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.
Cinnamon spiced pumpkin puree marries cream cheese and graham crackers in these seasonal candy truffles.
- In a large mixing bowl beat the cream cheese and sugar together on medium speed 2-3 minutes. On low speed beat in pumpkin, cinnamon, nutmeg and vanilla.
- Mix in 2 cups of the graham cracker crumbs. The mixture should be very thick and stiff, if not add more crumbs, keep in mind it will thicken further upon refrigerating. Refrigerate at least 1 hour - 2 to 3 is better.
- Line 2 baking sheets with parchment paper. Scoop up rounded tablespoons of the pumpkin puree and roll into balls. Place on parchment. Repeat until all the mixture is used. Refrigerate at least 1 hour or overnight if possible. If your truffles are bumpy you can re-roll them again after chilling to smooth them out.
- Work in 2 batches to coat the truffles with chocolate.
- Melt half the chocolate in a chocolate melting pot, over a double boiler or using the chocolate setting on your microwave. If chocolate is thick melt in a tablespoon or two of shortening. Place bowl over another bowl filled with hot water to keep chocolate warm.
- Take 1 of the cookie sheets out of the freezer. Use a candy dipper or a spoon to dip each truffle into the chocolate allow excess to drip off and place on parchment, top with nuts or sprinkles. Repeat until all the truffles are coated.
- Repeat the whole process for the second batch beginning with melting the chocolate.
- Store in refrigerator up to 1 week or freeze.
The longer you chill these before dipping them the better. If they're bumpy pr uneven you can re-roll them after they chill and they will become smoother.
It's best if you work in two batches when dipping them in the chocolate because bits of the truffle melt off and by time you get near the bottom your chocolate will be full of crumbs.
The colder the truffles are the easier they are to dip. If you can freeze them for a time the chocolate will adhere and harden instantaneously.