I’m obsessed with pumpkin can you tell? I just LOVE this time of year for that reason. And I am a little obsessed with cream cheese. Combine cream cheese with pumpkin and a few amazing ingredients to get a delicious truffle.
My little one Luke, loves to help in the kitchen. He told me when I die, he will take over the blog. I’m so glad I’ve got that covered! He is always trying to create different recipes. We tried gum ball soup but he said it was gross and wasn’t good material for the blog. Besides helping me cook and create recipes, he loves to help style the shoots. In this particular shoot he lined up all of the pumpkins for me.
While he was helping me with the shoot he had a new recipe idea for the blog. Graham crackers with white chocolate on the top. Notice his face in the picture already took a bite out of his delicious creation. In case you are wondering, this is how you make it according to him. You take a graham cracker bottom and scoop the white chocolate on the top and microwave it for 20 seconds. This is what it looks like. With a bite taken out of it of course!
He is so much fun and I love my little helper in the kitchen. And you know that these truffles totally turned out amazing. You can’t go wrong with any of the ingredients and then they are surrounded by white chocolate. These are sure to be a hit!
- ½ cup white chocolate chips
- 2 cups white chocolate chips (almond bark will also work)
- 1½ cup gingersnap cookie crumbs
- ¼ cup canned pumpkin purée
- ¼ cup graham cracker crumbs
- 2 tablespoon confectioners’ sugar
- ¼ teaspoon ground cinnamon
- Pinch of fine salt
- 2 ounces cream cheese, softened
- In a large mixing bowl or kitchenaid mixer with paddle attachment, combine gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, cinnamon, salt and cream cheese and beat until smooth. Melt ½ cup chocolate chips in microwave every 30 seconds, stirring so that it doesn’t burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
- Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
- Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.