These pumpkin truffles, with their spiced creamy filling and sweet chocolate coating, will be a welcome addition to this year’s Thanksgiving dessert table.
Prep Time10 minutesmins
Chill Time30 minutesmins
Total Time40 minutesmins
Keyword: Pumpkin Truffles Recipe
2cupsspice cake mix
½teaspoonpumpkin pie spice
1cupginger snap cookies,finely crushed
2tablespoonscrushed snaps,optional garnish
12ounceswhite almond bark
It is important to heat treat the dry cake before adding it to the cream cheese mixture. Add the dry cake mix to a medium-sized heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to completely cool before adding to the cream cheese mixture.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 minute until smooth.
Add the powdered sugar and continue mixing for 1 to 1½ minutes until smooth.
Add the pumpkin puree and the pumpkin pie spice. Continue mixing until completely combined.
Add in the completely cooled cake mix and crushed ginger snaps. Mix just until well incorporated. Cover and chill for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Use a 1 tablespoon cookie scoop to scoop the truffle mix. Roll the truffle into a ball and place it on the prepared baking sheet. Place the baking sheet in the refrigerator to chill for 30 minutes.
Add the white almond bark to a medium-sized microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
Roll the truffle in the melted almond bark. Place the truffle on a fork and gently tap to remove any excess coating. Use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the truffle onto the baking sheet. If you are garnishing the tops with crushed ginger snaps, lightly sprinkle the tops of the coated truffles while the coating is still wet. Allow the coating to completely harden before serving.
You can mix all the ingredients in a food processor, but that is up to you. I chose to crush the ginger snaps in the food processor and mix everything together with a mixer.
Make sure your cream cheese is at room temperature, or you will end up with lumps in your creamy pumpkin filling.
You can crush the ginger snaps in a gallon-size ziplock and a mallet or a food processor.
You can slightly dampen your hands with water before rolling the dough into a ball to keep the dough from sticking to your hands.
Be very careful when melting the almond bark, as it can burn very easily.