Perfect for Halloween, pumpkin truffles recipe made with orange zest and pumpkin spices covered in chocolate. These little monsters are great for parties!
I made these pumpkin truffles about two weeks ago and I was very eager to share with you last week. However, I couldn’t find some time to write the post. So today I present you these chocolate covered pumpkin truffles that are perfect for Halloween. In just two weeks this holiday will be here so you can make pumpkin truffles for your Halloween occasion. Moreover, you don’t have to just wait exactly for Halloween you can make them all year long!
Honestly, I see these truffles for adult parties. My younger son ate the chocolate only and not the middle part, my older son said he doesn’t like them much. I am telling the truth and I want to be honest with you. They are delicious and I couldn’t stop eating them and my friend she was grabbing for more. But not all children loves my chocolate pumpkin truffles. Out of 3 children, one child loved them.
For me they are one of the best truffles I made, healthy pumpkin puree, graham crackers, cashews and a hint of orange. This is what you need in your life this fall! You won’t even believe how pumpkin and orange pairs nicely together. You can taste all pumpkin, nutmeg, orange, cinnamon. All flavors in one truffle. I can tell you when you start eating them you will be grabbing for more.
Also, these Halloween chocolate pumpkin truffles are freezable. Therefore, you can freeze some for later. Whenever you want some yummy treat!
Halloween Chocolate Pumpkin Truffles
- 4 oz. cream cheese softened
- 1/4 cup pumpkin puree
- 2 Tbsp. powdered sugar
- 1/8 tsp. nutmeg
- 1/4 tsp. cinnamon
- 3/4 cup unsalted cashews crushed
- 3/4 cup graham crackers
- 1 Tbsp. orange juice squeezed from real orange
- orange zest from half orange
- 1 cup chocolate chips
- 1/2 tsp. coconut oil
- candy eyes for decoration
Prepare baking sheet with parchment paper.
In a medium bowl combine cream cheese, pumpkin puree, powdered sugar, nutmeg, cinnamon, unsalted cashews, graham crackers, orange juice and zest from orange. Mix ingredients well. Form a ball, cover in foil and put in the freezer for 1 hour.
Remove the ball from the freezer and form about 11 - 14 small balls.
Melt chocolate chips using double boiler method (fill lower pan with water, bring water to simmer, take off from heat, put chocolate chips in separate top pan and stir). Add coconut oil and mix.
Dip each truffle into the chocolate and adhere candy eyes. Place on parchment paper. Put in the fridge for about 3 hours.
Store in the fridge.
You can freeze truffles too.
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