Easy Pumpkin Spice Truffles (Print version)
No-bake pumpkin spice truffles with a creamy spiced center, graham cracker crumbs, and a crisp white chocolate coating.
# Ingredients:
For the filling
01 -
1 1/2 cups (150 g) fine graham cracker crumbs, plus more as needed
02 -
4 oz (115 g) full-fat cream cheese, softened
03 -
1/2 cup (120 g) plain pumpkin puree
04 -
1/3 cup (40 g) powdered sugar
05 -
1 teaspoon pumpkin pie spice
06 -
1/2 teaspoon ground cinnamon
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon fine salt
For coating and topping
09 -
12 oz (340 g) white chocolate melting wafers or chopped white baking chocolate
10 -
1 teaspoon coconut oil or neutral shortening, optional
11 -
2 tablespoons crushed graham crackers or a pinch of pumpkin pie spice for topping
# Instructions:
01 -
Pulse graham crackers in a food processor until very fine. Measure 1 1/2 cups and set aside a little extra in case the filling needs firming.
02 -
Beat the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla, and salt until smooth. Stir in the graham cracker crumbs until a soft dough forms.
03 -
Cover and refrigerate the filling for 20 minutes, or until firm enough to scoop without spreading.
04 -
Scoop level tablespoons and roll into about 20 balls. Place them on a parchment-lined baking sheet.
05 -
Freeze the rolled centers for 15 minutes while you melt the coating. They should be cold and firm, not frozen solid.
06 -
Melt the white chocolate in 20-30 second microwave bursts, stirring between each, until smooth. Stir in coconut oil if the coating seems too thick.
07 -
Dip each cold truffle in the melted white chocolate with a fork, let the excess drip off, and return it to the parchment. Sprinkle with crumbs or spice before the coating sets.
08 -
Let the truffles set until firm, then refrigerate in an airtight container until ready to serve.
# Good to know:
01 -
Makes about 20 small truffles.
02 -
Best served chilled.
03 -
Use plain pumpkin puree, not pumpkin pie filling.