Recipe by: sallysbakingaddiction.com
2 ounces (55g) full-fat cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners’ sugar
1/3 cup (72g) pumpkin puree
1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
1/2 teaspoon pumpkin pie spice1
1/2 teaspoon ground cinnamon
4 ounces (113g) white chocolate, coarsely chopped and melted
10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
optional garnish: extra graham cracker crumbs or cinnamon/sugar
Double boiler or microwave
Handheld or stand mixer fitted with a paddle attachment
Dipping tool (highly recommended for dipping!)
- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours. READ MORE