White Chocolate Pumpkin Truffles Recipe
These White Chocolate Pumpkin Truffles combine the warm flavors of pumpkin and cinnamon with a creamy white chocolate coating for a delightful fall treat. Soft and rich on the inside with a crisp, sweet exterior, these bite-sized truffles are perfect for holiday parties or as a cozy seasonal dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 truffles 1x
- Category: Dessert, Candy
- Method: No-Bake, Mixing, Dipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Truffle Base
- 3 cups gingersnap cookie crumbs
- 1/2 cup pumpkin puree
- 1/2 cup graham cracker crumbs
- 4 tablespoons powdered sugar
- 4 ounces cream cheese, softened
- 1/2 teaspoon ground cinnamon
- 1 cup white chocolate chips
Coating
- 4 cups white candy melts (such as CandiQuik) or white chocolate chips
- Extra gingersnap crumbs for sprinkling (optional)
Instructions
- Prepare the Truffle Mixture: In a large mixing bowl, combine the gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, softened cream cheese, and ground cinnamon. Use an electric hand mixer to beat the mixture until it is smooth and fully combined, ensuring no lumps remain.
- Melt White Chocolate and Mix: Melt 1 cup of white chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring between each until fully melted. Stir the melted white chocolate into the pumpkin mixture until evenly incorporated. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours to firm up the mixture.
- Form Truffles: After chilling, remove the mixture from the refrigerator. Using your hands or a small cookie scoop, roll the mixture into 24 one-inch balls and set them aside on a parchment-lined surface.
- Melt Candy Coating: Line two baking sheets with parchment or wax paper. Melt the white candy melts (or white chocolate chips, if preferred) in a microwave-safe bowl in 20-second increments, stirring after each, until smooth and fully melted.
- Coat Truffles: One at a time, dip each truffle ball into the melted candy coating, using a spoon to ensure each truffle is fully covered. Lift the truffle out of the coating and gently tap to remove excess chocolate. Place coated truffles onto the prepared baking sheets. Immediately sprinkle extra gingersnap crumbs on top if desired before the coating sets.
- Set and Serve: Chill the dipped truffles uncovered in the refrigerator until the coating has fully hardened, about 20-30 minutes. Serve once set and enjoy the creamy, seasonal flavors.
Notes
- Use high-quality pumpkin puree for the best flavor.
- Ensure cream cheese is softened to room temperature for easier mixing.
- If you prefer, substitute white candy melts with all white chocolate chips for coating, though candy melts provide a better smooth finish.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- Allow truffles to come to room temperature for a few minutes before serving for the best texture.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 14g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: white chocolate pumpkin truffles, pumpkin desserts, fall treats, no-bake truffles, holiday candy
