This is one of those recipes where the name says it all. I mean, how could you not want to eat these after just reading that title? I made a batch over the weekend and then sent them all into work with my husband (minus one or two… or five). They were too dangerous to keep around the house. I may have even changed my mind at one point and tried to convince him that I needed to keep them all so I could “remember how they tasted for writing up the recipe.” Yeah, he saw right through that. I’m not as sly as I think.
Truffles are one of those desserts that always seem to impress others, yet they are fairly easy to make. I was looking for a simple pumpkin dessert and came across a recipe for pumpkin cream cheese truffles. I used that as a base and made some slight adjustments to turn them into pumpkin spice latte truffles. And I could not be happier with the result.
These truffles have a great balance of pumpkin, spices, and just the right amount of espresso flavor. Not too strong but definitely there. You get some extra sweetness from the white chocolate coating, rounding out one excellent dessert. My husband tried one and exclaimed, “It’s like fall in my mouth.” To which I started cracking up laughing. He’s not exactly the type to exclaim such remarks. Unless he’s being sarcastic, but this time he was dead serious. So you know this recipe is a winner.
- 1 cup chopped good quality white chocolate
- ½ cup canned pumpkin puree
- ⅔ cup gingersnap crumbs, plus extra for garnish
- ⅔ cup graham cracker crumbs, plus extra for garnish
- 2 tablespoons confectioners’ sugar
- 2 teaspoons espresso powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- pinch of salt
- 4 ounces cream cheese, softened
- 16 to 20 ounces good quality white chocolate (or white chocolate almond bark), for dipping
- Add the 1 cup chopped white chocolate to a medium size microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Add in the pumpkin, gingersnap crumbs, graham cracker crumbs, confectioners’ sugar, espresso powder, cinnamon, nutmeg and salt. Mix until well combined. Next add in the cream cheese. Mix until well combined and smooth. Place the bowl in the refrigerator and let chill until the mixture is hard enough to roll into balls, about 2 hours.
- Line a baking sheet with wax or parchment paper. Roll the pumpkin mixture into small balls, about 1-inch in size, and place on the prepared baking sheet (I used my small dough scoop). Place the baking sheet in your freezer and chill for about 20 to 30 minutes, until the balls are firm.
- Add the dipping chocolate to a microwave safe bowl. Microwave using the same method described above until the chocolate is completely melted. Using two forks, dip the truffles into the melted chocolate so that they are well coated, shake off the excess chocolate and place back on the prepared baking sheet to set. If desired, sprinkle the top with extra gingersnap or graham cracker crumbs. If at any point the truffles are no longer hard enough to dip, put them back in the freezer for a few minutes to firm up.
- Once all the truffles have been dipped, place the baking sheet in the refrigerator until the chocolate is completely set. Remove the truffles from the baking sheet. Store in the refrigerator until ready to serve.