And how could they not? These cuties are perfect in every way: petite in size with a rich, smooth, creamy center, decadent chocolate coating, and a sprinkle of cookie crumbs to round everything off.
While I am a fan of ALL truffles (I do not discriminate when it comes to sweets), I thought a Pumpkin Truffle recipe would be a great way to celebrate fall and the upcoming holidays. They are a little something special to look forward to making for your Thanksgiving dinner or a holiday party. Cheers to the new season and bringing smiles with perfectly petite Pumpkin Truffles!
Pumpkin Truffles (adapted from The Galley Gourmet)
1/2 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cups gingersnap crumbs plus about 2 Tbsp more to top each truffle
2 Tbsp powdered sugar
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp salt
4 ounces Neufchatel cheese, room temperature
1 cup white chocolate chips, melted
White chocolate topping:
10 ounces white chocolate chips or chopped vanilla almond bark
1/2 Tbsp vegetable shortening
1-2 Tbsp milk or cream
Before you make these truffles, you must prepare the pumpkin puree by draining it of excess liquid. You can do this one of two ways: 1) place pumpkin in a strainer lined with a paper towel or cheesecloth, put the strainer over a bowl to catch the liquid, and place in refrigerator overnight OR 2) layer three or four paper towels on a baking sheet, spread pumpkin puree into a thin, even layer over paper towels, top with another three or four paper towels, and lightly press to absorb liquid out of pumpkin.
Once pumpkin puree is drained of excess liquid, add it to a food processor, along with 1 1/2 cups gingersnap crumbs, powdered sugar, cinnamon, pumpkin pie spice, salt, and Neufchatel cheese. Pulse until smooth. Add one cup of melted white chocolate to food processor; process until all ingredients are mixed together and form a smooth mixture. Pour truffle batter into a shallow dish, place in freezer for an hour, or until mixture is firm enough to shape into balls.
Line a baking sheet with parchment paper. Scoop truffles into 1 ounce balls (about 1 1/2 inch diameter), place on parchment paper, cover with plastic wrap, and put back into freezer until ready to coat.
To make the topping for the truffles, place 10 ounces of white chocolate and vegetable shortening in the bowl of a double-boiler. Pour about an inch of water in a pot, bring to a simmer, and put double boiler bowl on top. Stir the chocolate and vegetable shortening until it's melted. Add milk or cream until you get the correct consistency (you want the chocolate to be smooth and melted, avoiding a thick and clumpy or thin and runny mixture). Place one truffle on a fork. Hold truffle over melted chocolate, spooning melted chocolate over truffle until it's fully covered. Return truffle to parchment paper by carefully pushing the truffle off of the fork with a spoon or toothpick.* Sprinkle top of truffle with gingersnap crumbs. Repeat for remaining truffles. Chill the truffles in the refrigerator until set, or about an hour. You can store the truffles in an airtight container in the refrigerator for a week or freeze for a month.
*Note: If you want an extra thick coating, coat each truffle with white chocolate, place on baking sheet lined with parchment paper, and put in freezer for about 30-45 minutes to set. Once truffles are set and chocolate is hardened, you can repeat the coating process, sprinkling with gingersnap crumbs after the second coating.
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Servings Per Recipe: 20
Amount Per Serving:
Total Fat: 10.6 g
Cholesterol: 4.5 mg
Sodium: 151.5 mg
Total Carbs: 28.2 g
Fiber: 0.5 g
Sugars: 20.7 g
Protein: 2.3 g
-Great for parties or to give as a gift
-Time consuming to make
-High in calories, fat, and sugar
Overall Rating: 4 out of 5
Check out some of the link parties that I shared this recipe on!