1 ⅔cup(10 oz or 283 g) dark chocolate or white chocolate chips
Extra graham cracker crumbs
Instructions
In the bowl of a stand mixer, mix together cream cheese and confectioners' sugar until creamy. Add pumpkin pureé and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice and cinnamon, mix on medium speed until incorporated (2 minutes). The mixture should be thick and smooth.
Refrigerate dough for at least 2 hours (or up to 24 hours). Line two large baking sheets with parchment paper. Set aside.
Scoop chilled dough in generous teaspoon amounts and roll into 1-inch balls. Place on parchment-lined cookie sheet and chill the balls for 30 more minutes.
Five minutes before you take the balls out of the refrigerator, melt the chocolate in the microwave at 50% power level for 90 seconds, stopping to stir every 20 seconds. Let the chocolate sit for a minute or two to cool slightly.
Remove pumpkin truffles from the refrigerator and dip them one at a time into the melted chocolate. When lifting the truffle out of the chocolate, tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Immediately sprinkle with crushed graham cracker crumbs.
Allow chocolate to completely set in the refrigerator before serving. Truffles are okay at room temperature for a few hours when serving.
Notes
Pumpkin pie spice: You can use store-bought or make your own. Whisk together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg.Melting chocolate tips: I suggest using melting chocolate wafers or candy melts. Microwave at 50% power level and stir every 20 seconds until melted. Never add water to melted chocolate. See more tips for melting chocolate.Make ahead: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator before serving.