Ingredients
Dry Ingredients
- 18 graham crackers (2 sleeves)
- 1 teaspoon pumpkin spice (or cinnamon)
Wet Ingredients
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup (or honey)
Coating
- 10 oz semi-sweet or dark chocolate chips
Instructions
- Process graham crackers: Pulse the graham crackers in a food processor until they become fine crumbs, which will serve as the base for the truffle mixture.
- Combine the mixture: Transfer the graham cracker crumbs to a large mixing bowl. Add the pumpkin puree, maple syrup, and pumpkin spice (or cinnamon). Mix thoroughly until the mixture softens and holds together, resembling a pliable dough.
- Shape and chill: Scoop portions of the mixture and roll them into balls using your hands or an ice cream scoop. Arrange them on a parchment-lined sheet pan and place in the freezer for 20-30 minutes to firm up.
- Melt the chocolate: Melt the chocolate chips in the microwave by heating in 30-second intervals, stirring well after each to ensure a smooth and even melt.
- Dip truffles in chocolate: Remove the firmed truffle balls from the freezer and dip each one into the melted chocolate, coating completely. Place the coated truffles back onto the parchment-lined sheet pan. The chocolate coating will solidify quickly; if not, refrigerate or freeze for an additional 10-15 minutes.
- Store and serve: Transfer the finished truffles to an airtight container and keep refrigerated for up to 7 days. Enjoy chilled for the best texture and flavor.
Notes
- You can substitute maple syrup with honey for a different but complementary sweetness.
- Use pumpkin spice or cinnamon depending on your flavor preference.
- If you don’t have a food processor, crush the graham crackers in a sealed plastic bag with a rolling pin.
- Ensure the chocolate is not overheated to avoid burning or grainy texture.
- Freeze truffles for longer storage if needed; thaw briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
