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Pumpkin, cream cheese, graham crumbs and white chocolate form a chilled truffle center. A separate chocolate coating finishes the bite-sized sweets; the filling needs two chilling stages before dipping.
The smaller amount of white chocolate belongs inside the filling. The larger amount is reserved for coating. Measure them into different bowls before melting; using all the chocolate for dipping would leave out part of the center’s structure. The finished candy is a chocolate-coated truffle, not simply a spoonful of cheesecake rolled in crumbs.
Ingredients and measurements
- 2 ounces (57 g) full-fat block cream cheese, softened
- 2 tablespoons (15 g) powdered sugar; 1/3 cup (72 g) plain canned pumpkin puree
- 1 3/4 cups (175 g) fine graham cracker crumbs
- 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon
- 4 ounces (113 g) white baking chocolate, melted, for the filling
- 10 ounces (283 g) white or semisweet baking chocolate, for coating; Optional: a little extra graham crumb for decorating
Preparation method
- Stage 1
Beat cream cheese and powdered sugar smooth, then blend in pumpkin.
- Stage 2
Mix in measured crumbs, spices and melted filling chocolate. Cover and refrigerate at least one hour.
- Stage 3
Divide the chilled filling into small, similarly sized balls on parchment. Refrigerate another 30 minutes.
- Stage 4
Melt coating chocolate gently in short microwave intervals, stirring between them, or over a double boiler. Keep water out.
- Stage 5
Let the coating cool slightly, then dip each cold ball with a fork, drain excess and return to parchment. Add optional crumbs before the shell sets.
- Stage 6
Refrigerate until the coating is firm, about 30 minutes, and keep chilled until serving.
Choose plain canned pumpkin puree, not sweetened pumpkin pie filling. Measure the amount in the recipe instead of emptying a whole can into the bowl. Keep unused puree separate for another recipe. Homemade puree can contain much more free liquid, so it is not a reliable unmeasured swap here.
What if the centers feel soft?
Chill the mixed filling before shaping, then chill the shaped pieces again. If the mixture warms in your hands, return it to the refrigerator rather than adding a succession of unmeasured crumbs. Make the pieces similar in size so a few oversized centers do not remain soft while the small ones are ready.
How can dipping be kept manageable?
Work with a small group of cold centers and leave the rest refrigerated. Use a bowl deep enough to lower a piece into the melted coating, lift with a fork and let the excess drain. Do not pour water into thick chocolate; moisture can make it seize. Rewarm gently according to the chocolate package if it becomes difficult to work with.
Serving and storage
Store the finished truffles in a covered container in the refrigerator and use within three to four days. Separate layers with parchment. Put out a small serving plate and refill it from the refrigerator; return perishable sweets to cold storage within two hours, or one hour above 90°F.
For another dessert, see no bake christmas pecan pie balls or peppermint bark. Use that recipe’s own quantities rather than mixing formulas. Formula adapted from Sally McKenney’s Pumpkin Spice Truffles. The ingredient proportions and core method are credited to that source; the preparation guidance here is editorial research. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative and are not evidence of a test bake.
Common Questions About This Recipe
- Why are there two chocolate amounts?
The smaller amount of white chocolate belongs inside the filling. The larger amount is reserved for coating. Measure them into different bowls before melting; using all the chocolate for dipping would leave out part of the center’s structure. The finished candy is a chocolate-coated truffle, not simply a spoonful of cheesecake rolled in crumbs.
- Which pumpkin should be used?
Choose plain canned pumpkin puree, not sweetened pumpkin pie filling. Measure the amount in the recipe instead of emptying a whole can into the bowl. Keep unused puree separate for another recipe. Homemade puree can contain much more free liquid, so it is not a reliable unmeasured swap here.
- What if the centers feel soft?
Chill the mixed filling before shaping, then chill the shaped pieces again. If the mixture warms in your hands, return it to the refrigerator rather than adding a succession of unmeasured crumbs. Make the pieces similar in size so a few oversized centers do not remain soft while the small ones are ready.
- How can dipping be kept manageable?
Work with a small group of cold centers and leave the rest refrigerated. Use a bowl deep enough to lower a piece into the melted coating, lift with a fork and let the excess drain. Do not pour water into thick chocolate; moisture can make it seize. Rewarm gently according to the chocolate package if it becomes difficult to work with.