Pumpkin Cream Cheese Truffles

Pumpkin Cream Cheese Truffle Ingredients

My secret ingredient for these truffles is the gingersnap and graham cracker crumbs. Combining them in the truffles adds unbeatable texture and flavor. For exact measurements, scroll to the bottom of the post.

Gingersnap Cookie: You want to buy ones that are crunchy, not soft. Graham Cracker: Blend these with the graham crackers, so they have the same texture. Cream cheese: You can use low-fat cream cheese. Confectioners’ Sugar: Otherwise known as powdered sugar. Pumpkin Puree: You won’t use the whole can. Save the rest in the fridge for another pumpkin recipe. Cinnamon: Blends well with the ginger. Salt: Just a pinch helps to balance the sweetness. White Chocolate Chips: Gives the truffles a rich, creamy texture and sweet flavor. White Almond Bark: Perfect for coating your truffles and saving you money!

How to Make Pumpkin Cream Cheese Truffles

Making these truffles is actually quite simple. They turn out incredibly delicious with little effort. Follow my instructions below to be blown away by these tasty treats! Your family won’t believe you made them!

Gingersnaps and Graham Crackers: Truffles need a soft, mold-able center so you can roll them into that iconic truffle shape. The gingersnap and graham cracker crumbs provide stability and an intense flavor to the pumpkin mixture. Pumpkin puree is watery, so the crumbs absorb the moisture. Crumb Tip: The finer the crumb, the easier the filling will be to shape, roll, and mix together. Make your crumbs by placing the cookies or crackers in a large ziplock bag and rolling with a rolling pin. For finer crumbs, pulse the cookies and crackers in a food processor or blender until they are fine crumbs. Melting White Chocolate Chips: White chocolate chips are made to hold their shape when melted. It can be tricky to get it the right consistency. You want to melt them in small increments and stir them often. This helps break them down and not burn them. You can use white chocolate chips to dip the truffles instead of almond bark. Chocolate is more temperamental and may need to be remelted during the dipping process. Alternatively you can use white dipping chocolate instead of the 2 cups of almond bark for dipping.

Alternative Chocolate: Try using dark, semi-sweet, or milk chocolate to dip your truffles! You can use 2 cups of semi-sweet or milk chocolate chips instead of the almond bark for dipping. Garnish: Sprinkle with pumpkin pie spice or coarse salt for a different flavor. Filling: Add in ¼ cup of finely chopped walnuts or pecans for a little extra crunch. Substitute: You can substitute pumpkin pie spice for cinnamon or add ¼ teaspoon of ground nutmeg or ground ginger with the cinnamon for a bit of added spice.