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Chocolate Pumpkin Truffles
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Chocolate Pumpkin Truffles
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Bite-sized pumpkin truffles coated in dark chocolate and topped with crushed graham crackers.

Prep time
Plan for

3 hours chill time

18 truffles
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Chocolate Pumpkin Truffles
Confectioners Powdered Sugar
Prep time :
Plan For

3 hours chill time

Yield :
18 truffles


  • 1/2 cup white chocolate chips
  • 1/4 cup canned pumpkin puree
  • 2/3 cup crushed graham crackers, plus extra for garnish
  • 1 ounce cream cheese
  • 1 tablespoon Imperial Sugar Confectioners Powdered Sugar
  • 5 ounces dark chocolate


  1. Cover a large cookie sheet with parchment paper. Set aside.
  2. In a microwave safe bowl, microwave white chocolate chips for 30 seconds and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.
  3. Add melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to food processor. Pulse until a dough forms. Chill dough for 3 hours, or until it is easy to roll into balls (dough will still be sticky).
  4. Roll dough into 1 inch balls and place onto prepared cookie sheet. Chill balls in freezer for 15 minutes.
  5. In a microwave safe bowl, microwave dark chocolate for 1 minute and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.
  6. Dip balls into melted dark chocolate using toothpicks or a fork. Return to cookie sheet and sprinkle tops with crushed graham crackers for garnish if desired.
  7. Let truffles harden on counter for 1 hour or in refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator.


Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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