Pumpkin Truffles

We love traditional holiday baking, but we’re also fond of taking shortcuts when the season gets a little hectic. These festive treats yield a pretty plate, but don’t require an entire afternoon in the kitchen.

Pumpkin Truffles


■ 4 ounces cream cheese, softened

■ ¼ cup powdered sugar

■ ½ cup pumpkin puree

■ 1 teaspoon cinnamon

■ ¼ teaspoon ginger

■ ¼ teaspoon nutmeg

■ 1/8 teaspoon cloves

■ 1/8 teaspoon allspice

■ 2 cups very finely crushed graham cracker crumbs

■ 8 ounces white almond bark



With electric mixer, beat cream cheese on low speed until soft and fluffy. Add powdered sugar, pumpkin and spices. Stir in graham cracker crumbs.

Shape mixture into 1-inch balls, rolling with your hands to smooth surface. Place on parchment lined sheets and chill for 30 minutes to harden. Meanwhile, melt almond bark in double boiler over simmering water. Using a fork, dip each ball in melted chocolate to coat, tapping off excess. Garnish each with a sprinkle of freshly ground nutmeg. Allow to harden on the parchment paper. Store in airtight container in cool place for up to one week.