Kicking off Day #1 of All things pumpkin at Sweet Heat Chefs
Fall is officially here…YAY! I love this time of year, the weather, the brightly colored trees, the crispness of the morning air, and all the pumpkins and colors around the city. Pumpkin recipes are in full swing out on the internet and int he culinary world. I am happy to contribute to the “madness”.
I feel like I repeat myself a lot when I say this recipe is quick and easy! But I guess that is because I am always looking for quick ways to get food finished for the fam. Sure some of my recipes are more complex, but for the most part they are everyday recipes anyone can do and quick for everyone who is short on time, there are a lot of us out there after all!
INGREDIENTS
1/4 cup pumpkin puree
1/4 cup powdered sugar
1/2 cup cream cheese, softened
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 cup graham crackers, crushed
1 bag dark chocolate chips, melted
Beat first 5 ingredients in a bowl until well combined.
Add graham crackers and stir well.
Chill for 30-40 minutes and roll into balls.
Place in the freezer for about 30 minutes and cover with melted dark chocolate.
Store in refrigerator or freezer until ready to eat! they only take about 5 minutes to un-thaw enough to eat. Or if you are like me, I just eat it frozen. The creaminess of the pumpkin melts in your mouth while the cold dark chocolate is frozen and has that deep sweetness to balance it all out.
Sweet Heat Chefs 
Pingback: Foodie Friends Friday Sponsored By A Mustard Seed Dream | Busy Vegetarian Mom
Pingback: Foodie Friends Friday #14
Pingback: Chef PickyKid and Me » Blog Archive » Foodie Friends Friday-September 27
What a yummy idea. I would love for you to link up this recipe at Weekend Potluck tomorrow….www.thebetterbaker.blogspot.com. Congrats on being featured at FFF!
I will swing by and post the truffles!! Thanks for stopping by!!
Pingback: Foodie Friends Friday Linky Party 14 | Cindy's Recipes and Writings
I love pumpkin! What a great idea. I can’t wait to try them. Pinned!
YAY, thanks so much for pinning 😀
Mmmm…heavenly!
Thanks for bringing it to our party at Foodie Friends Friday!
Tracy @ http://www.busyvegetarianmom.com
I just added this feed to my bookmarks. I have to say, I very much enjoy reading your blogs. Thanks!
Thank you so much Maryann!
Pingback: Cranberry Pumpkin Muffins! « Dancing with Fireflies
Thank you for the linkback!
Saw this posted on Sumptuous Spoonfuls FB page…Looks delish-few questions. Because they’re being frozed, do you think you could use light or non-fat cream cheese? And how many does this recipe make? I’m excited! I have an event this weekend & I’d love to make these!
Hi SL, glad you liked them! You can definitely use low fat or non fat cream cheese. The freezing process is only to get them slightly firm. As far as how many it makes, this batch I made made around 16. It depends on the size you make the balls. Mine were about 1″ diameter. If you make them, be sure to come back and tell me how everyone liked them!!
Oh WOW! These look fantastic. Seriously, I’m sipping some coffee right now and longing for your pumpkin truffles. Only my wife is allowed to make sweets in my house so I may just have to email this to her ASAP.
You better or you will be missing out! LOL I just had 1 with my coffee!