I’ll start by saying I’m not the best truffle maker. I tend to have issues when it comes to rolling the truffle in the chocolate and making it perfectly even and round. So, I just drizzle the chocolate over the truffle. I suggest rolling it though, it just looks prettier that way. In saying that though, these were so amazing I had to share!
My husband commented on these that they were ‘Tongue slaps your face good’. I’m pretty sure they only lasted mere hours and were completely gone. They are simple to make which just makes them even better in my book!
I adapted the recipe from a Whole Foods recipe and used what I had on hand. The original recipe says that they make 30 truffles but I only ended up with 15 and mine were just an average size truffle. So, I would go in with the assumption that if you want 30 you may have to double the recipe.
I also used gluten free Snickerdoodle cookies to make my cookie crumbs; however, you can easily use regular Snickerdoodle or Graham Crackers if you are not gluten free.
Enjoy this yummy treat!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
White Chocolate Pumpkin Truffles
- 1/4 Cup Canned Pumpkin Puree
- 1/3 Cup Cookie Crumbs Reserve a portion for sprinkling the top
- Snickerdoodle Gingerbread, or Graham Crackers use Gluten Free if needed.
- 1 Tbsp Powdered Sugar
- 1/8 Tsp Ground Cinnamon
- 1/4 Cup Caramel Bits
- 2 Oz Cream Cheese Softened
- 1 Bar Baker's White Chocolate
- Mix the pumpkin puree, cookie crumbs, powdered sugar, cinnamon, caramel bits, and cream cheese. Mix this until well combined then put in a shallow bowl and cover and chill in fridge for at least 2 hours. This needs to be hardened enough to roll into small balls for the truffles.
- Prepare a baking sheet with parchment.
- Next melt the white chocolate as instructed on the package, typically in the microwave up to 1 minute in a bowl, be sure to check it so it does not burn.
- Drop a teaspoonful size ball of the pumpkin mixture into the white chocolate an coat well then remove with a small fork and place on the baking sheet. Repeat this until all the pumpkin mixture has been used.
- Touch up any missing sides with additional chocolate and sprinkle the tops with the remaining cookie crumbs.
- Let these chill in the fridge for 1-2 hours until completely hardened.
- Made 15 Truffles, Original Recipe says 30 Truffles.