Pumpkin Chocolate Coated Bites (Printer-Friendly)

Creamy pumpkin filling dipped in chocolate and topped with graham cracker crumbs for a perfect fall treat.

# What You'll Need:

→ Filling

01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/3 cup pumpkin puree (not pumpkin pie filling)
04 - 1 3/4 cups finely ground graham cracker crumbs
05 - 1 teaspoon pumpkin pie spice
06 - 1/2 teaspoon ground cinnamon

→ Coating and Garnish

07 - 10 ounces milk chocolate melting wafers
08 - Extra graham cracker crumbs or English toffee bits, for topping (optional)

# Steps to Follow:

01 - In a mixing bowl, beat softened cream cheese and powdered sugar with a stand or hand mixer until creamy and smooth.
02 - Add pumpkin puree and mix at medium speed until fully combined and smooth.
03 - Mix in graham cracker crumbs, pumpkin pie spice, and cinnamon on medium speed until fully incorporated and smooth, about 1 to 2 minutes. The mixture will be thick.
04 - Transfer the filling to a small bowl, cover, and refrigerate for approximately 2 hours or longer as needed.
05 - Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, roll the chilled mixture into 1-inch diameter balls, spacing them 2 inches apart. Refrigerate for 20 to 25 minutes before dipping.
06 - Melt the milk chocolate wafers in a microwave-safe bowl at full power in 10-15 second intervals, stirring between intervals until smooth. Avoid overheating.
07 - Using a fork, dip each truffle into the melted chocolate to coat fully. Scrape off excess chocolate by scraping the fork against the side of the bowl. Place the coated truffle on the prepared baking sheet using an additional fork to avoid blemishes.
08 - Immediately sprinkle tops with graham cracker crumbs or English toffee bits, if desired. Allow the coating to harden.
09 - Refrigerate the coated truffles until the chocolate shell is fully set. Truffles can be kept at room temperature for a few hours before serving.

# Extra Suggestions:

01 - To prevent chocolate from hardening too quickly while dipping, use a double boiler or a candy melting warmer.
02 - If a food processor is unavailable, crush graham crackers using a sealed bag and rolling pin.
03 - Pumpkin Truffles may be stored refrigerated in an airtight container for up to one week or frozen for up to three months.

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