Fall Truffles

It is PUMPKIN week here at RMK!  I LOVE FALL!  Pumpkin week is one of the things I look forward to each year.  It is not officially fall until I have some kind of pumpkin recipe made.  I have some good new recipes for you too.  I managed to make them all with 1 (29 oz) can and 1 (15 oz) of pumpkin.

To begin, I have some simple fall truffles. They taste like chocolate covered fall and come together in no time.  I used my Velata warmer to keep the chocolate nice and smooth while dipping the truffles and it worked like a charm.  I also think that next time I am going to try to use gingersnap cookies in place of the graham crackers.

[pinit]

Fall Truffles

---

• Author: Laura

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1/4 cup canned pumpkin
• 1/4 cup powdered sugar
• 4 oz of light cream cheese, softened
• 1/4–1/2 tsp cinnamon
• 1 cup graham cracker crumbs
• 8 oz chocolate (I used almond bark)
• sprinkles, optional

---

Instructions

1. In a bowl, blend the pumpkin and powdered sugar together with a hand mixer.
2. Add the cream cheese and cinnamon and blend again until well combined.
3. Then fold in the cracker crumbs until well blended.
4. Take a tablespoons of dough and shape it into a ball, repeat until all dough is used. You will get about 18 balls. Place balls on a cookie sheet lined with parchment and place in the freezer.
5. In a double broiler or microwave, melt chocolate until smooth. (At this point I placed the chocolate in my Velata warmer to keep it melted for dipping)
6. Remove balls from the freezer. Dip in chocolate and place on parchment. Top with sprinkles if desired and allow chocolate to harden.
7. Store truffles in the fridge in an air tight container but allow to sit out for a bit before eating.
8. Makes 18 truffles.

Recipe Card powered by

Recipe adapted from Food Network Magazine.