Sunday, October 10, 2010

Pumpkin Truffles

These taste just like pumpkin pie. They're the perfect one-bite fall treat. They are as cute as they are delicious, and would be great for Halloween as ghosts (just omit the crumbs on top and dot with black icing for eyes). Keep refrigerated until ready to serve.

Mix up all the ingredients and refrigerate until firm.

Scoop balls of pumpkin mixture and roll in melted white chocolate. Top with gingersnap crumbs. Be sure to lick the spoon when you're done...

Pumpkin Cream Cheese Truffles

makes about 30

2½ cups white chocolate chunks (1 bag)
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
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, at least 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.

Recipe from Whole Foods


  1. I saw your beautiful Pumpkin Truffles at and I had to take a look at your blog. I am glad I did!!! Beautiful pictures and I can't wait to try some recipes.

    Good job!!!!


  2. These look delicious, can't wait to try them!

  3. Saw these over at Slim Paley too... My mouth is watering! They look delicious!

  4. I can't stand how good these look. I will be trying them soon!

  5. These look so good. I am going to make them to take some where this holiday season--they just look too delicious not to share with friends.


  6. I seriously need to try thiss!!!

  7. I made these for my mother in law's visit a few weeks ago :) Turned out great! Super easy and looks like you spent more time on them, my kind of recipe! Thanks Marina!

  8. How many truffles does this make?

  9. blair hardesty11:12 AM

    I think id like to do these for my wedding dessert bar, how long can these sit out and how far in advance can i make them?

    1. Hi Blair! Sounds like a great wedding treat! I would make them up to 3 days in advance and I wouldn't let them sit out too long, especially if it's warm out because of the white chocolate melting and they have cream cheese in them which quickly softens also. I would let them sit out an hour, but maybe they could go longer. Also, I recommend you do a trial run to make sure you like the recipe :) You may be able to make them even weeks ahead and freeze them in an airtight container. Give that a try! From frozen they could sit out even longer. Congratulations!

  10. I quadrupled the recipe! These froze great and were ready to pull from the fridge in a pinch as gifts for teachers, hostess gift, etc. I didn't have gingersnaps on hand. So, I used extra graham, ground flaxseed, ground ginger, nutmeg, and topped them with sea salt for a bitter/sweet contrast. Thank you for sharing the recipe!

  11. These look so good and so easy! I can't wait to try them. And I love the picture you included too. I have a 6 year old daughter who loves to help me in the kitchen (and lick the spoon of course!). Thanks for sharing this recipe.


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