Every year, a good friend of mine hosts a Pumpkin Party. She opens her home, decorates with all things pumpkin, and asks each person to bring a homemade pumpkin dish to share with all the girls! This is such a fun time to fellowship, enjoy some warm chili, and sample all of the pumpkin dishes to get excited about the fall season. Being in south Florida, we crank down the air a little so that we can dress in our fall clothing for at least one day out of the year.
Last year, I made these Pumpkin Cream Cheese Truffles and they were a huge hit! Right now, as I am typing this post, my recipe for this year's Pumpkin Party is in the oven and the aroma is filling the house (Pumpkin Spice Bars with Cream Cheese Icing). If this recipe is a hit, I will share next week!
Pumpkin Cream Cheese Truffles
Ingredients:
2 ounces (55g) full-fat cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners' sugar
1/3 cup (72g) pumpkin puree
1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
4 ounces (113g) white chocolate, coarsely chopped and melted
Topping:
10 ounces (283g) white chocolate, coarsely chopped
Optional Garnish: extra graham cracker crumbs
Directions:
With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar together in a large bowl until creamy - about 2 minutes. Add the pumpkin puree and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
Remove balls from the refrigerator and dip them in the chocolate using a dipping tool or two spoons. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are fine at room temperature for a few hours for serving.
Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.