Description
Delightfully sweet and spiced, these Spiced Pumpkin Truffles combine creamy white chocolate with pumpkin puree and warming spices for a cozy treat. Rolled in cinnamon sugar for a perfect finish, these truffles are easy to make and perfect for fall or holiday celebrations.
Ingredients
Scale
Truffle Base
- 4 ounces (115g) good quality white chocolate
- 1/3 cup (80g) pure pumpkin puree (NOT pumpkin pie filling)
- 1 tablespoon powdered sugar
- 1/2 teaspoon pumpkin pie spice or ground cinnamon
- 1 1/2 cups (195g) graham cracker crumbs
Coating
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Optional Decoration
- Mini chocolate chips (for decorating)
Instructions
- Melt the Chocolate: Gently melt the white chocolate using a microwave in short bursts or use a double boiler method until it is smooth and creamy. Set aside to cool for 5 to 10 minutes.
- Combine Pumpkin Mixture: In a large bowl, mix together the pure pumpkin puree, powdered sugar, and pumpkin pie spice (or cinnamon) until well incorporated to create a flavorful base.
- Add Melted Chocolate: Pour the slightly cooled melted white chocolate into the pumpkin mixture and stir thoroughly to combine all ingredients into a smooth mixture.
- Fold in Graham Cracker Crumbs: Gently fold the graham cracker crumbs into the pumpkin and chocolate mixture until you obtain a thick, soft dough-like consistency.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the truffle dough for 1 to 2 hours, or until it is firm enough to scoop and roll without sticking excessively.
- Prepare Coating: In a shallow bowl, mix granulated sugar and ground cinnamon to create the cinnamon sugar coating for the truffles.
- Form Truffles: Scoop out approximately 1 tablespoon of the chilled dough, then roll it between your palms to create smooth balls. Roll each ball in the cinnamon sugar mixture until well coated.
- Optional Decoration: To resemble little pumpkins, press gentle indentations into the sides of the truffles using a toothpick, skewer, or knife, creating ridges. Press a mini chocolate chip on top of each truffle to represent the pumpkin stem.
- Store and Serve: Keep the finished truffles refrigerated until ready to enjoy, serving chilled for best flavor and texture.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices affecting the flavor.
- You can adjust the spice level by varying the pumpkin pie spice or substituting your favorite warm spices such as nutmeg or allspice.
- Chilling the dough thoroughly is crucial for easy shaping and clean coating of the truffles.
- The optional decoration with mini chocolate chips adds a charming look but can be omitted if desired.
- Store truffles in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 8g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
