How to Make Pumpkin Spice Truffles
Your new favorite Fall treat.
Hi! Truffle, anyone?
I mean, there’s plenty to share. ↓
In the name of all things candy addiction, today I’m sharing what I consider to be the best damn candy around. I mean, I wrote an entire cookbook on candy! Clearly, I love the stuff. But I’m telling you that this very pumpkin truffle recipe is one of my all-time favorites. And it’s not even a recipe in my candy cookbook! Nope. I saved this pumpkin spice truffle recipe just for my blog today. And I shared it on delish.com last week, too.
By the way, have you tried the pumpkin spice toffee recipe on page 109 yet? It’s like a pumpkin spice latte meets a plate of buttery toffee one day and the two collide forces. And it’s redonkulous. Sorry for saying redonklous.
Let me explain how I formulated today’s candy recipe. The truffles you see here are actually my 4th try making them. The first batch, I used gingersnap cookie crumbs in the filling. Ahh, bad choice. Way too much molasses/ginger flavor overpowering the pumpkin. Second batch: graham cracker crumbs. Excellent! I found a more mellow base for the truffle filling. BUT the truffle’s texture wasn’t very smooth and lush, like most truffles we all know and love. I needed something velvety to add– more pumpkin? Well well well. That was a huge mistake! More pumpkin just made the truffle filling wet and unworkable.
Pours a glass of wine. How to fix my truffle problems??
Finally. Batch number 4… a winner! Unlike regular truffles filled with chocolate ganache, my pumpkin spice truffles are filled with pumpkin, graham cracker, and cream cheese. Melted white chocolate and a touch of confectioners’ sugar smooth out the filling, while pumpkin pie spice and cinnamon accentuate the pumpkin flavor. If you love Oreo Truffles (who doesn’t?!), you’ll adore my pumpkin spice truffles. Sort of the same thing!
The most important part of this pumpkin truffle recipe, besides using all of the correct ingredients, is chilling the truffle mixture. So imperative! The truffle mixture is very soft, so it must be refrigerated for at least 1 hour before you can roll it into balls. After rolling each truffle, chill them one more time. This time for only 30 minutes or so.
Cold truffle filling is so much easier to work with.
Then, it’s time to dip the truffles in melted chocolate. Grab your dipping tool! You can dip the truffles into white chocolate, milk chocolate, or dark chocolate. Please don’t make me choose a favorite. Pleeeeeeeeease.
Sprinkle each with some graham cracker crumbs or a sprinkle of cinnamon/sugar.
Little bites of Fall, I call them. ♥ ♥
What will you try first. The white chocolate pumpkin spice truffle?
Or the dark chocolate pumpkin spice truffle?
THERE IS NO WRONG ANSWER.
Taste testers (you know who you are!) and I both agree that the truffle taste better on day two– after the pumpkin and spice flavors have developed. Great make ahead recipe!
Pumpkin Spice Truffles
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.
- 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
- 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
- optional garnish: extra graham cracker crumbs or cinnamon/sugar
- Double boiler or microwave
- Handheld or stand mixer fitted with a paddle attachment
- Dipping tool (highly recommended for dipping!)
- 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.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
- During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
- Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.
Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
- You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
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