It’s finally fall, the season of cool temperatures, changing leaves, and everything pumpkin-flavored. This Tips and Tricks post is no exception. What says fall better than a pumpkin spice truffle? These desserts are not only pretty to look at, they are also super easy to make!
PUMPKIN SPICE TRUFFLES
Yield: 35 truffles
Prep Time: 1 hour
Total Time: 2 hours, 35 minutes
What you will need:
For the truffle:
- 2 oz full-fat cream cheese, softened to room temperature
- 2 tbsp confectioner’s sugar
- 1/3 cup pumpkin puree
- 1 3/4 cups graham cracker crumbs (about 12 full-sheet graham crackers(
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 4 oz white chocolate, coarsely chopped and melted
For the topping:
- 10 oz dark or white chocolate, coarsely chopped and melted
- Note from Tiffany: Use very low heat to prevent chocolate from burning!
- optional garnish: sugar crystals, cinnamon, pumpkin spice, or graham cracker crumbs
Equipment:
- Standing mixer w/ paddle attachment
- Tiny ice cream scoop
- Note from Tiffany: The scoop is to keep the truffles uniform.
What you will do:
- With a stand mixer and paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy — about 2 minutes. Add the pumpkin 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 should be soft and thick.
- Cover mix tightly and refrigerate anywhere from 1 to 24 hours. Chilling is mandatory.
- Note from Tiffany: at this point, you can place balls into a sealed, air-tight container and freeze for up to 2 months or refrigerate for 5 days.
- Set out two large sheet pans and line with parchment. Set aside.
- Using an ice cream scoop, take small amounts of mixture and roll into balls. Place balls onto baking sheets. There should be about 35 total. Chill balls in refrigerator anywhere from 30 minutes to 24 hours.
- During the last minutes of chilling, begin melting chocolate. You can melt the chocolate in a double broiler or microwave. If using a microwave: place the chocolate in a medium heat-proof bowl. Melt in 30-second increments in microwave, stirring after each increment until completely melted and smooth. Let warm chocolate sit 5 minutes to cool before dipping. Alternatively, you can temper chocolate. If tempering, do not place or store truffles in the refrigerator.
- Remove balls from refrigerator and dip them in chocolate using a spoon or dipping tool. When lifting truffles out of chocolate, remember to tap spoon/tool on the side of the bowl to allow excess chocolate to drip off.
- Place truffles back onto baking sheet after dipping each one. Sprinkle with desired topping (cinnamon, pumpkin spice, graham cracker crumbs, or sugar) and place sheets back in refrigerator to completely set before serving. Truffles are OK at room temperature for a few hours for serving.
- Enjoy!
Check out the video below to watch how these yummy treats are made! We hope you enjoy these as much as we do! This recipe comes from http://sallysbakingaddiction.com/.
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