It’s not only trick or treat time for the kids, but us adults desire treats, as well. Imagine sweetened cream cheese, pumpkin, and graham crackers. What do you get? Pumpkin cheesecake! Then wrap them in chocolate and you get heaven in ball! Alternatively, instead of using ground gluten free graham crackers you can ground chocolate cookies. You can make these pumpkin cheesecake chocolates elegant by topping with candy pearls, drops of colored chocolate or another variety of chocolate, or dip the tops in a second color of chocolate. For the kids you can make them colorful by adding sprinkles, jimmies, etc. Or do a combination of both. Enjoy!
Pumpkin cream cheese filled chocolates. Create an elegant or fun presentation. Color white chocolate, and more.
- 1/4 cup canned pumpkin
- 1/4 cup powdered sugar*
- 1/2 cup gluten free cream cheese (Philadelphia*)
- 1 cup ground Gluten Free Graham Crackers or Gluten Free Chocolate Cookies without dipping
- Gluten free dark or milk chocolate
- 2nd flavor of gluten free chocolate (optional)
- In the bowl of your mixer, or by hand, beat pumpkin, powdered sugar, cream cheese and, graham crumbs; chill until firm.
- With your hands, roll up to 1 tablespoon scoops of the mixture into balls.
- Melt chocolate in a heat-proof bowl over a sauce pans of boiling water; lower heat to a slow boil. Stir chocolate until melted; remove from heat and allow to cool for a short time.
- Using an ice pick (preferably) or a fondue fork, dip each ball into the melted chocolate; transfer to a parchment paper lined baking sheet with the pierced side up. Once all balls are dipped, refrigerate until firm.
- Once hardened, either dip the top portion into a different colored/flavored chocolate, and allow to drip down the sides, if desired; or top with a dot of chocolate. This step will cover the hole that you pierced with the ice pick/fondue fork.
- Transfer back to the parchment paper lined baking sheet, on a clean section. Store in the refrigerator.
- Oil or spray oil a deep candy mold.
- Spoon either melted milk or dark chocolate into the candy mold; add a small ball of the cream cheese filling directly in the center of the mold; cover with additional melted chocolate and fill to the top. Tap the mold on the counter to even out and bring any air bubbles to the top. Chill in the refrigerator until firm. Top with a dot of chocolate, if desired.
*For corn-allergies: Philadelphia brand cream cheese contains xanthan gum, therefore, is not corn-free. Most powdered sugars contain cornstarch. Trader Joe's organic brand is made from evaporated cane juice and contains tapioca starch instead of cornstarch.
Before the first coat of chocolate cools, top with jimmies, candied pearls, or desired decorations, if desired.
To add the dot of chocolate on the top using a ketchup or mustard squeeze bottle is helpful. Wilton also makes confection squeeze bottles.
You can also make the dots on top of parchment paper in advance, and add them to the freshly dipped chocolates.
If you desire to color white chocolate, add food coloring once chocolate is melted. Many white chocolates do not color well. Wilton's makes chocolates specifically for this purpose.
If you're making homemade graham crackers, you can add a bit of pumpkin spice, if desired.
If using chocolate cookies, you may either make homemade ones or purchase Pamela's Extreme Chocolate Simple Bites.
Note: the longer the candies sit, the softer the cookies inside become.