Cinnamon-spiced pumpkin purée marries cream cheese and graham crackers in these seasonal candy truffles. Charming little treats that are far too easy to pop into your mouth like there’s no tomorrow. Not that I would know anything about that.
I haven’t been showing pumpkin enough love lately. Unlike the year my sister and I brought home a giant pumpkin which we proceeded to cook into 15 pounds of purée.
Determined to use it all up we stayed awake into the wee hours of the morning baking every pumpkin recipe we could find. When my parents awoke they found every available space in the kitchen covered with pumpkin infused delight. Cookies, muffins, cupcakes, bundt cake, layer cake and pies.
Whoever said those giant pumpkins aren’t good for baking? They made a mistake. Everything we made was completely delicious. Never mind that we ate pumpkin for breakfast, lunch and dinner the entire week.
So you see, this being only my second pumpkin recipe of the season I clearly have a lot of making up to do.