½cup(4 ounces or 110 g) cream cheese, , room temperature
2Tablespoons(15 g) confectioners' sugar
⅓cup(80 g) pumpkin purée
1 ¾cups(175 g) graham cracker crumbs , (about 12 full sheet graham crackers)
½teaspoonpumpkin pie spice
10ounces(283 g) semisweet or white chocolate, , coarsely chopped
Extra graham cracker crumbs or cinnamon
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 3 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 in 30 second intervals. Let the chocolate sit for a minute or two to cool slightly.
Remove pumpkin pie 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.
Melting chocolate tips: I suggest using melting chocolate wafers or candy melts. Microwave at 50% power level and stir every 30 seconds until melted. Never add water to melted chocolate. See more tips here.
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 2 months. Thaw in the refrigerator before serving.