Ingredients
The following ingredients have 4 Servings
- 1 15 ounce can Libby's Pumpkin Puree
- 1 box white cake mix
- 8 ounces cream cheese (softened)
- 1 bag Nestle Tollhouse Milk Chocolate Morsels
- 1 TBS shortening (optional)
- 2 graham crackers (crushed)
Instruction
- Preheat oven to 350 degrees. In a large bowl, combine pumpkin puree and white cake mix (do not add any other ingredients, just he bag of the white cake mix) until completely combined. Spread mixture into a 9x13 baking dish, and place into the oven. Bake for 25-28 minutes or until done.
- Carefully crumble up the baked cake mixture (you can wait until it cools, or use the oven mitts-careful not to burn yourself!) until all broken up, and dump into the bowl of a stand mixer (can also use hand mixer). Add cream cheese, beat on medium until the cream cheese is completely incorporated into the cake and it's a pliable dough consistency (shouldn't take more than a few mins).
- Line a baking sheet with parchment paper. Scoop out dough in about 1 TBS rounds, rolling into a ball with your hands. Continue until all dough is used. Place into freezer for 30 minutes.
- In a medium microwave safe bowl, melt your chocolate chips: Microwave for 30 seconds, then MIX with a fork or spoon. Place back into microwave for 15 seconds, remove and mix again. Continue in 15 seconds increments until melted and MIX in-between increments. Once melted you can add 1 TBS shortening and this will thin the chocolate allowing easier coating.
- Dip each pumpkin truffle into the chocolate until covered, and using a fork allow the extra chocolate to drip off (see video); set covered truffle on parchment and sprinkle graham cracker crumbs over the top. Repeat for all truffles.
- Place into the freezer for at LEAST 2 hours to allow the chocolate to firm up. Serve. When not serving, keep in the fridge or freezer to prevent the chocolate from melting.
