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**UPDATE** I originally made these in 2008, back in my early stages of blogging.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.

The mixture is really soft, and I highly suggest putting it in the fridge before for 30 minutes or so until you roll them into balls.  I used my smallest Pampered Chef cookie scoop to form uniform balls, and put them on a wax paper on a cookie sheet.  I knew the mixture was still pretty soft (especially once I’d rolled the last truffle), so I put the cookie sheet in the freezer for an hour or so.  When it came time to dip them, I just cut the wax paper and only took out 5-6 balls at a time. This helped them stay cold & solid before dipping them in the hot almond bark.  These were a hit at the party, and a hit with The Boy, who doesn’t share my love of pumpkin everything!


Pumpkin Cream Cheese Truffles

Yield: Approximately 18, depending on how large or small you roll them.

**The original yield I had for these was 30, but I have revised that to 18, as you could get 30 (and I have in the past), but they would be rather small. Since the popularity of cake balls in the past few years that cake balls came onto the scene, people expect the size of these truffles to be larger and more similar to the size of a cake ball.


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, softened


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.  😀


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