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Yields:
19
Prep Time:
15 mins
Total Time:
2 hrs 10 mins
Fall means pumpkin EVERYTHING and these truffles are the perfect place to start. These, and many of our pumpkin creations, come from a distinct craving for pumpkin pie and an intense desire to do something easy. These truffles are a simple mixture gets rolled together and coated in white chocolate for a super easy no-bake dessert. Its truly a no-brainer, and is perfect for those who prefer the savory cooking of holiday dinners, but still need to impress with a festive dessert.
Need more pumpkin? We have plenty of pumpkin desserts to try next! And if you give these a shot, let us know how they came out in the comments below!
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Ingredients
- 1 cup
crushed ginger snaps
- 3/4 cup
crushed graham crackers
- 4 oz.
cream cheese, softened
- 2 1/2 cups
melted white chocolate, divided
- 1/2 cup
pumpkin puree
- 1 tsp.
pumpkin pie spice
Pinch kosher salt
- 1 Tbsp.
coconut oil
Directions
- Step 1Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.
- Step 2In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.
- Step 3Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes.
- Step 4Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes.
- Step 5Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.
- Step 6Refrigerate at least 1 hour, or until ready to serve.
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