Best Pumpkin Spice Truffles Recipes

PUMPKIN SPICE TRUFFLES

Steps:

• Place cream cheese into a medium bowl and beat using a hand mixer until fluffy.
• Set 1/2 the white chocolate aside and place other 1/2 into a medium microwave-safe bowl. Microwave for 30 seconds and stir. Continue to microwave in 30-second intervals until chocolate is completely melted and smooth.
• Pour melted chocolate into whipped cream cheese. Blend using a hand mixer until mixture is well blended, about 2 minutes. Add pumpkin pie spice and continue to mix until well blended, 1 to 2 minutes.
• Form chocolate mixture into small balls using a spoon or melon baller and place on a baking sheet lined with wax paper. Place balls in the refrigerator until firm enough to retain their shape when dipped in warm chocolate, at least 1 hour.
• Melt remaining white chocolate in a microwave-safe bowl in a microwave in 30-second increments until completely melted. Dip each ball entirely into melted chocolate; return to wax paper and let cool until set, 20 to 30 minutes.

PUMPKIN SPICE LATTE TRUFFLES RECIPE - (4.5/5)

Steps:

• Melt the white chocolate chips in the microwave (stirring after each 30 second increment) or in a double boiler until the chocolate is smooth. Stir the pumpkin, cinnamon, vanilla, instant espresso, and nutmeg into the white chocolate. Spread the mixture onto a parchment lined baking sheet and place in the refrigerator to cool. Once the mixture has cooled, remove from the fridge. Taking 1 rounded teaspoon at a time, roll the truffle mixture into a round and place on the baking sheet. Once all of your truffles are made, place them back in the refrigerator for 5 minutes. Melt the dark chocolate chips in the microwave, cooking for 1 - 2 minutes, stirring after every 30 seconds until the chocolate is completely smooth. Take the truffles back out of the fridge and dip the bottom of each one in the melted dark chocolate. Place them back on the parchment lined baking sheet and return to the fridge until the dark chocolate has set.

PUMPKIN SPICE TRUFFLES

Steps:

• 1. Beat everything together (ending with the eggs) according to the package instructions and bake in a 13 X 9" pan. Make sure the cake is completely baked (no gooey middle) before removing from the oven. Let cool completely on a wire rack.
• 2. Crumble the cake apart in a bowl and add most of the can of cream cheese. Using your fingers, mix together until the cake holds together when formed into a ball. Add more frosting of necessary. Roll into balls of about a 2 bite size. Or you can use a cookie scoop for a more uniform size. Then roll them to make them more rounded. This should make about 65. Place on cookie sheets lined with wax paper and refrigerate several hours or overnight.
• 3. When ready to dip, melt the candy melts (I used two bags of melts total) a 1/2 bag at a time following the directions on the package. If you are using the white almond bark, when it is all melted you can mix in the food coloring to make it orange. Stick the pretzel in the middle of the dough and then roll it in the chocolate from side to side till it is covered. Place on another sheet of wax paper. Refrigerate till ready to eat.
• 4. * TIP: If the chocolate seems too thick you can add about 1/2 TBL of oil to thin it out, mix it in well.