White Chocolate Pumpkin Truffles in the middle of winter? This recipe is so delicious, you won’t blame me! Smooth white chocolate around a pumpkin cream cheese filling. YUM!
White Chocolate Pumpkin Truffles
Well, OK, nobody is perfect, but this time, I didn’t make this mistake on purpose. The secret is that these beautiful Pumpkin Truffles were prepared and photographed about a month ago, but because I had so much to do, I had no time to post them earlier. Well, now that I have confessed everything, I hope that you will understand me and on the other hand, it is not too late for pumpkin deserts if you love them. Hell, the winter has just begun 🙂
And everything began the day when I decided to make peace with pumpkins (who were starting to become boring to me) and prepared fantastic Pumpkin Pie Cupcakes. Of course, there was much more of the pumpkin then I needed for the cupcakes. I was left with the question what to do with these leftovers of pumpkins which were spreading a beautiful aroma all through the kitchen? Well, of course, pumpkin truffles! An ideal solution when you don’t know what to do with leftovers of a great desert.
And as soon as this great idea came to my mind, the ingredients sorted themselves out: grounded Speculoos cookies, white chocolate, and cinnamon, and as a contrast to the beautiful orange color of the pumpkin, I couldn’t think of anything other than melted white chocolate. And so, in a very short time, beautiful little pumpkin balls were cooling before the last step: being dipped into white chocolate.
In the blink of an eye, I had two great deserts in the fridge – pumpkin pie cupcakes and pumpkin truffles and now, I had a new problem: which one of them to eat first? 🙂 Of course, there was not too much thinking, we tried both at once. I have to admit, the truffles were a shade more delicious because of the beautiful white chocolate.
Anyway, whatever you decide to do, you will not be wrong, both deserts are a great choice for your autumn treat. Ooops, it’s almost winter. OK, OK, if you don’t want pumpkin in the winter, keep this recipe for next autumn. Cheers 🙂
White Chocolate Pumpkin Truffles
Prep Time: 45 minutes- Total Time: 45 minutes
Category: Dessert
Method: Bowl
Cuisine: American
Print Recipe
Pin RecipeDescription
White Chocolate Pumpkin Truffles in the middle of winter? This recipe is so delicious, you won’t blame me! Smooth white chocolate around a pumpkin cream cheese filling. YUM!
Ingredients
- 2/3 cup finely grounded Speculoos cookies (or graham crackers)
- 1/3 cup pumpkin puree
- 2 oz white chocolate- melted
- 2 oz cream cheese-softened
- 1/4 tsp cinnamon (or pumpkin spice)
- 5,5 oz white chocolate for coating
Instructions
- In a bowl mix cream cheese, pumpkin puree, cinnamon (or pumpkin pie spice) and melted white chocolate. Stir in grounded cookies and set in the fridge for half an hour.
- Roll 1 inch balls and place them on parchment paper. Freeze them at least half an hour before coating with chocolate.
- Melt white chocolate and drop one by one frozen ball in the melted chocolate. Using a fork transfer them onto parchment paper(gently tap off excess chocolate), then put them back in the freezer for 10 mins.
40 comments
they look yummy!
Hi Could you use white almond bark instead of white chocolate for the outside coating?
Hi Judy,
yes,you could almond bark.
High Judy,
What are Speculoos cookies? I have never heard of them. Truffles look great! Can’t wait to make them.
You can buy these cookies at trader joes. Or order them thru amazon.
How many truffles does this recipe make?
Hi, Leandra this recipe makes about 20 truffles
[…] White Chocolate Pumpkin Truffles […]
About how many does this recipe make?
Hi Katelyn, this recipe makes about 20 truffles
what is 5,5 oz ? is that a mistake?
Hi Bahe, 5.5 oz. is 155 grams
Thinking they were everything to the “5comma5 vs 5 decimal 5” typo. Yes, bahe, a human error. Shame! Shame! ##SarcasmFont
I can’t wait to make these!!!!
Lol **referring to**
There’s MY typo??♀️?
Hi, Can i make these a day ahead for a bake sale? And if so, should I leave them in the fridge, freezer, or room temp?
Yes you can make them ahead and store them in the fridge
What did you sprinkle on top of finished truffles?
Hi Christine, that is grounded cookies and a dash of cinnamon.
hi im making these for thanksgiving, about 80, can i make them a couple days ahead and freeze them or should i just make them the day before and put them in the fridge?
I didn’t try to freez them but I thing that won’t be a problem.
These were great. I did have a lot of trouble getting the white chocolate to melt down thin enough to easily coat the truffle. Can you tell me what brand of chocolate you used?
Thanks!
Thanks Dona.
I’m sorry but I don’t remember what brand I used in this recipe. But yes, white chocolate is a little harder to work with than dark or milk chocolate.
I always use Wilton candy melts 4 everything !
I don’t know if I did something wrong, but the truffle filling was dry and didn’t have a lot of pumpkin flavor. I used a good brand of white chocolate and yet I couldn’t get the chocolate thin enough to coat the truffles properly, and when the chocolate set, the truffles were very sticky to the touch…very unpleasant. The verdict was not good on this truffle. I won’t be making them again.
I can read a recipe and tell if it is going to taste good or not, or be easy to make. These sound and look pretty tasty! The best way to melt white chocolate is in a bowl set on a small saucepan of hot water. Do not let the bottom of the bowl touch the water. If need be, pour out some of the water. Water should not simmer or boil. Continuously stir until just a little lumpy. Turn of stove and keep stirring white chocolate until smooth. Use immediately. If need be, heat the water to keep chocolate melted until all dipping is done. Remember, the water should not be boiling or simmering, do not let the bottom of the bowl touch the water. You could scorch your chocolate. No boiling or simmering as escaping steam could get into the chocolate and cause it to “freeze up”, leaving it unworkable. Happy dipping!
Got this recipe from Woman’s World magazine. The pumpkin filling stayed slightly sticky even after being refrigerated for the half hour. They needed at least an hour. Also the white chocolate needs to be cool, otherwise the chocolate turns into a sticky glaze and doesn’t produce a shell. Found other similar recipes that I can tell will work better just by the trial and error of this one!
Hi Becky, I’m sorry that you had problem with this recipe. You probably melt the chocolate on higer temperature and therefore the mixture need more time to cool in the fridge.
I always use Wilton candy melts 4 everything !
Just discovered your blog. Can’t wait to try this great looking and I know tasting recipes. I too am a chocoholic. Great Job, keep up the good work.
Thanks Judy 🙂
from my understanding we use white chocolate inside and for the coating?
Yes, that’s right Alicia 🙂
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These look amazing!! Can I use the cookie butter instead of ground cookies?
Can’t wait to try them.
Hi T.R. I think you could. I haven’t tried that way.
Thanks for tip on freezing dough, made a big difference. I put 1/4tsp of sugar in mix instead of chocolate. Very decadent, got lots of raves.
Hello, what exactly does the pumpkin cream consist of? is there an extra recipe or is this a particular product?
These look delicious!!!
How many calories per truffle?
Add a little coconut oil to the white chocolate. I added about 1/4 teaspoon to the 8 oz. package. Makes it a little thinner consistency.