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Dark Chocolate Pumpkin Truffles

The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. —Monica Mooney, Roseville, California
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    2-1/2 dozen

Ingredients

  • 2/3 cup reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2-1/4 cups crushed reduced-fat graham crackers
  • 1 package (10 ounces) dark chocolate chips

Directions

  • In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape.
  • Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm.
  • In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts
1 truffle: 97 calories, 5g fat (3g saturated fat), 4mg cholesterol, 60mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • gina.kapfhamer
    Sep 24, 2020

    These are so simple to make and even easier to transport. I have this recipe queued up every year for Thanksgiving, fall book club events, Halloween, and any other excuse I can get. With autumn being such a busy time of year, this is a quick way to contribute something cute and tasty, without adding any extra stress.

  • M
    Jul 15, 2020

    Delicious and so easy that I was able to make it with my grandmother who has dementia! My only recommendation is to increase the amount of chocolate to at least 15 oz and let the cream cheese reach room temperature to avoid lumps in your pumpkin mixture. The pumpkin mixture can be stored in the freezer and defrosted to make more truffles at a later date. If you don't have pumpkin spice mix, mix 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger, 1/8 tsp. ground cloves. If you care about tempering the chocolate (i.e., making it "shiny" after it cools), follow these instructions https://www.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869 . Otherwise, the truffles turn out gorgeous even without the shiny finish!