Pumpkin Cream Cheese Truffles
No-bake truffles with a spiced pumpkin and cream cheese centre, rolled in graham crumbs and dipped in white chocolate. Make them two days ahead for a holiday tray.
Pumpkin Cream Cheese Truffles
Ingredients
Centres
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 8 oz (225 g) cream cheese, softened
- ½ cup canned pumpkin purée
- ½ cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Coating
- 12 oz (340 g) white chocolate, chopped
- 1 teaspoon coconut oil or neutral oil
- ⅓ cup finely crushed gingersnaps or extra graham crumbs, for topping
Instructions
- Blot the pumpkin.
Spread the pumpkin purée on a double layer of paper towel and press with another sheet to soak up the surplus moisture.
- Mix the centres.
Beat the cream cheese with the powdered sugar, pumpkin pie spice, vanilla and salt until smooth. Beat in the blotted pumpkin, then fold in the graham crumbs. The mixture should be soft but hold a dent.
- Chill and roll.
Cover and refrigerate for 1 hour, until firm enough to handle. Line a tray with baking paper. Scoop level tablespoons, roll into balls and set on the tray. Freeze for 30 minutes.
- Dip.
Melt the white chocolate and oil in 20-second bursts in the microwave, stirring between each, until smooth. Drop in one truffle at a time, turn with a fork, lift out and tap off the extra. Set back on the tray and sprinkle with gingersnap crumbs before the coating sets.
- Set.
Refrigerate for at least 20 minutes, until the coating is firm.
Notes
Blotting matters: Canned pumpkin carries more water than cream cheese can absorb. Without this step the centres stay tacky and the coating slides off.
Cold centres, warm chocolate: Frozen centres dipped in chocolate that is only just melted give a thin, even shell. If the chocolate thickens, warm it for 10 seconds.
Chocolate: Use real white chocolate sold in bars, not candy melts, for a cleaner flavour. Chocolate chips contain stabilisers and coat unevenly.
Storage: Keep in an airtight container in the fridge for up to 5 days. Cream cheese makes them unsuitable for room-temperature serving beyond 2 hours.
