Dark Chocolate Pumpkin Truffles
These Dark Chocolate Pumpkin Truffles are sure to be a hit wherever you serve them, be it thanksgiving dessert or just a fall weekend treat. They’re rich, festive, and the perfect balance of fall flavors and indulgent chocolate. Happy truffle-making!
Print Recipe
Ingredients
For the Filling:
- 1/2 cup pumpkin puree (pure pumpkin)
- 1/4 cup cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 cup powdered sugar
- 1 cup graham cracker crumbs (use gingersnap crumbs)
For the Coating:
- 10 oz dark chocolate, chopped (or dark chocolate chips)
- 1 tbsp coconut oil optional
For Garnish (optional):
- Sea salt flakes
- Crushed graham crackers
- A dusting of cocoa powder
Instructions
- In a mixing bowl, blend together the pumpkin puree, softened cream cheese, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
- Stir in the powdered sugar and graham cracker crumbs until the mixture is well combined and holds together.
- Cover the bowl and refrigerate the filling for at least 2 hours, or until it’s firm enough to roll into balls.
- Once firm, use a spoon or small cookie scoop to roll the filling into 1-inch balls. Place them on a parchment-lined baking sheet and pop them into the freezer for 30 minutes to set.
- While the truffles are freezing, melt the dark chocolate and optional coconut oil in a double boiler or microwave in short 20-second bursts. Stir until smooth.
- Using a fork or toothpick, dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the truffles back on the parchment.
- Before the chocolate sets, sprinkle a little sea salt, crushed graham crackers, or cocoa powder on top of each truffle for that extra touch.
- Refrigerate the truffles for 15 minutes or until the chocolate is fully hardened.
Servings: 20 truffles
Calories: 130kcal