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1
In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth.
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2
Set aside for now.
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3
Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined.
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4
Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.
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5
Add the powdered milk, the powdered sugar, and the pumpkin pie spice.
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6
Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.
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7
Add the melted white chocolate and mix until incorporated.
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8
Finally, stir in the graham cracker crumbs.
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9
The mixture will be fairly soft at this point.
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10
Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.
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11
When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls.
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12
Dust your hands with powdered sugar and roll the truffles between your palms to make them round.
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13
Melt the orange candy coating in a microwave-safe bowl until melted and fluid.
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14
Dip the truffles in the coating, one by one, using dipping tools or a fork.
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15
Set them on a foil-lined baking sheet when finished.
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16
To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange.
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17
Put it in a small plastic bag and snip off a tiny corner.
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18
Pipe intersecting lines across the top of the truffles.
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19
Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well.
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20
Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.
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21
Refrigerate the truffles to set the coating, for about 10 minutes, before serving.
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22
Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.
