Ingredients:

  • 1/2 cup (120g) pumpkin puree (unsweetened)
  • 2 oz (56g) softened cream cheese
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1g) salt
  • 6 oz (170g) white chocolate, chopped
  • 1 tbsp (15ml) coconut oil, melted

Instructions:

  1. Mix the pumpkin puree, softened cream cheese, maple syrup, pumpkin pie spice, and salt in a medium bowl. Stir vigorously until the mixture becomes a smooth, uniform orange paste. Note: Make sure there are no cream cheese streaks.
  2. Scoop the mixture into small, 1 inch spheres using your cookie scoop.
  3. Arrange the balls on a parchment lined tray, leaving about an inch of space between them.
  4. Place the tray in the freezer for 30 to 60 minutes until the spheres feel firm to the touch.
  5. Chop your white chocolate into small, even pieces and place them in a microwave safe bowl with the melted coconut oil.
  6. Microwave in 30 second intervals, stirring between each burst until the mixture is a glossy, fluid liquid. Note: Stop before it's fully melted; the residual heat will finish the job.
  7. Drop one chilled pumpkin ball into the melted chocolate.
  8. Use a fork to lift the ball out, tapping the fork on the edge of the bowl until the ball is fully encased in a smooth shell.
  9. Place the coated truffle back on the parchment paper and repeat with the remaining balls.