When I tell you these pumpkin truffles are THE best fall treat to make and share…I am not joshin you.
I made these to “test” and was amazed how fast they went.
When my husband bit into his second one he stopped and looked at me strange. I asked if it was ok and his reply was:
“You know what? When I eat these, they make me happy. No joke. I FEEL happy when I eat them.”
Well, let’s share the joy, shall we?
Here is the recipe, adapted from October issue of The Food Network Magazine, pg 24
Best Pumpkin Truffles
1/4 c. canned pumpkin (not pie filling)
1/4 c. confectioner sugar
1/2 c. cream cheese, softened to room temp
3/4 c. graham cracker crumbs (original recipe called for 1 cup)
4 oz chocolate, semi-sweet or dark works best, melted
In a bowl, beat pumpkin, sugar and cream cheese (make sure this is at room temperature) until creamy. Add in graham cracker crumbs and mix until smooth. Set aside. Place chocolate into microwave safe bowl (if using bar chocolate, chop into chunks first) and heat for 30 sec. Stir. If not completely melted, repeat another 30 sec until chocolate is just melted. Roll pumpkin mixture into balls either by hand or with small cookie scoop. Dip in chocolate, turning to coat. Place on parchment lined dish or tray and chill for 20 minutes or until set.
I have to admit, I felt pretty happy making these too!
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I’ve included an affiliate link for the cookie scoop– which I use for cookies, meatballs and truffles!
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