I think I have a problem, guys. Now that I’ve caved in and made my first pumpkin dessert of the year, I can’t seem to stop. I have a bunch of pumpkin recipes lined up on my “make before the end of October” list already! I made these a few days ago, and today I’ve already made my 3rd pumpkin dessert in 2 weeks. Don’t worry, that recipe will also be on Simple Everyday Food here soon too.
I present to you today: pumpkin n’ spice cream cheese truffles.
Yep, you heard that right. Pumpkin + gingersnap cookie crumbs + pumpkin spices + cream cheese + almond bark. These little balls of deliciousness are bursting with plenty of pumpkin flavor! Smooth, velvety pumpkin n’ spice mixture encased in a thin, crunchy white chocolate-y almond bark.
‘Tis the season, right?
The whole process of making these can take a good 3-4 hours, but the result is totally worth it! You first mix all the filling ingredients in a bowl. I chose to use an electric mixer to make sure everything was thoroughly incorporated. Then you freeze the filling for at least an hour. Then you take the filling out, roll them into balls, freeze them for at least two more hours. If they don’t seem hard enough, freeze them longer. Then you melt your almond bark and coat the truffle balls in them and throw them in the fridge until ready to serve. Waiting for everything to set will be the hardest part! It’s truly a test of patience, but I promise it’ll totally be worth it :)
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 and 1/2 cups gingersnap cookie crumbs, finely pulsed, plus an extra 1-2 tablespoons for garnish
- 3 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 4 oz reduced fat cream cheese
- 1 cup white chocolate chips
- 12 oz vanilla almond bark
- 1 tablespoon shortening
- Using an electric mixture, combine the pumpkin puree, cookie crumbs, powdered sugar, cinnamon, ginger, nutmeg, salt, and cream cheese together.
- Melt the white chocolate chips using a double boiler. Add the white chocolate in with the rest of the filling, combine until smooth.
- Transfer the mixture into a small bowl and freeze for an hour or until filling is fairly hardened.
- Using your hands, roll the filling into 1" balls, and set them on a parchment-lined baking sheet. Freeze until hardened, about 2 hours.
- Once the balls are frozen, melt the almond bark and shortening using a double boiler, stirring occasionally until smooth. Using a spoon and a fork, dunk a filling ball into the almond bark until it's completely covered. Remove the ball from the almond bark using the fork, and remove the ball from the fork using the spoon onto the parchment-lined baking sheet. Repeat for all filling balls. Top each ball with a pinch of gingersnap crumbs before the coating hardens.
- Place the coated balls in the refrigerator until ready to serve.
- Store in airtight container for up to a week.
- Makes about 20 truffles
Because the filling balls are made up of ingredients that don’t hold their shape up well under heat, you’ll have to work quickly when you’re ready to coat them with almond bark. Since I melt my almond bark over a double boiler, I found out that my filling balls tend to start to slowly fall apart if I leave them in the coating mixture too long.
They’re not as cake-y as the traditional truffles I’m used to making due to the amount of wet ingredients required (i.e. pumpkin puree), but the soft velvety texture sort of reminds me of pumpkin pie. Everyone that was lucky enough to try them raved about how good they were!
Poor Bentley wanted to be my taste tester… it was pure torture.
Bring on the fall baking season!
Recipe adapted from Gimme Some Oven
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