White chocolate pumpkin cups – an autumn twist on Reese’s classic peanut butter cups. These chocolate pumpkin candies are dangerous – they’re so sweet you may only have to eat a whole batch! Try these mini candies, and you’ll get your favorite dessert of the season.
3/4 cup garaham cookies, ground
1/3 cup pumpkin puree
2 oz of softened cream cheese
1/4 cup of powdered sugar
1/4 teaspoon cinnamon or pumpkin.
15 oz. of white chocolate
Mini-muffin can with 24 paper liners and parchment paper baking sheet, apart.
In a bowl mix the cream cheese, powdered sugar, pumpkin puree and cinnamon. Add the ground cookies and leave them in the fridge for 30 minutes.
Roll a teaspoon of the mixture into balls and place them on the parchment paper. There should be 24 balls. (If the mixture is too sticky to roll, add more ground graham crackers)
Melt the white chocolate and spread a spoonful at the bottom of each cup of covered roll, put in the freezer for a couple of minutes to harden the chocolate.
Place a ball of creamy pumpkin cheese in each cup and flatten it a little with your fingers. Cover the pumpkin balls with melted chocolate. Gently tap the pan on the work surface to ensure that the chocolate is evenly distributed over the pumpkin. Put in the freezer for 5 minutes to harden the chocolate.
Store in the refrigerator.