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Pumpkin Bread Truffles

Pumpkin bread truffles combine spiced, crumbled pumpkin bread with a smooth cream cheese filling, then get dipped in semisweet chocolate. Chill the bite-size treats until the coating sets for a firm chocolate shell and soft center.
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Prep Time 25 minutes
Cook Time 1 hour
Chilling time 1 hour 20 minutes
Total Time 2 hours 45 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin bread
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1.5 cups canned pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
For the truffles
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
For the coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp vegetable shortening

Equipment

  • 1 9x5-inch loaf pan
  • 1 baking sheet
  • 1 microwave

Method
 

Make the pumpkin bread
  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. In a large bowl, whisk the granulated sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
  5. Stir in the flour mixture just until no dry streaks remain.
  6. Spread the batter in the prepared pan.
  7. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the bread in the pan for 10 minutes.
  9. Turn it out onto a wire rack and cool completely.
Make the truffles
  1. Finely crumble the cooled bread into a large bowl.
  2. In a separate bowl, stir the cream cheese and powdered sugar until smooth.
  3. Mix the cream cheese mixture into the crumbs until evenly combined.
  4. Roll the mixture into 30 balls, about 1 inch each.
  5. Arrange the balls on a parchment-lined baking sheet.
  6. Refrigerate for at least 1 hour, until firm.
Coat the truffles
  1. Put the chocolate chips and shortening in a microwave-safe bowl.
  2. Microwave at 50% power in 30-second bursts, stirring each time, until smooth.
  3. Dip each chilled ball in the melted chocolate, letting excess drip back into the bowl.
  4. Return each coated ball to the baking sheet.
  5. Refrigerate for 15 to 20 minutes, until the coating is set.

Notes

For neat, even truffles, crumble the bread finely and chill the rolled balls until firm before dipping. Store covered in the refrigerator for up to 4 days; they can be frozen. For a dairy-free version, use dairy-free cream cheese and dairy-free semisweet chocolate chips.