Ingredients
Equipment
Method
Preparation
- In a stand mixer, beat the powdered sugar and cream cheese until smooth. Then add pumpkin puree and beat until combined, scraping sides as needed.
- Add 1 3/4 cup graham cracker crumbs, pumpkin pie spice, cinnamon, and 4 oz melted chocolate. Mix until smooth. The mixture will be soft and thick. Cover and place in refrigerator for at least an hour, can do overnight.
- Line a baking sheet with parchment paper. Using a cookie scoop, scoop out truffles and roll into balls. Place back in fridge for half an hour to harden up.
- In a microwave-safe bowl, melt 12 oz chocolate in 20-second intervals, stirring in between until smooth and creamy.
- Dip truffles into melted chocolate and fully coat. Top with graham cracker crumbs. Let harden.
Nutrition
Notes
Feel free to customize with different spices or add-ins like nuts or chocolate chips. Store in an airtight container in the fridge for up to two weeks or freeze for longer storage.
