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White Chocolate Pumpkin Cups – a fall-themed twist on the classic Reese’s Peanut Butter Cups! These pumpkin chocolate candies are dangerous – they’re so sweet you might just have to eat a whole batch! Try these mini candies, and you will have your favorite fall dessert of the season.
Ingredients
- 3/4 cup garaham crackers- grounded
- 1/3 cup pumpkin puree
- 2 oz cream cheese-softened
- 1/4 cup powdered sugar
- 1/4 tsp cinnamon or pumpkin spice
- 15 oz. white chocolate
Instructions
- Line mini-muffin tin with 24 paper liners and line baking sheet with parchment paper, set aside.
- In a bowl mix cream cheese, powdered sugar, pumpkin puree and cinnamon. Stir in grounded cookies and set in the fridge for 30 minutes.
- Roll 1 heaping teaspoon of the mixture into balls and place them on parchment paper. It should be 24 balls. (If the mixture is to sticky to roll add more grounded graham crackers)
- Melt white chocolate and spread 1 tablespoon into the bottom of each lined muffin cup, set in the freezer for couple of minutes to harden the chocolate.
- Place one pumpkin cream cheese ball into each cup and flatten it a bit with your fingers. Cover pumpkin balls with melted chocolate. Tap the pan gently on the working surface to make sure that chocolate is evenly spread over the pumpkin. Set it in the freezer for 5 minutes to harden the chocolate.
- Store in the fridge.