Learn how to make easy pumpkin truffles, using simple ingredients. They are rich, fudgy, creamy, coated in white chocolate and packed with pumpkin spice.
In a large mixing bowl, add gingersnap cookie crumbs, graham cracker cookie crumbs, pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice and mix until mixture is smooth and thick.
Cover and chill mixture in the fridge for 2-3 hours so that it's easier to handle.
Now, you have 2 options: Use a candy mold like me OR just roll mixture into small truffle balls.
If you are making truffle balls, scoop out small portions of the truffle mixture and roll into small balls.
Place them on a cookie tray, lined with wax paper.
Chill in the freezer for 30 minutes.
Dip the balls in melted white chocolate and and place them on a cookie tray, lined with wax paper.
Allow the chocolate to set and then, remove from wax paper and enjoy.
If you are making truffles in the mold, use a paintbrush to paint the inside of your chocolate mold with white chocolate. Chill in the freezer for 15 minutes so that the chocolate sets and hardens.
Note: I used melted seasonal candy corn white chocolate from the Wilton brand to coat these truffles. That's why you are seeing tiny pieces of orange candy corn in the white chocolate. However, since it is a seasonal chocolate, it's hard to find and thus, white chocolate can easily be used instead.
Fill the mold cavities with the mixture.
Brush more melted white chocolate on top of the pumpkin mixture to seal everything. Chill this mold in the freezer for 20-30 minutes.
Remove truffles from mold and enjoy.