt, and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls *about 2 hours).

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

What's your favorite pumpkin recipe?


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