Amazing chocolate pumpkin truffles that are absolutely delicious! Everyone will be grabbing for seconds and thirds!
I am a huge fan of truffles during the holiday season. I usually start to make them early in September with pumpkin for the fall flavor. Towards the end of the year, I do not care which flavor I am making because it usually has chocolate.
Chocolate + pumpkin = a match made in heaven! Wouldn’t you agree?
Check out 35 Pumpkin Desserts here!
Drool over homemade pumpkin cinnamon rolls here
Now these chocolate pumpkin truffles are so good that is it really hard to eat just one or two. So far I’ve had like 5 within a couple of minutes. Oops. Thank goodness the recipe makes 18!
How many pumpkin goodies have you had so far this year? I’ve had way too many, way too many to count. 🙂
For these truffles, you will need a little patience. Well… about 3 hours of patience because you really need the dough to set-up properly. Once it is mixed together in the food processor, it will be very sticky and very wet. No worries, though, after 3 hours they are ready to go. The dough will be a tad-bit sticky, but nothing too serious.
There is one tip that I always use for the chocolate when covering the filling of the truffle. When you are melting your chocolate, add a few splashes of coconut oil or anytime of oil you have on hand. It makes the chocolate a little thinner and adds a nice shine.
- ¼ cup pumpkin puree (not pumpkin pie filling)
- ⅔ cup crushed honey graham crackers + extra for garnish
- 1 ounce cream cheese
- 1 tablespoon confectioners sugar
- pinch pumpkin pie spice
- ½ cup white chocolate chips
- 4 ounces chocolate, I used a semi-sweet Baker's Bar
- Prepare the filling by adding the pumpkin puree, graham crackers, cream cheese, confections sugar, and pumpkin pie spice to a food processor. Melt the white chocolate chips. Add in the white chocolate chips to the mixture. Pulse until the mixture is a dough texture and consistency. Place into a refrigerator to chill for at least 3 hours.
- Prepare the chocolate coating by melting the chocolate. Remove the filling form the refrigerator and roll into 18 round-balls. Dip the filling into the chocolate using a fork, making sure to coat the entire filling. Place onto a baking sheet once you have coated them. Sprinkle the extra crushed graham crackers on top and place into the refrigerator to chill for 15 minutes.
You will also love learning how to Make Your Own Chocolate Truffles!
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