Thursday, October 30, 2008
Pumpkin Cream Cheese Truffles
**UPDATE** I originally made these in 2008, back in my early stages of blogging. There seems to be a renewed interest in them, and since it had been 3 years since I made them, I decided to make them again and have a new photo shoot. You get new pretty pictures to look at, I get to eat these truffles again. It’s a win/win situation. My old pictures are still at the bottom, if you want to see how my photography has progressed in 3 years, lol. :)
I tried to come up with a creative/catchy title for this post. But I think simply the name says it all. Pumpkin. Cream Cheese. Truffles. Need I say more? We’re having a little Sweet Treat Potluck at work for Halloween, and needless to say I’ve went a little bit overboard with treats I want to make for it! I found this recipe the Whole Foods website, and I knew I already had ALL the ingredients, so I really couldn’t resist.
Pumpkin Cream Cheese Truffles
Yield: Approximately 30, depending on how large or small you roll them.
Ingredients:
½ cup white chocolate chunks or chips
2 cups white chocolate almond bark (I think I used around 4-5 cubes)
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softenedDirections:
Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
adapted from Whole Foods
Ah yes… the old point & shoot pictures. :D
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I can’t wait to sink my teeth into one of those babies!!! MMMMM
MMMMM…. how were they??! I’m so jealous Liesl!
I want some of these badly.
Omg… I'm trying these as soon as possible! Delicious!! <3
These look delightful!
These are so pretty – they look like a perfect little one-bite dessert! My suggestion for saving your poor hands next time . . . maybe use a #40 spring-loaded ice cream scoop? I use mine for cookie dough, meatballs, even mini-muffin and mini-cupcake batter – works great with sticky stuff. Better than freezing your fingers off!
Thanks so much for sharing this recipe and your lovely pics!
These look so absolutely delicious and perfect for the fall!
Wow, these look good!!! Now… I’m not a pumkin fan… could the pumkin puree be substituted?
Your truffles look sooooo delisious. yum yum yum.
Hey, those sound gooooood. I’ve not seen or heard of them made with anything other than just crumbled up cake and cream cheese frosting. Bet all those added ingredients sent them right over the top! Great photos!
~ingrid
UM with that recipe your post doesn’t even NEED a creative title! These look so good. They’d be a great Thanksgiving dessert. YUM
OHHHHH my gosh! I’m not kidding, I love these so much I JSUT added them to my TG menu. They look FABULOUS!!!
Hi, great post! I would love to get permission to use this recipe on my About.com American Food site. I will link back of course. Can I get permission? Sorry, but couldn't find your email!
I blacked out for a minute after reading this. Sweet heavens. Sounds AMAZING. (You’re correct- Whole Foods’)
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I want to give these a try! Thanks for directing us over here.
OMG these look amazing! The dinnersisters will definitely have to try this out
Thank you!
I am going to make this for our cookie, bar bake off at work next Monday. Thanks so much.
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These look ridiculously good. I need to make them asap.
Yum, yum, yum!! Will be trying this recipe out!
I really want to make these but my grocery store does not carry pumpkin puree… can i use regular pumpkin?
Erin replied: — September 25th, 2011 @ 6:43 pm
Canned pumpkin works just fine, if that’s what you’re asking. Are you in the US? If so, canned pumpkin should start appearing on shelves soon!
where do you buy white chocolate almond bark?
Erin replied: — September 26th, 2011 @ 12:07 pm
Most groceries should carry it, especially as we approach the holidays. It’s in the baking section, and basically it’s a big brick that is sectioned into cubes. It is specifically made for melting & dipping. Here’s a link to it on Walmart’s website. That’s the chocolate variety, but you get the point.
do these need to be refridgerated? how long do you think they will keep?
Erin replied: — September 27th, 2011 @ 11:36 am
Definitely refrigerate them, and from my experience they keep a week, at least. Probably more. (They were gobbled up in that amount of time, so that’s all I know!)
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Yum! I have most of these ingredients already! I can’t wait to make them. Combines my hubby’s two favorite things. Pumpkin and white chocolate.
Blessings,
Mel
Please feel free to stop by: Trailing After God
These were far too soft and gooey to coat. They literally melted in the coating. Any suggestions? I put the mixture in the freezer prior to rolling them, then back in the freezer for several hours before coating. The flavor was AMAZING but they ended up in the trash can
Erin replied: — October 31st, 2011 @ 7:29 pm
Hmmm… Did you use canned pumpkin puree or homemade? I know homemade puree tends to be more moist. One option is to line a colander with paper towels, and dump the pumpkin puree into there, and press the water out using paper towels. I’ve done that in the past with canned pumpkin when I’ve used pumpkin that I froze. For some reason freezing and later thawing pumpkin brings a lot of water to the surface. Another option would be to up the amount of cookie & graham cracker crumbs. I’m so sorry to hear they ended up in the trash! I hope that helps!
These look wonderful! My former boss at my old jo used to make homemade pumpkin fudge each Christmas, which I have missed since I moved away. These remind me of her candy–can’t wait to make them! Thanks for sharing this.
My son has a severe nut allergy and I wanted to know if there is anything that can be substituted for the Almond bark?
Erin replied: — November 14th, 2011 @ 8:35 pm
Double check the ingredients list at the store, but I am almost positive there are NO nuts in almond bark. I have no idea why it’s called “almond” bark, but it is. You might see it called “coating candy” or “coating chocolate”. Now, it may be processed in a factory that handles nuts, but that probably varies by brand.
If you absolutely have to avoid, then you can use white chocolate chips with a bit of shortening mixed in. Without the shortening, the white chocolate will not melt smooth enough.
Mmmmm.. these sound delicious…cant wait to make them, but approx. how many does the recipe make, I want to make them for Thanksgiving… Thanks
Erin replied: — November 15th, 2011 @ 9:47 pm
Approximately 30, depending on how large or small you roll them.
Reminds me of oreo balls-(crushed up oreos+cream cheese rolled into balls and dipped in chocolate). Cant wait to try these they look AMAZING. Pumpkin everything pleaseeee
Making these for Thanksgiving car ride!!
By the way, you weren’t kidding about your photography– nice before, but FAB now. Do you mind my asking what changed and how your images are SUPER crisp now?
Erin replied: — November 20th, 2011 @ 7:29 pm
My original pics were taken with my point & shoot camera. I have since upgraded to a digital SLR. A Canon 40D specifically. Plus with years of practice, my technique has also vastly improved!
How many does this recipe yield?
WOW, I made these last night and they are my NEW FAVORITE!!!! Thank you for posting!! Happy Holidays.
You had me at PUMPKIN!!!!!!! YUM!! These look amazing and am trying them tomorrow. They just went to the very top of my TO TRY list!