Pumpkin Spice Truffles Recipe


Like most candy recipes, there isn't room for ingredient substitution. I always recommend following the recipe as written. I find these truffles get even better-- and the pumpkin flavor becomes more prominent-- after a day or two in the refrigerator.


yield: 35 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 spice1
1/2 teaspoon ground cinnamon
4 ounces (113g) white chocolate, coarsely chopped and melted

Topping
10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
optional garnish: extra graham cracker crumbs or cinnamon/sugar

Special Equipment
Double boiler or microwave
Handheld or stand mixer fitted with a paddle attachment
Dipping tool (highly recommended for dipping!)

Directions:

  1. With a handheld or stand mixer fitted with a 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 is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Visit Pumpkin Spice Truffles @ sallysbakingaddiction.com for full directions.

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