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You are here: Home / Dessert / Chocolate Pumpkin Cream Cheese Truffles

November 11, 2013 By Kaitlin 4 Comments

Chocolate Pumpkin Cream Cheese Truffles

I had a craving for a pumpkin treat this weekend so I went in search of a recipe I could make with stuff I already had on hand. I came across this recipe from Whole Foods for Pumpkin Cream Cheese Truffles and was all set to make them as stated in the recipe. But I find white chocolate to be such a pain to work with and honestly, I don’t really like the taste.

Chocolate Pumpkin Cream Cheese Truffles

So although the Whole Foods recipe is the inspiration for this post, my recipe is completely different. These pumpkin truffles are made with dark chocolate and are then rolled in toasted pecans to give it some crunch.

Chocolate Pumpkin Cream Cheese Truffles

Ingredients:

  • 1/2 cup dark chocolate chips
  • 2 Walkers Stem Ginger Shortbread cookies, crumbled
  • 3 Walkers Highlanders, crumbled
  • 1/4 cup canned pumpkin puree
  • 1 tablespoon confectioners’ sugar
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • pinch of fine sea salt
  • 2 ounces cream cheese, softened
  • 1/3 cup finely chopped pecans

Begin by crumbling your shortbread. Either add them to a food processor, processing until they are a fine crumb, or add to a ziplock bag and pound with a rolling pin until ground. Measure out 1/3 cup plus 1/4 cup of the crumbs and add to a bowl.

IMG_6016

Melt the chocolate chips in a double boiler over medium heat. (I added some water to a small pot and put a metal bowl on top to work as my double boiler) Melt, stirring, until smooth.

IMG_6014 IMG_6015

Add to the crumbs. Add the pumpkin puree, confectioners (powdered) sugar, spices, salt, and cream cheese to the bowl.

IMG_6017

Mix with an electric mixer until combined.

IMG_6019

Add to a small shallow dish and refrigerate for at least two hours.

IMG_6020

Scoop teaspoon sized amounts out and roll into balls (I got about 11 out of this but I’m not terribly precise with my sizes)

IMG_6030

Add the finely chopped pecans to a small saute pan over medium low heat and cook until fragrant.

IMG_6088

Add to a shallow dish and roll each chocolate ball in the pecans.

IMG_6089 IMG_6090

These were really simple to make and were really tasty. The pumpkin and spices shine through, and everything is better with chocolate.

Chocolate Pumpkin Cream Cheese Truffles

I think the pecans were a great addition, I loved the crunch and pecans are so yummy with pumpkin and chocolate!

Chocolate Pumpkin Cream Cheese Truffles

 

 

Chocolate Pumpkin Cream Cheese Truffles
Recipe Type: Dessert
Author: I Can Cook That
Prep time: 2 hours
Cook time: 10 mins
Total time: 2 hours 10 mins
Serves: 12
Ingredients
  • 1/2 cup dark chocolate chips
  • 2 Walkers Stem Ginger Shortbread cookies, crumbled
  • 3 Walkers Highlanders, crumbled
  • 1/4 cup canned pumpkin puree
  • 1 tablespoon confectioners’ sugar
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • pinch of fine sea salt
  • 2 ounces cream cheese, softened
  • 1/3 cup finely chopped pecans
Instructions
  1. Begin by crumbling your shortbread. Either add them to a food processor, processing until they are a fine crumb, or add to a ziplock bag and pound with a rolling pin until ground. Measure out 1/3 cup plus 1/4 cup of the crumbs and add to a bowl.
  2. Melt the chocolate chips in a double boiler over medium heat. (I added some water to a small pot and put a metal bowl on top to work as my double boiler) Melt, stirring, until smooth.
  3. Add to the crumbs. Add the pumpkin puree, confectioners (powdered) sugar, spices, salt, and cream cheese to the bowl.
  4. Mix with an electric mixer until combined.
  5. Add to a small shallow dish and refrigerate for at least two hours.
  6. Scoop teaspoon sized amounts out and roll into balls
  7. Add the finely chopped pecans to a small saute pan over medium low heat and cook until fragrant.
  8. Add to a shallow dish and roll each chocolate ball in the pecans.
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Filed Under: Dessert, Make Ahead Tagged With: Allspice, Cardamom, Chocolate, Cinnamon, Confectioners Sugar, Cream Cheese, Dark Chocolate, Dessert, Ginger, Highlanders, I Can Cook That, Nutmeg, Pecan, Pecans, Powdered Sugar, Pumpkin, Pumpkin Puree, Recipe, Stem Ginger Shortbread, Truffle, Truffles, Walkers Shortbread

Comments

  1. Erin @ The Spiffy Cookie says

    November 11, 2013 at 7:41 pm

    What a delicious sounding truffle. Love that there are ginger shortbreads in there.

    Reply
    • Kaitlin @ I Can Cook That says

      November 11, 2013 at 8:24 pm

      Thanks Erin! They were really tasty!

      Reply

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