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Pumpkin Cheesecake Truffles

Delightful bite-sized treats that combine the classic flavors of pumpkin cheesecake in an easy, poppable form, perfect for fall gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Truffle Mixture
  • 8 oz cream cheese, softened Ensure cheese is at room temperature
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup crushed graham crackers For that classic cheesecake flavor
Chocolate Coating
  • 1 cup white chocolate chips Can swap for dark chocolate for a richer taste
  • 1 tablespoon coconut oil Optional, helps with melting

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
  3. Stir in the crushed graham crackers until the mixture is thick.
  4. Chill the mixture in the refrigerator for about 30 minutes to firm up.
  5. Once chilled, scoop out small portions and roll them into balls.
Chocolate Coating
  1. In a microwave-safe bowl, melt the white chocolate chips with coconut oil until smooth.
  2. Dip each truffle in the melted chocolate to coat, then place on a parchment-lined baking sheet.
  3. Allow the truffles to set in the refrigerator before serving.

Notes

Serve chilled, optionally drizzle extra melted chocolate or sprinkle cinnamon for decoration. Store in an airtight container in the fridge for up to a week or freeze for longer storage.