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.
Pumpkin Cream Cheese Truffles
makes about 30
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