These melt-in-your-mouth treats are made with a pumpkin-cheesecake filling, coated in a rich, dark-chocolate shell.
Makes about 35 truffles.
Best to do this first step a day ahead. Chilling is mandatory.
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 two minutes. Add the pumpkin and beat on high until combined.
Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate. Beat on medium speed until everything is combined. The mixture should be soft and thick. Cover mixture tightly and refrigerate for one hour or up-to 24 hours.
Line two large baking sheets with parchment or wax paper. Set aside.
Begin rolling chilled mixture into one-teaspoon-sized balls, 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.
Begin melting the chocolate, using a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate using a candy thermometer.
Remove balls from the refrigerator and dip them in the chocolate using a dipping tool (a fork worked well enough). When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
Place balls back on the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are fine at room temperature for a few hours for serving.
Make-ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to one week or in the freezer for up to two months. Thaw overnight in the refrigerator.