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Cinnamon Pumpkin Truffles

Even novice candy makers can prepare these simple and satisfying confections. The blending of pumpkin and chocolate is wonderful!—Cherie Sechrist, Red Lion, Pennsylvania
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    2 dozen

Ingredients

  • 2 cups white baking chips
  • 1/4 cup heavy whipping cream
  • 1/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 14 ounces dark chocolate candy coating, coarsely chopped
  • 2 tablespoons shortening
  • Chocolate and white sprinkles

Directions

  • In a small microwave-safe bowl, melt white chips with cream; stir until smooth. Add pumpkin and spices. Cover and refrigerate for 2 hours or until almost solid but still workable.
  • Shape into 1-in. balls. In a microwave, melt candy coating and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Roll in sprinkles; place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm.
  • Store in an airtight container in the refrigerator.
To Make Ahead: These truffles can be made three days before serving. Store in an airtight container in the refrigerator.
Nutrition Facts
1 each: 181 calories, 11g fat (8g saturated fat), 5mg cholesterol, 14mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 1g protein.
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