These pumpkin spice truffles are little bites of falling leaves and cozy sweaters! With a creamy pumpkin filling and a dusting of spice, they are sweet treats for chilly days.
Ever notice how these truffles disappear quickly? I always make extra because they’re just too good to resist. Perfect with a cup of hot cocoa for a sweet afternoon snack!
Key Ingredients & Substitutions
Pumpkin puree: Make sure to use canned pumpkin puree and not pumpkin pie filling. The filling has added sugars and spices that can change the recipe. You can use homemade pumpkin puree if you have it, just ensure it’s well-drained.
Ginger snap cookies: These create the base and add spice. If ginger snaps aren’t available, you could use speculoos cookies, graham crackers, or even shortbread cookies mixed with a bit of ground ginger for flavor.
Cream cheese: I love using full-fat cream cheese for a rich flavor and smooth texture. If you’re looking for a lighter option, you can use reduced-fat cream cheese or even mascarpone cheese for a slightly different taste and consistency.
White chocolate: While I prefer white chocolate chips for dipping, you can use dark or milk chocolate if you want a different flavor profile. Just be aware that this will change the overall taste of the truffles.
How Do You Get the Perfect Texture for Your Truffles?
The texture of your truffles is key, and it starts with mixing the ingredients properly. It’s crucial to blend the pumpkin and cream cheese until smooth and fully combined. Ensure no lumps remain, as they can prevent a nice, creamy finish.
- When rolling the truffles, wet your hands slightly to prevent sticking. This makes forming the balls easier.
- Chilling the truffles is essential. It firms them up before dipping, so they hold their shape better.
- While dipping in chocolate, let the excess chocolate drip off well. This keeps your coating from becoming too thick or uneven.
How to Make Pumpkin Spice Truffles
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 cups ginger snap cookies, finely crushed (about 30 cookies)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 ounces cream cheese, softened
- 12 ounces white chocolate chips or candy melts
- Crushed ginger snap cookies or cinnamon sugar, for topping
How Much Time Will You Need?
This delightful recipe requires about 15 minutes of prep time and at least 2 hours of chilling time to set. You’ll need an additional 30 minutes for the chocolate coating to harden. In total, plan for around 3 hours.
Step-by-Step Instructions:
1. Mix the Pumpkin and Spices:
In a large bowl, combine the pumpkin puree with the finely crushed ginger snap cookies, cinnamon, nutmeg, and cloves. Stir everything together until it’s well mixed and the spices are evenly distributed.
2. Add Cream Cheese:
Now, add the softened cream cheese to your pumpkin mixture. Mix it really well until you achieve a smooth, dough-like consistency. This step is important for that creamy truffle texture!
3. Shape the Truffles:
Using a small cookie scoop or spoon, scoop out tablespoon-sized portions of the mixture. Roll each portion into a ball with your hands and place them on a baking sheet lined with parchment paper. This helps prevent sticking.
4. Chill the Balls:
Pop the baking sheet into the fridge for at least 2 hours. Chilling them helps the truffles firm up so they hold their shape during the coating process.
5. Melt the Chocolate:
While the truffles chill, melt the white chocolate chips or candy melts. Put them in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until it’s completely smooth. Be careful not to overheat!
6. Dip the Truffles:
Once the pumpkin balls are firm, take them out of the fridge. Using a fork or a dipping tool, carefully dip each ball into the melted chocolate, coating it completely. Let any excess chocolate drip off.
7. Add Toppings:
Carefully place each dipped truffle back onto the parchment-lined sheet. Before the chocolate hardens, sprinkle crushed ginger snap cookies or cinnamon sugar on top for that lovely finishing touch!
8. Set the Coating:
Return the truffles to the fridge to chill until the chocolate coating is set, about 30 minutes. This makes sure they’re ready to enjoy!
9. Serve and Store:
Enjoy your pumpkin spice truffles chilled or at room temperature. If you have any leftovers, store them in an airtight container in the fridge for up to one week. But trust me, they won’t last long!
These luscious truffles boast a creamy pumpkin spice center enveloped in smooth white chocolate, topped with a delightful crunchy sprinkle. They’re the perfect treat for any fall gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and thoroughly puree it, then strain to remove excess moisture. This ensures the texture remains similar to canned pumpkin puree.
How Can I Make These Truffles Dairy-Free?
You can substitute the cream cheese with dairy-free cream cheese alternatives and use dairy-free white chocolate or a dark chocolate coating instead. This way, you can still enjoy the delicious flavor without the dairy!
Can I Freeze the Truffles?
Yes, these truffles freeze well! Once fully set and coated, place them in an airtight container separated by layers of parchment paper. They can be frozen for up to 3 months. Thaw them in the fridge before serving for the best texture.
What Should I Do If the Chocolate Coating Is Too Thick?
If your chocolate coating is thick or not smooth, try adding a teaspoon of vegetable oil or coconut oil to the melted chocolate. This will help thin it out and make for a smoother coating. Just be sure to stir well after adding!