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.
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.
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.
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.
Add to the crumbs. Add the pumpkin puree, confectioners (powdered) sugar, spices, salt, and cream cheese to the bowl.
Mix with an electric mixer until combined.
Add to a small shallow dish and refrigerate for at least two hours.
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)
Add the finely chopped pecans to a small saute pan over medium low heat and cook until fragrant.
Add to a shallow dish and roll each chocolate ball in the pecans.
These were really simple to make and were really tasty. The pumpkin and spices shine through, and everything is better with chocolate.
I think the pecans were a great addition, I loved the crunch and pecans are so yummy with pumpkin and chocolate!
- 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.
- 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.
- Add to the crumbs. Add the pumpkin puree, confectioners (powdered) sugar, spices, salt, and cream cheese to the bowl.
- Mix with an electric mixer until combined.
- Add to a small shallow dish and refrigerate for at least two hours.
- Scoop teaspoon sized amounts out and roll into balls
- Add the finely chopped pecans to a small saute pan over medium low heat and cook until fragrant.
- Add to a shallow dish and roll each chocolate ball in the pecans.
What a delicious sounding truffle. Love that there are ginger shortbreads in there.
Thanks Erin! They were really tasty!