Description
These Pumpkin Cream Cheese Truffles combine the warm flavors of pumpkin and cinnamon with the crunchy sweetness of gingersnap and graham cracker crumbs, all enveloped in a smooth white chocolate coating.
Ingredients
Scale
- 1 ½ cups gingersnap cookie crumbs (about 30 cookies)
- ¼ cup graham cracker crumbs (about 3 ½ whole crackers)
- 2 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- ¼ cup pumpkin puree
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ½ cup white chocolate chips
- 2 cups chopped white almond bark
Instructions
- In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to blend the gingersnap cookie crumbs, graham cracker crumbs, cream cheese, powdered sugar, pumpkin puree, ground cinnamon, and pinch of salt until fully combined into a uniform mixture.
- Place the white chocolate chips in a microwave-safe bowl and melt them at 50% power, stirring every 20 seconds to avoid burning, until fully melted—about 60 seconds.
- Add the melted white chocolate to the cookie crumb mixture and mix thoroughly, scraping down the sides and bottom of the bowl to ensure even incorporation. Cover and chill the mixture in the refrigerator for about 2 hours, or until firm enough to roll.
- Line baking sheets with parchment paper. Using a small cookie scoop or tablespoon, scoop out rounded heaping teaspoons of the chilled mixture. Roll each scoop into smooth, uniform balls and place them on the prepared baking sheets. Keep the truffles refrigerated while preparing the coating to maintain firmness.
- In a microwave-safe bowl, melt the chopped white almond bark at 50% power, stirring every 20 seconds until smooth and fully melted.
- Drop 2 to 3 truffles into the melted almond bark at a time. Use a fork or spoon to fully coat each truffle. Lift them out carefully, tapping the fork on the bowl’s edge to remove excess chocolate.
- Place the coated truffles onto the parchment paper-lined baking sheets. Optionally, garnish with extra cookie crumbs or a light dusting of ground cinnamon.
- Refrigerate the dipped truffles for about 30 minutes until the chocolate coating sets. Once firm, serve or store covered in the refrigerator until ready to enjoy.
Notes
- Perfect for fall celebrations or as a seasonal treat.
- Store in the refrigerator for freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Pumpkin Cream Cheese Truffles, Fall Desserts, Seasonal Treats