Delish White Chocolate Pumpkin Truffles
Rich, creamy white chocolate truffles filled with spiced pumpkin cheesecake goodness. Easy to make, perfectly seasonal, and irresistibly giftable.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 16 oz white chocolate melting wafers for coating
- 1 tbsp coconut oil optional, to thin chocolate
- 0.5 cup pumpkin puree well-blotted to remove excess moisture
- 4 oz cream cheese softened
- 0.25 cup powdered sugar
- 0.75 cup graham cracker crumbs finely ground
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 0.25 tsp fine sea salt
- 0.25 cup gingersnap cookie crumbs optional, for garnish
Instructions
Preparation Steps
- Line a baking sheet with parchment paper. Spread the pumpkin puree onto several layers of paper towel and blot well to remove excess moisture; set aside.
- In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth and creamy.
- Stir in the blotted pumpkin puree until fully incorporated.
- Fold in the graham cracker crumbs until a soft dough forms. Cover and refrigerate until firm enough to scoop, about 30 minutes.
- Scoop the mixture into 24 portions (about 1 tablespoon each), roll into smooth balls, and place on the prepared baking sheet. Freeze for 15 minutes to set.
- Melt the white chocolate with the coconut oil in a microwave-safe bowl using 20-second bursts, stirring between each, until smooth and fluid.
- Using a fork or dipping tool, coat each chilled ball in the melted white chocolate, letting excess drip off, then return to the parchment-lined sheet.
- Immediately sprinkle with gingersnap crumbs or a pinch of pumpkin pie spice before the coating sets.
- Refrigerate until firm, about 15 minutes. Serve chilled and store in an airtight container in the refrigerator for up to 5 days.
Notes
Blotting the pumpkin is essential for a truffle that sets properly. For the smoothest shell, use melting wafers; if using regular chips, the coconut oil helps thin the chocolate for dipping. Truffles can be frozen for up to 1 month; thaw in the refrigerator.