What’s better than pumpkin and chocolate? The answer is NOT MUCH. With Thanksgiving coming this week, I couldn’t pass up the chance to share the recipe for something that has quickly become one of my favorite seasonal bite-sized treats.
If you are looking for something quick, easy and delicious, look no further! Pumpkin Pie Truffles are the perfect size and flavor for any Thanksgiving celebration.
My Cuisinart Food Processor is one of my saving graces in the kitchen.There isn’t a whole lot that this beauty can’t do. I use it to chop up graham crackers for this recipe (I used to have to throw them in a sandwich bag and mash them by hand!).
My niece helped to measure, mix and dip the pumpkin pie truffles. She’s only four years old, so this is definitely a very kid friendly recipe. When I have little assistants, I typically have them measure out the ingredients separately and then dump into the mixing bowl to ensure that measurements are accurate prior to mixing.
When it comes to chocolate, Wilton Melts are the way to go. Hands down. The dark chocolate and the white chocolate are my favorite. They tend to be more expensive than your traditional chocolate chips, but there is a reason for that. They are easy and delicious. I will say that after a few years of running my own baking business, I learned some tips and tricks. Joann Fabrics typically has the Melts on sale, plus they allow you to stack other coupons (you can download their app to automatically access coupons or you sign up for their e-mail and mailing lists to get more coupons that way).
I use a glass bowl to melt chocolates most effectively. I dump in the entire bag and microwave for two minutes. You can mix periodically if needed, but always be sure to do so at the end in order to ensure that there are no clumps prior to dipping. You will also want to stir periodically as you dip in order to prevent the chocolate from hardening prematurely.
- 1 3/4 cups crushed graham crackers
- 1/3 cup pumpkin puree
- 2 oz. softened cream cheese
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 tablespoons powdered sugar
- Crush graham crackers using a food processor
- Use a hand mixer or stand mixer to mix in 2 oz. softened cream cheese, pumpkin puree, pumpkin spice, cinnamon and powdered sugar
- Roll mixture into 1 inch balls
- Place on baking sheet lined with parchment paper
- Place baking sheet in freezer for 20-30 minutes until pumpkin balls are hard
- Before removing baking sheets from freezer, melt and stir one bag Wilton Melts (2 min)
- Remove pumpkin balls from freezer
- Dip one ball at a time, using a spoon or a toothpick to ensure that surface area is covered
- Place on backing sheet
- Immediately sprinkle with extra crushed graham crackers
1 batch will yield approximately 18 truffles. I typically double the recipe for larger events. This also ensures that I can taste test a few prior to feeding them to guests (always the most thoughtful hostess, especially when it comes to chocolate :)!
I hope you find that these pumpkin pie truffles are the perfect addition to your Thanksgiving traditions this year!