Ingredients Jump to Instructions ↓

  1. 2 1/2 cups white chocolate chunks

  2. 1/3 cup gingersnap cookie crumbs -- plus more for garnish

  3. 1/4 cup canned pumpkin puree

  4. 1/4 cup graham cracker crumbs -- plus more for garnish

  5. 1 tablespoon confectioners' sugar

  6. 1/2 teaspoon orange zest

  7. 1/8 teaspoon ground cinnamon

  8. 1 Pinch fine salt

  9. 2 ounces cream cheese -- softened

Instructions Jump to Ingredients ↑

  1. How to make it Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours. Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.


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