Description
These Spiced Pumpkin Truffles are a delightful autumn treat combining creamy white chocolate, pumpkin puree, and warm spices. Coated in cinnamon sugar and optionally decorated with mini chocolate chips, they make a perfect bite-sized dessert that captures the essence of pumpkin spice season in an easy no-bake recipe.
Ingredients
Scale
For the Pumpkin Truffles:
- 4 ounces (115g) good quality white chocolate*
- 1/3 cup (80g) pumpkin puree (NOT pumpkin pie filling)**
- 1 tablespoon powdered sugar
- 1/2 teaspoon pumpkin pie spice or ground cinnamon
- 1 1/2 cups (195g) graham cracker crumbs
For the Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Mini chocolate chips (optional – for decorating)
Instructions
- Melt the white chocolate: Melt the white chocolate in the microwave or over a double boiler until smooth. For the microwave, heat in 10 second bursts stirring in between until fully melted. For a double boiler, place chocolate in a heat-safe bowl over simmering water ensuring the bowl bottom does not touch water, stirring regularly.
- Cool the melted chocolate: Set aside the melted chocolate for 5 to 10 minutes to cool slightly so it won’t cook the pumpkin mixture when combined.
- Combine pumpkin and spices: In a large bowl, mix the pumpkin puree, powdered sugar, and pumpkin pie spice or cinnamon until well blended. Adjust spices to your preference if desired.
- Add melted chocolate: Stir the cooled melted white chocolate into the pumpkin mixture until fully incorporated.
- Incorporate graham cracker crumbs: Fold in the graham cracker crumbs gradually until the mixture forms a thick, soft dough that can hold its shape.
- Chill the truffle dough: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours or until the dough is firm enough to scoop and roll into balls.
- Prepare cinnamon sugar coating: In a shallow bowl, mix together the granulated sugar and ground cinnamon.
- Form and coat truffles: Scoop 1 tablespoon-sized portions of the chilled dough, roll each into a smooth ball, then roll in the cinnamon sugar mixture until fully coated.
- Optional decoration: For a pumpkin look, press indents into the sides of each truffle using a toothpick or skewer to mimic pumpkin ridges, then press a mini chocolate chip into the top as the stem.
- Store and serve: Keep the truffles refrigerated until ready to enjoy for best texture and freshness.
Notes
- Use good quality white chocolate bar (Baker’s or couverture) for smoother melting and better flavor; avoid regular chocolate chips as they melt poorly.
- Use pure pumpkin puree without added sugars or spices, and avoid pumpkin pie filling or watery organic purees to ensure proper texture and flavor control.
- Microwave melting involves heating chocolate in short bursts with stirring in between to prevent burning.
- The double boiler method requires gentle simmering water and careful stirring to melt chocolate smoothly without overheating.
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
