Pumpkin Cream Cheese Thanksgiving Truffles

Approximately 12 years ago, I made pretty much the best dessert ever for my parent’s Thanksgiving dinner party: Mini turkeys. That’s right. Painstakingly hand-made mini turkeys consisting of a Hershey’s kiss and Oreo cookie body, candy corn feathers, and cut up Twizzlers for the wattle. Finishing those turkeys constituted basically the proudest moment of my life up to that point. Someone (besides my parents) even complimented me on them!

But then . . . no one ate them. Correction: I ate two. One brave adult ate one. And two of my friends, also around the age of 10, each ate one. Sad life. I’ve tried to block out that particular dessert experience from my mind for many years. Now, though, as I reflect back upon my first dessert rejection, I guess I (sorta kinda) get it.

I mean, I wouldn’t necessarily want to eat a mashup of store-bought candy masquerading as a dessert that had been touched and molded into shape with the possibly dirty (but I always washed my hands with soap – even under my fingernails!!!) fingers of a ten-year-old. I’m going on record now, though, to say that if I come across those lovely mini turkeys in my Thanksgiving festivities this year, I promise to eat one. Scratch that. I’m getting five of those suckers. Props to little kids who believe in their dessert craft!

In an effort to avoid the pain of rejection, though, I decided to create a more adult palate friendly dessert this year. And it’s still shaped like a turkey. Hah! Though it can be traditionally truffle shaped for those who so desire. As I considered different food combinations in my mind, I couldn’t stop thinking about pumpkin and cream cheese. So, I didn’t. Instead, I used them, along with some powdered sugar, graham cracker crumbs, and pumpkin pie spice as the filling for my truffles. Ermahgawd. I would most definitely eat this filling by itself. In a bowl – no melted chocolate covering or decoration needed. Continue reading

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