Pumpkin Truffles

These Pumpkin Truffles are the perfect bite sized fall flavored pumpkin spice treat. They're delicious, super simple to make, and are always a hit!

Prep Time30

Chill Time and Then Setting Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 101kcal

In a heat-proof, microwave-safe bowl, add ¾ cup of white chocolate and heat it in the microwave in 15 second intervals - stirring after each round. Once the chocolate is melted, set aside to cool.
In a mixing bowl, add the pumpkin puree and cream cheese and beat until smooth with an electric mixer.
Crush the graham crackers to crumbs using a food processor or by putting them into a ziptop bag and crushing them with a rolling pin.
Add the graham cracker crumbs, powdered sugar, and pumpkin spice to the mixing bowl and mix well.
Pour the melted white chocolate in the mixing bowl.
Mix until all is fully combined.
Cover the bowl with saran wrap and put it into the refrigerator for at least 30 minutes.
Line a baking sheet with parchment paper.
Cover your hands with powdered sugar then scrape out a heaped teaspoon of the mixture from the bowl and roll into a ball using your hands. Set on the baking sheet.
Repeat until all the mixture is used and the balls have been formed.
Put the rolled balls back into the refrigerator while you melt the other chocolate.
Add the 1 cup white chocolate and 4 ounces semi-sweet chocolate to separate microwave-safe bowls.
Melt the chocolate in the microwave in 15 second intervals - stirring after each round.
Dip the truffle balls, one at a time into the melted chocolate.
Sprinkle them with a few graham cracker crumbs if you like. Put the chocolate-covered balls back onto the parchment lined baking sheet to set either at room temperature or in the refrigerator.

Always refrigerate these treats when not serving them so the chocolate doesn't risk melting.
I don't recommend using more than a 1/2 teaspoon of pumpkin spice since it has such a strong flavor. Using too much can be very overwhelming.
I recommend buying the most expensive chocolate that you can afford to make these truffles. A high-quality chocolate really does make all the difference when coating these.
Be sure you use pumpkin puree not pumpkin pie filling. they seem similar but are very different in flavor.
Don't skip covering your hands with powdered sugar before rolling the truffles. It may seem silly or like something you can skip, but trust me, it is a must as it stops the pumpkin mixture from sticking. It will help you to get perfectly shaped round balls too. Just take the few minutes to get messy and get it done right.
To scrape out the mixture we used a melon baller. A melon baller is typically equivalent to a heaped teaspoon for this recipe. You can use a Tablespoon cookie scoop for this recipe, but you will end up with smaller truffles.
Once the Pumpkin Truffles have been coated with chocolate they will set quickly. You can put them into the refrigerator to speed the process up even more if needed.