Ingredients
- 2 ounces Cream Cheese, room temperature
- 2 tablespoons Powdered Sugar
- ⅓ cup Pumpkin Puree
- 1 ¾ cups Graham Cracker Crumbs
- ½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Ground Cinnamon
- 4 ounces White Chocolate, chopped then melted
Topping
- 10 ounces Semi-Sweet Chocolate or White Chocolate, chopped
- Cinnamon/sugar mixture
Directions
- In the bowl of a stand mixer, mix together the cream cheese and sugar until creamy, 2 minutes; add the pumpkin puree and mix on high until combined
- Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate; mix on medium speed for 2 minutes until combined; cover tightly and refrigerate for 1 hour
- Line two baking sheets with parchment paper
- Begin rolling chilled mixture into balls, 1 tablespoon per ball; place the balls on the baking sheets; chill in the refrigerator for 30 minutes
- Right before you take out the chilled dough balls, melt the chocolate; use a double broiler or melt in the microwave in 30 second increments
- Let the warm chocolate cool 5 minutes before using it to dip in; once the truffles are done in the refrigerator, dip in chocolate; tap off the extra chocolate then sprinkle with cinnamon/sugar mixture
- Place the chocolate dipped truffles on the baking sheets then return to refrigerator until ready to serve