Description
Delicious pumpkin cheesecake truffles that are perfect for fall, combining the flavors of pumpkin and cream cheese in a bite-sized treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1 cup white chocolate chips
Instructions
- In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Chill the mixture in the refrigerator for about 30 minutes to firm up.
- Once chilled, scoop out small portions and roll them into balls.
- Roll the balls in graham cracker crumbs to coat them.
- Melt the white chocolate chips in a microwave or double boiler.
- Dip each truffle into the melted white chocolate and place them on a parchment-lined baking sheet.
- Refrigerate the truffles until the chocolate is set.
- Serve chilled and enjoy your fall-inspired treat!
Notes
- Store truffles in an airtight container in the refrigerator for up to a week.
- For a spicier flavor, add more pumpkin pie spice to the mixture.
- These truffles can be frozen for longer storage; just thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg