|Nutritional Guidelines (per serving)|
|Servings: 24-30 truffles (15 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pumpkin Spice Truffles are pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isn't overwhelming, but it does give these pumpkin truffles a bit of a pumpkin cheesecake flavor--which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins.
Check out my full list of pumpkin-flavored candies here.
- 6 oz. White chocolate (chopped or use chips)
- 2 oz. Cream cheese (room temperature)
- 1/4 cup Pumpkin puree (not pumpkin pie filling)
- 1 tsp. Pumpkin pie spice
- 3/4 cup Powdered dry milk
- 3/4 cup Powdered sugar
- 1.5 cups Graham cracker crumbs
- 1 lb. Orange colored candy coating
- 3 oz. Green colored candy coating
In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now.
Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined.
Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.
Add the powdered milk, the powdered sugar, and the pumpkin pie spice.
Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.
Add the melted white chocolate and mix until incorporated.
Finally, stir in the graham cracker crumbs.
The mixture will be fairly soft at this point.
Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.
When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls.
Dust your hands with powdered sugar and roll the truffles between your palms to make them round.
Melt the orange candy coating in a microwave-safe bowl until melted and fluid.
Dip the truffles in the coating, one by one, using dipping tools or a fork.
Set them on a foil-lined baking sheet when finished.
To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange.
Put it in a small plastic bag and snip off a tiny corner.
Pipe intersecting lines across the top of the truffles.
Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.
Refrigerate the truffles to set the coating, for about 10 minutes, before serving.
Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.
Craving more? Check out these recipes: