Pumpkin Cheesecake Truffles that Melt in Your Mouth!
Delicious pumpkin cheesecake truffles that are creamy, rich, and perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 truffles
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
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.
- Once chilled, scoop out small portions and roll them into balls.
- Roll the balls in graham cracker crumbs to coat.
- Melt white chocolate chips in a microwave or double boiler.
- Dip each truffle into the melted chocolate and place on a parchment-lined baking sheet.
- Refrigerate until the chocolate is set.
- Serve chilled and enjoy!
Notes
- Store truffles in an airtight container in the refrigerator.
- These truffles can be made ahead of time and stored for up to a week.
- For a festive touch, sprinkle some extra pumpkin pie spice on top before serving.