Pumpkin Spice Truffles

I shared this recipe last year on Sammi Carter’s (now retired) blog, but for those of you who haven’t seen it, I decided to share it again because it’s almost Halloween, and Halloween is one of my favorite times of the year. I found this recipe on About.com and thought these truffles were so cute, I couldn’t resist sharing.

Are they cute, or what?

The recipe says that they’re “bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices.” The cream cheese flavor isn’t overwhelming, but gives the candies a pleasant cheesecake flavor. I’ll post the basic recipe here, but you can find the full thing here:

INGREDIENTS:

  • 6 oz white chocolate, chopped (or use chips)
  • 2 oz cream cheese, room temperature
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp pumpkin pie spice
  • 3/4 cup powdered dry milk
  • 3/4 cup powdered sugar
  • 1.5 cups graham cracker crumbs (I recommend using cinnamon grahams)
  • 1 lb orange colored candy coating
  • 3 oz green colored candy coating

Yield 24-30 truffles

PREPARATION:

1. In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now.

2. Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.

3. Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.

4. Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.

5. The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.

6. When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.

7. Melt the orange candy coating in a microwave-safe bowl until melted and fluid.

8. Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.

9. To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.

pumpkin spice truffles10. Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves. (Note: There are two #9s in the recipe on the website. I’ve renumbered here.) 

11. Refrigerate the truffles to set the coating, for about 10 minutes, before serving. Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.
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