It’s October, which means it’s pumpkin season! I love all things pumpkin– pumpkin pie, pumpkin muffins, pumpkin pudding… and now I have a new addition to the collection: pumpkin truffles. These adorable little pumpkins are soft, toothsome, and full of autumnal flavor. And did I mention that they’re adorable? So cute!
These are somewhat similar to brigadeiros, the Brazilian confection made of sweetened condensed milk, cooked until thick and rolled into balls– with the addition of pumpkin for flavor, cream cheese for creaminess, and white chocolate and graham crackers for additional firmness. They come together easily in a skillet, and after the mixture is chilled it’s a snap to shape them into tiny pumpkins– just roll them into balls and use a toothpick to make the indentations. Topped with a chocolate chip stem, they’ll make a delicious addition to any dessert tray!
Pumpkin Truffles
(adapted from Host the Toast)
- 1 tbs. butter
- 4 oz cream cheese
- 1/2 cup pumpkin puree
- 1 can sweetened condensed milk (14 oz)
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. cloves
- 1/8 tsp. nutmeg
- 1/3 cup white chocolate chips
- 1/2 cup graham cracker crumbs
- Orange food coloring (optional)
- granulated sugar for rolling
- chocolate chips for stems
- In a skillet over medium-low heat, combine butter, cream cheese, pumpkin, condensed milk, and spices. Cook until very thick.
- Add white chocolate chips and stir until melted.
- Add graham cracker crumbs and stir until combined.
- Add food coloring if using.
- Scrape mixture into a dish and chill thoroughly.
- Scoop chilled mixture into balls and roll in granulated sugar.
- Using a toothpick, press indentations in sides to form pumpkin shapes.
- Press a chocolate chip into the top of each pumpkin.
- Store in refrigerator, uncovered, and they’ll firm up a bit over time.
It's All Frosting... 