It’s September and so that means that everywhere you look you will see pumpkin spice everything.
I have very strict personal standards when it comes to pumpkin spice. I enjoy pumpkin pie spiced baked goods, like pumpkin bread and cookies, and of course, pie, but….
Please don’t put pumpkin spice in my coffee. [gag]
Please don’t put it in my breakfast cereal. I will pass on the pumpkin pie spiced Skittles and Oreos!!! (that was a sentence that really did require three exclamation points.) No thank you to the pumpkin pie spiced liquor, bagels, or m&ms. You all enjoy. I will sit over here and enjoy pumpkin pie spice as it was intended.
You know, I just realized you’re probably only here reading this recipe because you love pumpkin pie spice and I am alienating you. Sigh. My big mouth.
Now, onto the truffles. These truffles? They are good. Smooth and creamy, packed with pumpkin pie spice, which, incidentally goes really well with white chocolate and graham crackers and cream cheese and pumpkin.
Pretty marvelous, actually. I love that word. Marvelous. It’s underused. Unlike pumpkin pie spice.
These are really beautiful too. They look complicated but they are so easy to make! The only thing that requires any patience whatsoever is allowing them to chill. Enjoy.
Recipe very slightly adapted from Sally’s Baking Addiction
- 2 ounces cream cheese, softened to room temperature
- 2 Tablespoons powdered sugar
- 1/3 cup pumpkin puree (I like Libby’s)
- 1 and 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 ounces white chocolate, chopped and melted
- 10 ounces white chocolate, coarsely chopped
- garnish: extra graham cracker crumbs mixed with a little cinnamon and sugar
- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy. This takes about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined well. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for at least 1 hour or up to 24 hours. You must chill or you will not be able to work with the truffles.
- Line two large baking sheets with parchment paper and set aside.
- Using your clean hands, roll the chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
- Melt the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl, like a Pyrex. A heat proof measuring cup is good too. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove balls from the refrigerator and dip them in the chocolate using a dipping tool or two forks. When lifting the truffle out of the chocolate, remember to tap the dipping tool or fork gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.
- Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator. These truffles taste even better after a day in the fridge so the pumpkin spice flavors can really come out.