No-Bake Pumpkin Truffles
Servings 24 truffles
Ingredients
Filling
- 4 oz cream cheese softened
- 2 tablespoons confectioners' sugar
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 ¾ cups graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Coating
- 10 oz white chocolate or dark chocolate
- graham cracker crumbs for dusting
Instructions
Make the Dough
- Beat the cream cheese and confectioners' sugar until smooth. Mix in the pumpkin puree, then the graham crumbs, pumpkin pie spice, and cinnamon until the dough is thick and smooth.
Chill and Roll
- Cover and refrigerate the dough at least 2 hours, until firm.
- Scoop into 1-inch balls, roll smooth, set on a parchment-lined tray, and chill another 30 minutes.
Dip and Set
- Melt the white chocolate gently in short bursts, stirring until smooth.
- Dip each chilled ball, let the excess drip off, and return it to the parchment. Dust the tops with graham crumbs and chill until the coating hardens.
Notes
- Blot the pumpkin: Press excess moisture from the pumpkin so the dough is firm enough to roll.
- Smooth coating: Chill the balls well and thin the chocolate with a little oil for a crack-free shell.
- Storage: Keep refrigerated up to a week or freeze up to 2 months.