Pumpkin Truffles

Made this little treat over the weekend for all the Thanksgiving festivities this week :)

Soooooo YUMMY!

Pumpkin Truffles
(40 truffles)

Pumpkin Truffles:
1 cup pumpkin puree (not pumpkin pie filling)
3 cups gingersnap crumbs plus about 2 Tbsp more to top each truffle
4 Tbsp powdered sugar
1 tsp cinnamon
1 tsp Nutmeg
1 tsp salt
8 ounces Neufchatel cheese, room temperature
2 cup white chocolate chips, melted

White chocolate topping:
24 ounces chopped vanilla almond bark
1/2 Tbsp vegetable shortening (ONLY ADD IF NEED TO THIN)


Before you make these truffles, you must prepare the pumpkin puree by draining it of excess liquid. You can do this one of two ways: 1) place pumpkin in a strainer lined with a paper towel or cheesecloth, put the strainer over a bowl to catch the liquid, and place in refrigerator overnight OR 2) layer three or four paper towels on a baking sheet, spread pumpkin puree into a thin, even layer over paper towels, top with another three or four paper towels, and lightly press to absorb liquid out of pumpkin.

Once pumpkin puree is drained of excess liquid, add it to a food processor, along with 3 cups gingersnap crumbs, powdered sugar, cinnamon, pumpkin pie spice, salt, and Neufchatel cheese. Pulse until smooth. Add 2 cup of melted white chocolate to food processor; process until all ingredients are mixed together and form a smooth mixture. Pour truffle batter into a shallow dish, place in freezer for an hour, or until mixture is firm enough to shape into balls.

Line a baking sheet with parchment paper. Scoop truffles into 1 ounce balls (about 1 1/2 inch diameter), place on parchment paper, cover with plastic wrap, and put back into freezer until ready to coat.

To make the topping for the truffles, place 24 ounces of vanilla bark in a bowl and microwave for 90 seconds, then in 15 second intervals stirring in between. Place one truffle on a fork. Hold truffle over melted chocolate, spooning melted chocolate over truffle until it's fully covered. Return truffle to parchment paper by carefully pushing the truffle off of the fork with a spoon or toothpick.*  Repeat for remaining truffles. Use leftover vanilla bark to drizzle over top with a spoon. Chill the truffles in the refrigerator until set, or about an hour. You can store the truffles in an airtight container in the refrigerator for a week or freeze for a month.

ENJOY!