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Pumpkin Cheesecake Truffles

Delicious bites of creamy pumpkin and cheesecake mixture, coated in chocolate, perfect for fall gatherings.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 8 oz cream cheese, softened It creates that rich and creamy base.
  • 1 cup canned pumpkin puree The star ingredient full of flavor.
  • 1 cup powdered sugar Adds sweetness for that perfect balance.
  • 1 tsp vanilla extract Enhances the flavors beautifully.
  • 1 tsp pumpkin pie spice For that quintessential fall taste.
Coating Ingredients
  • 1.5 cups graham cracker crumbs Provides the crumbly coating.
  • 1 cup semi-sweet chocolate chips You’ll use these for dipping.
  • 1 tbsp coconut oil Aids in melting the chocolate smoothly.

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat with an electric mixer on medium speed until the mixture is smooth and well combined.
  2. Once the mixture is smooth, use a cookie scoop or tablespoon to scoop out small portions. Roll each portion into balls and place them on a parchment-lined baking sheet.
  3. Pop the baking sheet in the refrigerator for about an hour, allowing the truffles to firm up.
  4. While waiting, melt the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl. Heat in short intervals, stirring until smooth.
  5. Remove the chilled truffle balls from the refrigerator. Dip each ball into the melted chocolate, ensuring they are completely coated. Return them to the baking sheet.
  6. If desired, sprinkle with extra graham cracker crumbs or chopped nuts before the chocolate sets.
  7. Place the tray back in the refrigerator for at least 30 minutes or until the chocolate is fully set.
  8. Share these delightful bites with friends and family, and enjoy the seasonal flavors together!

Notes

Store any leftover truffles in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in a single layer in a freezer-safe container, separated by parchment paper.