Description
Delightfully creamy and indulgent, these White Chocolate Pumpkin Truffles combine smooth white chocolate, seasonal pumpkin puree, and warm pumpkin pie spice for a perfect no-bake fall treat. Coated in melted white chocolate and lightly dusted with spices or crushed graham crackers, these truffles are an elegant dessert ideal for holidays and cozy gatherings.
Ingredients
Scale
Truffle Base
- 1 cup white chocolate chips
- 8 ounces cream cheese, softened
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
Coating
- 2 cups white chocolate melting wafers
- 1 tablespoon coconut oil or shortening
Garnish (Optional)
- Extra pumpkin pie spice
- Crushed graham crackers
Instructions
- Prepare Cream Cheese Mixture: In a medium mixing bowl, beat the softened cream cheese until smooth and creamy to create a soft base for the truffles.
- Combine Pumpkin and Spices: Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese and mix until everything is thoroughly combined for a flavorful blend.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, mixing continuously until a thick dough forms, making it easy to shape into balls.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the mixture to distribute chocolatey bites throughout the truffles.
- Chill the Mixture: Cover the bowl and refrigerate for 1 to 2 hours until the dough firms up and is scoopable.
- Scoop and Shape Truffles: Once chilled, scoop tablespoon-sized portions and roll them into smooth balls, then place them on a parchment-lined baking sheet.
- Freeze the Truffles: Freeze the shaped truffles for 20 to 30 minutes to firm them up further, preparing them for coating.
- Melt Chocolate Coating: While the truffles freeze, melt the white chocolate melting wafers with the coconut oil in short microwave intervals, stirring until smooth and glossy.
- Dip Truffles in Chocolate: Dip each chilled truffle into the melted white chocolate, letting excess drip off, then return to the parchment-lined baking sheet.
- Garnish and Set: Before the coating sets, sprinkle with extra pumpkin pie spice or crushed graham crackers for added texture and flavor.
- Chill Until Firm: Refrigerate the coated truffles until the chocolate is set, then serve chilled for best taste and texture.
Notes
- For a stronger pumpkin spice flavor, add an extra 1/4 teaspoon of cinnamon or nutmeg to the mixture.
- Store the truffles refrigerated in an airtight container for up to 5 days to maintain freshness.
- These truffles freeze well and can be stored frozen for up to 1 month.
- Handle gently when dipping to keep the shape intact.
