Go Back

Pumpkin Cheesecake Truffles

These delightful Pumpkin Cheesecake Truffles combine creamy pumpkin cheesecake with graham cracker crumbs, encased in luscious white chocolate, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Truffle Filling
  • 8 oz cream cheese, softened Use light cream cheese for a lighter version.
  • 1 cup pumpkin puree
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice Adds fall flavor.
Coating
  • 1 cup graham cracker crumbs For rolling.
  • 1 cup white chocolate, melted Ensure chocolate is melted carefully to prevent burning.

Method
 

Preparation
  1. Start by gathering all your ingredients on the counter.
  2. In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat together until smooth.
  3. Use a tablespoon to scoop out small amounts of the mixture and roll them into 1-inch balls. Place them on a parchment-lined baking sheet.
  4. Refrigerate the rolled truffles for at least 30 minutes until firm.
  5. Melt the white chocolate in a microwave-safe bowl and dip each truffle in the melted chocolate, ensuring they are well coated. Place them back on the baking sheet.
  6. While the chocolate is still wet, sprinkle graham cracker crumbs on top for added texture.
  7. Cool the truffles in the fridge for another 30 minutes to an hour. Once set, serve and enjoy!

Notes

Store truffles in an airtight container in the refrigerator for up to a week. They can be frozen for up to three months if well-wrapped. Thaw in the fridge overnight before serving.