Pumpkin Pie Truffles | The Recipe

The Pumpkin Pie Truffles is one of our featured desserts this week.

Here at The Tea Shoppe we realize how much of a tease our seasonal treats are to so many of our customers who simply can not make it in. May it be football traffic, midterms (which start next week), or visits by those crazy family members who love and support you, we don’t judge. Instead, we are here to help and to get you prepared for the holiday season!

These bite size sweets are great for any occasion (what we really me to say: they are great in the morning with a cup of Sleepy Hallow Pumpkin Chai) and we want to let you in on a little secret or the science behind why you are always asking for more of these sweets. Our secret is our hand blended seasonings and spices which are now available in our shop! This recipe features our Siagon Cinnamon Powder and Pumpkin Pie Spice, both available for the season!

So, if you don’t have time for lunch stop in, grab a cup of tea to-go and pick up some of our premium seasoning and spices that get those creative juices flowing!

Pumpkin Pie Truffles
  • Ingredients For Filling -
    1 c White Chocolate Chips
    1/2 c Pumpkin Puree
    3/4 c Ground Gingersnap Cookies
    3/4 c Ground Graham Crackers
    2 tbsp Powdered Sugar
    4 oz Cream Cheese, softened
    1/4 tsp Cinnamon
    1/4 tsp Pumpkin Pie Spice
    - Ingredients For Dipping -
    2 c White Chocolate Chips, melted
    3 tbsp Gingersnap Cookie Crumbs

Step 1

Melt white chocolate in a double boiler over medium heat stirring chocolate until melted (water in the bottom of the double boiler should not come to a boil while the chocolate is melting). Transfer melted white chocolate to mixer fitted with a paddle attachment and let cool 2 to 3 minutes.

Step 2

Once cooled add gingersnap crumbs, graham cracker crumbs, powdered sugar, cream cheese, cinnamon & pumpkin pie spice to mixer, mix filling on medium until smooth.

Transfer filling mixture to freezer until thickened enough to scoop and roll into balls, about 45 minutes.

Step 3

When ready roll filling into 1 inch balls and transfer to a parchment lined baking sheet & freeze until firm, about 45 minutes.

Step 4

For dipping, melt 2 cups white chocolate in a double boiler, stirring constantly. Once melted completely, carefully dip one ball at a time into chocolate, turning quickly to evenly coat. Place dipped truffle back on parchment lined baking sheet and quickly sprinkle gingersnap crumbs over top.

Refrigerate until set and transfer to a storage container.

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