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Pumpkin Cheesecake Truffles

Delightfully rich and creamy truffles infused with pumpkin spice, coated in graham cracker crumbs, and nestled in chocolate.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 120
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 8 oz cream cheese, softened Ensure the cream cheese is softened for easy mixing.
  • 1 cup pumpkin puree Canned or fresh pumpkin puree can be used.
  • 1/2 cup powdered sugar Adjust sweetness to taste.
  • 1 tsp vanilla extract For added flavor.
  • 1 tsp pumpkin spice A blend of cinnamon, nutmeg, and allspice can be used.
Coating Ingredients
  • 1 cup graham cracker crumbs For rolling the truffles.
  • 1 cup chocolate chips For melting and coating the truffles.

Method
 

Preparation
  1. Gather all your ingredients and tools (a mixing bowl, a spatula, and two baking sheets lined with parchment paper).
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix until you have a creamy, uniform mixture.
  3. Cover the bowl with plastic wrap and place it in the refrigerator for about 15-20 minutes to chill.
Forming and Coating
  1. Once chilled, scoop out small amounts of the mixture and roll them into 1-inch balls. Place them on one of the lined baking sheets.
  2. Roll each truffle in graham cracker crumbs until fully coated, then return them to the baking sheet.
  3. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until completely smooth.
  4. Dip each coated truffle into the melted chocolate, ensuring it’s fully covered. Return it to the parchment-lined baking sheet.
  5. Chill the baking sheet in the refrigerator for about 10 minutes or until the chocolate has set.
Serving
  1. Enjoy the Pumpkin Cheesecake Truffles right away, or store them in an airtight container in the refrigerator.

Notes

For a healthier twist, consider using low-fat cream cheese or honey instead of powdered sugar. Store in an airtight container for up to one week or freeze for up to three months.