Pumpkin Truffle Eyeballs Recipe
Introduction
These Pumpkin Truffle Eyeballs are a fun and festive treat perfect for Halloween or autumn gatherings. Creamy pumpkin-flavored truffles are coated in white chocolate and decorated to look like spooky eyeballs. They’re as delightful to make as they are to eat!
Ingredients
- 10 graham crackers
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 6 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups white chocolate chips (or white chocolate melting wafers)
- 24 M&M chocolate candies (variety of colors)
- 1 (0.67-ounce) tube red decorating gel
- 1 (0.67-ounce) tube black decorating gel
Instructions
- Step 1: Place the graham crackers in a food processor and pulse until finely crushed. Add pumpkin puree, brown sugar, cream cheese, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Process until smooth and well combined.
- Step 2: Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours until firm enough to shape.
- Step 3: Shape the chilled mixture into small balls about 1 inch in diameter, yielding 24 to 36 balls. Place on a parchment-lined tray and freeze for 10–15 minutes.
- Step 4: Melt white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring in between, until smooth. Avoid overheating.
- Step 5: Dip each truffle ball into melted white chocolate, ensuring it’s fully coated. Tap off excess and place on parchment-lined baking sheet. Press one M&M on top of each while chocolate is still wet.
- Step 6: Use red decorating gel to draw thin, squiggly lines radiating from the center of each truffle to create veins. Then use black decorating gel to add a pupil on the center of each M&M.
- Step 7: Let the truffles set completely before serving. Store in an airtight container in the refrigerator when not serving.
Tips & Variations
- For extra flavor, try adding a pinch of cardamom or allspice to the pumpkin mixture.
- If you prefer a dairy-free option, use vegan cream cheese and dairy-free white chocolate chips.
- Use candy eyes instead of M&Ms for a different spooky look.
- Chill the truffles thoroughly before dipping to prevent cracking in the chocolate coating.
Storage
Store the truffles in an airtight container in the refrigerator for up to 5 days. To serve, let them sit at room temperature for about 10 minutes to soften slightly. Avoid freezing after coating to maintain texture and appearance.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these Pumpkin Truffle Eyeballs ahead of time?
Yes, they can be made a day or two ahead and stored refrigerated. Just decorate close to serving time to keep the decorating gel fresh and vibrant.
Can I use regular chocolate instead of white chocolate for coating?
Yes, you can use milk or dark chocolate for the coating, but white chocolate allows the colorful “eyeballs” and red veins to stand out more vividly.
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Pumpkin Truffle Eyeballs Recipe
- Total Time: 2 hours 20 minutes
- Yield: 24 to 36 truffles 1x
Description
These Pumpkin Truffle Eyeballs are a spooky and delicious Halloween treat combining creamy pumpkin-flavored truffle centers with a smooth white chocolate coating. Decorated with colorful M&M candies and festive red and black gel to resemble eyeballs, they make a playful yet indulgent dessert perfect for parties and seasonal celebrations.
Ingredients
Truffle Mixture
- 10 graham crackers
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 6 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Coating and Decoration
- 2 cups white chocolate chips (or white chocolate melting wafers)
- 24 M&M chocolate candies (variety of colors)
- 1 (0.67-ounce) tube red decorating gel
- 1 (0.67-ounce) tube black decorating gel
Instructions
- Prepare the truffle mixture: Place 10 graham crackers in a food processor and pulse until finely crushed. Add 1/2 cup pumpkin puree, 2 tablespoons brown sugar, 6 ounces cream cheese, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Process until the mixture is smooth and well combined.
- Chill the mixture: Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours or until the truffle dough is firm enough to shape into balls.
- Shape the truffles: Once chilled, shape the dough into small balls, about 1 inch in diameter. You should make about 24–36 balls, depending on size. Place them on a parchment paper-lined tray and freeze for 10–15 minutes to firm up before coating.
- Melt the white chocolate: Place 2 cups white chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
- Coat the truffles: Dip each pumpkin truffle into the melted white chocolate using a fork to ensure it’s fully coated. Tap off excess chocolate and place coated truffles on a parchment paper-lined baking sheet. While the chocolate is still wet, press an M&M candy on top of each truffle to create the “eyeball.”
- Decorate the eyeballs: Use the tube of red decorating gel to draw 4–5 thin, squiggly lines from the center of each truffle to create a “vein” effect on the eyeballs. Use the tube of black decorating gel to draw a pupil onto the center of each M&M.
- Set and store: Allow the truffles to set completely before serving. Store them in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure the truffle mixture is well chilled before shaping to prevent sticking.
- Use white chocolate melting wafers for easier melting if preferred over chips.
- Freeze the balls briefly before dipping so they hold their shape better during coating.
- Store truffles refrigerated to maintain freshness and texture.
- For a dairy-free option, substitute cream cheese and white chocolate with vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Pumpkin truffles, Halloween treats, No-bake dessert, White chocolate truffles, Pumpkin dessert, Spooky snacks
