White Chocolate Pumpkin Candies

Pumpkin pie lovers, you have to try these white chocolate pumpkin candies this fall. They’re delicious and make a great hostess gift for fall parties / Thanksgiving.

Pumpkin pie is honestly one of my favorite fall desserts. My grandma used to make it every year and it was one of those things that I just always looked forward to. And when I got older, I would occasionally make pumpkin pie on my own. But now that I have a family of my own, I never make it because (sadly) I’m the only one in my fam who actually likes pumpkin pie.

That’s how these yummy pumpkin candies came about. Way easier to make than a whole pie, but with the same vibe in a bitesize treat. Similar to these chocolate marshmallow cups, which I also love this time of year. Click through for the fall recipe.

White Chocolate Pumpkin Candy Cups 

Ingredients

• 1 cup graham crackers (about 6 crackers) finely grounded
• 1/3 cup of pumpkin puree
• 2 oz softened cream cheese
• 1/4 cup powdered sugar
• 1/4 tsp pumpkin spice
• 22 oz white chocolate chips

How to Make White Chocolate Pumpkin Candies

1. Prepare muffin tin.

Place mini candy cup paper liners in a 24 count mini-muffin tin.

2. Mix (almost) everything and chill.

Mix together softened cream cheese, powdered sugar, pumpkin puree, pumpkin spice and ground up graham crackers. Place mixture in fridge for 30 minutes to chill.

3. Roll into balls.

Once mixture is chilled and set, roll 1 teaspoon of the mixture into balls (there should be 24) and place on parchment paper.

If you find the mixture to be too sticky, you can add more grounded graham crackers.

4. Melt the chocolate and add to muffin tin.

Melt the white chocolate (using a double broiler or microwave, stirring along the way). Spread 1 teaspoon into the bottom of each lined muffin cup.

Tap the pan gently on the surface so that it is evenly spread. Place in freezer for a few minutes to allow chocolate to harden.

5. Add pumpkin mixture and more chocolate.

Once bottoms are set, place on pumpkin cream cheese ball into each cup and flattened with your fingers.

Cover pumpkin balls with melted chocolate until you have a smooth and even top. Again, tap the pan gently on the surface so that it is evenly spread over the pumpkin.

Set in the freezer for 5-10 minutes to harden the chocolate. 

Recipe Emma Spear
Photography Brittni Mehlhoff

What other flavors do you think would be good for these candy cups? They’re so easy to make, I plan to make more. So, I’d love your suggestions.

How to Make White Chocolate Pumpkin Candies

Brittni

Pumpkin pie is honestly one of my favorite fall desserts. My grandma used to make it every year and it was one of those things that I just always looked forward to. And when I got older, I would occasionally make pumpkin pie on my own. But now that I have a family of my own, I never make it because (sadly) I'm the only one in my fam who actually likes pumpkin pie. That's how these yummy pumpkin candies came about. Way easier to make than a whole pie, but with the same vibe in a bitesize treat. Similar to these chocolate marshmallow cups, which I also love this time of year. Click through for the fall recipe.

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Equipment

• mini muffin tin

Ingredients

  

• 1 cup graham crackers about 6 crackers finely grounded
• ⅓ cup of pumpkin puree
• 2 oz softened cream cheese
• ¼ cup powdered sugar
• ¼ tsp pumpkin spice
• 22 oz white chocolate chips

Instructions

 

Prepare muffin tin.

• Place mini candy cup paper liners in a 24 count mini-muffin tin.

Mix (almost) everything and chill.

• Mix together softened cream cheese, powdered sugar, pumpkin puree, pumpkin spice and ground up graham crackers. Place mixture in fridge for 30 minutes to chill.

Roll into balls.

• Once mixture is chilled and set, roll 1 teaspoon of the mixture into balls (there should be 24) and place on parchment paper. If you find the mixture to be too sticky, you can add more grounded graham crackers.

Melt the chocolate and add to muffin tin.

• Melt the white chocolate (using a double broiler or microwave, stirring along the way). Spread 1 teaspoon into the bottom of each lined muffin cup. Tap the pan gently on the surface so that it is evenly spread. Place in freezer for a few minutes to allow chocolate to harden.

Add pumpkin mixture and more chocolate.

• Once bottoms are set, place on pumpkin cream cheese ball into each cup and flattened with your fingers. Cover pumpkin balls with melted chocolate until you have a smooth and even top. Again, tap the pan gently on the surface so that it is evenly spread over the pumpkin. Set in the freezer for 5-10 minutes to harden the chocolate.

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