A while ago, I saw this recipe on the Whole Foods website and I knew that these would be perfect for an autumn treat.
They were relatively easy to make, but do require a little patience because they have to chill twice.
Ok, let’s make these babies!
- In a medium bowl, combine gingersnap and graham cracker crumbs. Keep a little bit of crumbs back in a bowl for garnish later on, if you want to.
- Dump in pumpkin, sugar, zest, cinnamon, salt, and cream cheese.
- Get out your electric hand mixer and cream it up!
- The mixture will be soft, so cover it up and chill until it is solid enough to form into balls, which should be about 2 hours. Don’t skimp on the chill time. If you find that the mixture is taking a while to set, stick it in the freezer for a little bit. If you rush it, the balls won’t stay together well.
While you wait, here’s a quick tip: The recipe only called for 1/4 cup of pumpkin, which meant quite a bit of leftover pumpkin. I anticipate using the rest in the near future, so I dumped it in a piece of tupperware. I like to label all my leftovers with the date with a wet erase marker.
I love wet erase markers because they are like washable sharpies. The writing will stay until it is wiped away in the dishwasher or with a wet cloth. We use them not only for leftovers, but also on our plastic storage bins in the garage. Or really anything that we want labeled temporarily.
- 2 hours later: Using a heaping teaspoon measurement, roll the pumpkin mixture into balls.
- Melt your choice of white or dark chocolate chips. The original recipe calls for just white, but I wanted to try both. If you want to use both, melt them separately.
- Drop the balls into the melted chocolate to coat, then transfer to a cookie sheet covered with wax paper. Sprinkle with crumbs or drizzle with extra chocolate for garnish.
- Hint: I found the white chocolate to be a little harder to work with. It has a thicker consistency, so it doesn’t coat as smoothly. If you are a fan of white chocolate, go for it, but if you don’t have a preference, I’d suggest the dark chocolate.
- Once all the balls are coated, chill for another hour until set.
- An hour later:
After tasting both, I like the dark chocolate the best. The filling is relatively rich, so the less sweet chocolate is a nice complement.
These definitely will make an appearance again around the holidays.
Linking up to:
|Kludgy Mom's Fall Foods Link Party|