White Chocolate Cinnamon Pumpkin Truffles


 

I bought about ten cans of pumpkin the other day.  After the major pumpkin shortage of last fall, I wanted to make sure I had enough on hand for the upcoming fall season.  And, yes, while I don’t mean to rush these last lingering days of summer (and decent daylight in the evenings, too) by posting so many pumpkin recipes, I couldn’t hold back by not posting a truly awesome recipe.  It just so happens that it’s another truffle.  But, seriously, who can resist a good truffle? (If you can, then I don’t trust you.)

I actually tried the original recipe for these truffles last year which ended with a major kitchen fail.  The consistency didn’t hold up quite right, the flavor seemed a little “off”, and my white chocolate seized and got incredibly clumpy in the process of dipping the truffles.  I was completely deflated because I wanted these to work so badly. But, then Annie revamped the original recipe, and I liked her adaptations, so I decided to give it another go this year.  Since I had some miniature cinnamon chips on hand, I decided to add a little bit more spice to the truffles in my own version.  I was very pleased with the final version-and my friends in the dermatology clinic were too, which meant a lot. (You are the best!)

When you are making these, it’s essential to give them enough time to chill.  I even found that taking them out and re-rolling the truffles by hand and then giving them another hour-long chill seemed to help with the shape as they can be a little soft at first.  Be careful when you start dipping them.  My first few truffles came out very smooth and pretty, but, as I continued to dip them into the warm chocolate, it began to seize and clump.  If you want a super smooth coating, it would be best to dip them in batches.  Feel free to play around with the spices here.  The white chocolate, while extremely rich, is well balanced with the more earthy spices like cinnamon.

Enjoy.

 

And…pssst…check out today’s post on Taste and Tell.  Stick around.  Make some new friends.  I certainly did.  Thanks, Deborah!

White Chocolate Cinnamon Pumpkin Truffles

Servings:  approximately 24 truffles

 

Ingredients

1 cup white chocolate, coarsely chopped

1/2 cup pumpkin  puree

3/4 cup gingersnap cookies, finely ground **Use your food processor

3/4 cup honey-flavored graham crackers, finely ground

2 tablespoons confectioners’ sugar

1/4 teaspoon ground cinnamon

4 ounces cream cheese, at room temperature

1/4 cup miniature cinnamon chips, plus more for garnish

For dipping the truffles:

Approximately 1 pound of white chocolate**I used Baker’s Choice dipping chocolate, found in the baking aisle of my grocery store.

 

Instructions

1. In a heatproof bowl set over a saucepan of simmering water, melt the white chocolate, stirring until smooth.  Set aside to cool slightly.

2. Meanwhile, in a large bowl, combine the pumpkin puree, the gingersnaps, graham crackers, confectioners’ sugar, cinnamon, cream cheese, and cinnamon chips.  Stir to combine.

3. Add the warm melted white chocolate to the bowl and mix thoroughly to combine.

4. Cover the bowl, and transfer to the refrigerator to chill until the mixture is firm and able to be rolled into balls, at least one hour.

5.  Using your hands, gently roll each truffle into a 1-inch in diameter ball, placing each one on a parchment-lined baking sheet.

6. Chill the truffles again until firm, re-rolling and chilling if necessary, at least two hours.

7. To dip the truffles:  In a heatproof bowl set over simmering water, melt the white chocolate.

8. One by one, using a fork to help guide you, dip and roll each truffle quickly in the white chocolate, placing each one back on the parchment-lined baking sheet.  Immediately garnish with miniature cinnamon chips.

9.  Chill the truffles until firm and set, at least 20 minutes.

 

Source:  Slightly adapted from Annie’s Eats, originally adapted from Whole Foods.

 

September 21, 2011 - 5:51 am

Lauren at Keep It Sweet - I also stock up on pumpkin whenever I have the chance! Where did you find mini cinnamon chips? I’ve never seen them! I love these truffles!

September 21, 2011 - 10:21 am

Laurel @ Lolly's Sweet Treats - I am sad to say I am a current victim of the canned pumpkin shortage. I can’t find it anywhere and I just used my last can. When I do find it, I will definitely be making these beautiful treats. I’m bookmarking them in the meantime. I hope you’re enjoying fall in Vermont- I hear it’s beautiful up there this time of year.

September 21, 2011 - 10:39 am

srlacy - Hey Lauren! How are you?

I actually got the cinnamon chips from the King Arthur Flour Company store. I think they may sell them online. I had never seen them before, either, but let me tell you, they are amazing! If you can’t find them online, let me know, and I can grab some and ship them to you!

Shanon

September 21, 2011 - 2:59 pm

Kelly - I think these look so good, I love pumpkin! Cant wait to try. And I was just thinking to myself that I better get a bunch of cans of pumpkin before it’s gone. I think there was a shortage last year too!

September 21, 2011 - 4:11 pm

Rachel @ Baked by Rachel - Super cute and love the mini chips as decoration! :)

September 21, 2011 - 6:27 pm

Jeanette - pumpkin truffles?! YUM! perfect autumn treat :)

jeanette
simplychicforcheap.wordpress.com

September 21, 2011 - 6:56 pm

Liz - Yummy, love it! I need to get my hands on the cinnamon chips. Thanks for the direct. :-)

September 21, 2011 - 7:00 pm

Kim ~ Recipes To Run On - I’m linking over from Taste & Tell. Love your site and look forward to being a regular reader. These truffles sound so good…. I love pumpkin and always look for new ways to make something with pumpkin in the fall.

September 21, 2011 - 7:32 pm

Happy When Not Hungry - What a great recipe! These pumpkin truffles look amazing!

September 21, 2011 - 8:01 pm

Meg's Everyday Indulgence - These truffles sound amazing! I love all things pumpkin! I’ve never seen mini cinnamon chips but I have a few bags of regular ones. I’ll have to give them a try.

September 21, 2011 - 8:49 pm

Heather T. - Yum! Where does the cream cheese listed in the ingredients come in? Did I miss it?

September 21, 2011 - 8:51 pm

srlacy - Nice save, Heather! :) I corrected it. You add it with the majority of the ingredients. Thanks for catching that for me.

September 27, 2011 - 2:08 pm

Annie - Glad you liked this version. That first one did not seem so reliable!

January 10, 2012 - 1:06 pm

Forty Cakes – Keeping It Simple–Holiday Style - [...] made  pumpkin truffles (From Curvy Carrot)—basically little bite sized pieces of pumpkin pie cheesecake dipped in white [...]

January 10, 2012 - 1:07 pm

Forty Cakes – Neat-o things from around the inter-web! - [...] made these pumpkin truffles last week.  Like I mentioned above, I cannot dip things so they were horribly ugly but Aaron is popping them [...]

September 19, 2012 - 7:36 pm

15 ways to cook a pumpkin « adventures of a mother of TWO! - [...] White Chocolate Cinnamon Pumpkin Truffle – these look so fancy I might give them away as gifts this year for [...]

April 28, 2013 - 8:49 pm

White Chocolate Cinnamon Pumpkin Truffles - [...] Read all the details about the recipe on: thecurvycarrot.com [...]

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