Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 4 ounces cream cheese, softened (or vegan cream cheese)
- 1 to 1.5 cups powdered sugar, adjusted for sweetness
- 2 cups chocolate (dark or milk)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of cloves (or pumpkin pie spice)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- Cacao powder or finely chopped nuts for rolling
Instructions
- In a medium bowl, combine the pumpkin puree, softened cream cheese, vanilla extract, and spices until smooth.
- Gradually add in the powdered sugar until desired sweetness is reached, beating until creamy.
- Cover and refrigerate for 30 to 60 minutes, until the mixture is firm.
- Scoop out tablespoon-sized portions and roll them into balls, placing them on a parchment-lined baking sheet.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each pumpkin ball into the melted chocolate, allowing excess to drip off.
- Refrigerate until the chocolate is set, about 30 minutes.
- If desired, roll truffles in chopped nuts or cocoa powder before chocolate sets.
Notes
These truffles can be stored in an airtight container in the fridge for up to a week or frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
- Diet: Vegetarian