In the Kitchen: Pumpkin Cream Cheese Truffles

I have to say, I impressed myself with this one. Words can hardly describe the deliciousness of these heavenly bites, though I was reluctant to eat them because they just looked so darn cute on the plate. Make them as a special dessert, take them to a party or package them as gifts – trust me, your friends will be impressed, too. The recipe is surprisingly easy (though you can pretend you slaved for hours) and you’ll find a link to a printable recipe card at the end of this post.

Prep time: 30 min | Makes 30 truffles
1/2 cup white chocolate chunks, wafers or chips
2 cups white and/or milk chocolate chunks, wafers or chips
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup graham cracker crumbs
1/4 cup canned pumpkin
1 tablespoon confectioners sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
pinch of salt
2 ounces cream cheese, softened
This recipe calls for 1/2 teaspoon of orange zest which is simply shavings from the skin of an orange. You can use a zester or the smallest part of your grater and scrape the outside of the orange against it. Do not go too deep, as you only want the orange skin, not the white layer underneath.

Now onto the recipe! In a large bowl add the pumpkin, softened cream cheese and orange zest.
Melt 1/2 cup white chocolate in a double boiler over medium heat or in a small bowl in the microwave as instructed on the package and add to the pumpkin mixture.

In a small bowl mix the gingersnap crumbs, graham cracker crumbs, sugar, cinnamon and salt. Add to the pumpkin mixture and beat with an electric mixer until smooth.
Cover and chill until solid enough to roll into balls, about 2 hours.

Line two baking sheets with parchment paper. Scoop 1 teaspoon pumpkin mixture at a time and roll into balls. Set them on one of the baking sheets. It seems like there is not much filling in the bowl but don’t make the balls too big, a little bit goes a long way when you eat them. I used a melon ball scoop to size mine and it worked great.
Set some gingersnap crumbs nearby to sprinkle on top.

Melt the remaining chocolate in a double boiler or in the microwave, transfer to a small, deep bowl. Drop one pumpkin ball into the chocolate at a time, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, let any excess drip off and transfer to the other baking sheet. Sprinkle a few crumbs on top. Once finished, chill truffles until chocolate is completely set, about one hour.
This recipe originally called for only white chocolate but I decided to try some with milk chocolate and they were equally delicious! I was amazed at how different the two tasted. I’d love to hear if you give this one a try, enjoy!

Find more easy and delicious recipes here.

19 thoughts on “In the Kitchen: Pumpkin Cream Cheese Truffles

  1. Techiecat says:

    If made as gifts (e.g. at Christmas time), how long can you keep them for? Would one have to make them, the evening before giving them, and then they must be eaten on that same day after? Or do they last longer?
    Refrigerated or not?


  2. Linz says:

    Do you know if you can freeze them? And if so, how long would they keep once frozen? Just curious because I'd like to make some ahead of time for Thanksgiving.

    Thanks for the recipe…can't wait to try them! πŸ™‚


  3. lillyella says:

    yes, you can freeze them! I cannot say how long but I imagine up to 6 months would not be a problem. They would definitely be fine for a few months at least. Just be sure to store them in an airtight container.


  4. btaylor says:

    Nicole! I made these last week and they are scrumptious! I added a little too much orange zest and they are really citrusy, but it's really ok. I just wish with the extra citrus that I'd used dark, bitter chocolate. I hope to find one for peanut butter truffles, because the boy would love them πŸ™‚ Thanks for posting your wonderful photos!


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