Like most candy recipes, there isn’t room for ingredient substitution. I always recommend following the recipe as written. I find these truffles get even better– and the pumpkin flavor becomes more prominent– after a day or two in the refrigerator.
yield: 35 TRUFFLES
2 ounces (55g) full-fat cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners’ sugar
1/3 cup (72g) pumpkin puree
1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
1/2 teaspoon pumpkin pie spice1
1/2 teaspoon ground cinnamon
4 ounces (113g) white chocolate, coarsely chopped and melted
10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
optional garnish: extra graham cracker crumbs or cinnamon/sugar
Double boiler or microwave
Handheld or stand mixer fitted with a paddle attachment
Dipping tool (highly recommended for dipping!)
- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Visit Pumpkin Spice Truffles @ sallysbakingaddiction.com for full directions.