Yield
24 truffles
Time
2 hours
These adorable Halloween truffles are filled with sweet pumpkin cheesecake and coated in festive orange candy. A fun creepy treat for the holidays!
‣ 3 ounce cream cheese, softened ‣ 1/4 cup pumpkin puree ‣ 1 1/2 cup gingersnap cookies, crumbled ‣ 1/3 cup graham crackers, crumbled ‣ 3 tablespoon powdered sugar ‣ 1/2 teaspoon ground cinnamon ‣ 1 pinch salt ‣ 3 cup white candy melts, divided ‣ food coloring, orange ‣ candy eyes
Using a stand mixer (or hand mixer + large bowl), whip together the cream cheese and punpkin puree until it’s nice and smooth.
Using a stand mixer (or hand mixer + large bowl), whip together the cream cheese and punpkin puree until it’s nice and smooth.
Pour in the crumbled gingersnap and graham crackers, the powdered sugar, cinnamon, salt, and the freshly melted white candy. Mix until ingredients are thoroughly incorporated. Once done, let the mixture chill in the refrigerator until firm.
Using a cookie scoop, scoop up some of the dough, roll it into a ball, then place it on a baking sheet topped with wax paper. Repeat this step until all of the dough has been used. Once done, chill them again!
When ready to decorate, melt the rest of the candy melts and add whatever food coloring you’d like. Dip the prepared pumpkin truffles in the melted candy, toss to coat, then place back on the baking sheet with the wax paper.
While the candy is still wet, decorate with 1-3 candy eyes.