Oh my goodness these pumpkin pie truffles are so simple and easy to make! I made a gluten free, dairy free low sugar version for myself and LOVED them. The kids started munching on them and couldn’t tell the difference between their version and mine.
And we definetely needed something sweet this week. This week has been crazily ridiculous. My son was quarantined for the third time this year and he’s pretty upset about it. And I don’t blame him. We got notified a week after he was supposedly exposed to someone with COVID at school…well after the time that statistically he would be at highest risk of spreading or getting it if he had it. He said, “Mom, I don’t even sit 6 feet next to anyone except for two classes and those teachers usually let me move my chair away since they know I am playing fall sports.” Sigh. So for the third time this year he is now being quarantined completely healthy and is now missing out on his ability to play and have an outlet to deal with some of the hard stuff like the fact Monday is the anniversary of his Dad passing. Some of our kids knew that going back to school was their best option. For him, he was always my kid that HATED school and didn’t want to go and then realized after his Dad passing, quarantine for months, and major depression and anxiety that for him he has to stay busy and he has to engage. It’s work for him to get up and go to school everyday and talk to his teachers and peers. But he knows for him he has to. He has to treat it like a job to help combat his depression and anxiety. But he always wants to protect others and be able to play and has done a kick a** job of developing a balance to it all. So this has been an even more devastating blow. As a parent, it is indescribable to put into words what it looks like to see your child just crumble emotionally and physically in front of you and to not know what to do to help when you have done everything resource wise and within yourself that you can to help them. This last quarantine has been a really tough one for him. We are trying to get a hold of someone that has some ability to change the quarantine with the school and look into the situation a bit more for us. But it’s pretty frustrating right now.
In spite of this setback, we are all staying busy with softball, gymnastics, dance, football, running, school and lot’s of Instagram chats with my college student on subjects from how to salvage runny cookie batter to getting food poisoning from eating a two week old quesadilla sitting in the refrigerator.
Yeah those truffles are definetely going to get a workout this weekend.
We hope you all have a great weekend. We’re kicking off the first of fall weekend with lot’s of pumpkin! The kids are already asking for pumpkin chocolate chip bread and pumpkin chocolate chip cookies. I’m thinking pumpkin snickerdoodles sound good too!
Pumpkin Pie Truffles
- 1/4 cup pumpkin puree (NOT pumpkin pie puree)
- 1/2 cup white chocolate, chopped
- 1 cup fine graham crackers crumbs (can substitute gluten free graham cracker crumbs)
- 1 ounce cream cheese, softened or 2 tbsp butter, softened
- 1 tablespoon powdered sugar
- 1/2 teaspoon pumpkin pie spice or cinnamon
- Pinch of salt
- 1/2 tablespoon unsalted butter, softened
- 8 ounces white chocolate chips or semi sweet or milk chocolate chips
- Coarse sea salt, graham cracker crumbs or sprinkles for garnish if desired.
**Note we used Lily’s low sugar white chocolate and dark chocolate chips for this recipe. You can also use Enjoy Life dairy free allergy friendly chocolate chips.
Melt the white chocolate chips. Stir until smooth. Stir in the chocolate with the pumpkin, graham cracker crumbs, cream cheese or butter, sugar, spices, and salt. Refrigerate for two hours or overnight.
Roll the dough into teaspoon sized balls and place on waxed paper. place in the freezer for 15-20 minutes for easier dipping.
Melt the chocolate and with a toothpick dip the pumpkin truffles in the chocolate. Swirl in the chocolate until truffles are fully covered. allow excess chocolate to drip off, then place back on the waxed paper and top with coarse sea salt, graham cracker crumbs or sprinkles. Allow chocolate to harden (for faster results place chocolate in refrigerator to harden).
To store, place chocolate in an air tight container in the fridge for several days.