Here’s a simple and delicious recipe 👇
🎃 Pumpkin Cheesecake Truffles
(Makes about 20–24 truffles)
Ingredients
🍂 For the Filling:
-
4 oz cream cheese, softened
-
½ cup pumpkin purée (not pumpkin pie filling)
-
1 cup graham cracker crumbs
-
½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg & ginger)
-
½ tsp vanilla extract
-
¼ cup powdered sugar (add more if needed for firmness)
🍫 For the Coating:
-
12 oz white chocolate chips or melting wafers
-
1 tsp coconut oil or shortening (optional, for smoother melting)
-
Optional garnish: crushed graham crackers, cinnamon, or melted dark chocolate drizzle
Instructions
1. Make the filling
-
In a bowl, beat cream cheese until smooth.
-
Add pumpkin purée, pumpkin pie spice, vanilla, and powdered sugar — mix until creamy.
-
Stir in graham cracker crumbs until mixture thickens and can hold shape.
If it’s too soft, add a little more graham cracker crumbs or chill for 15–20 minutes.
2. Shape & chill
-
Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
-
Freeze for 30–45 minutes, or until firm enough to dip.
3. Coat in chocolate
-
Melt white chocolate (and coconut oil, if using) in a microwave-safe bowl in 30-second bursts, stirring until smooth.
-
Dip each truffle into the melted chocolate using a fork or dipping tool.
-
Place back on parchment paper and sprinkle with graham cracker crumbs or cinnamon while still wet.
4. Set & serve
-
Let the truffles set at room temperature or refrigerate for 15 minutes until firm.
-
Store in an airtight container in the fridge for up to 1 week (or freeze for up to 2 months).
💡 Variations
-
Use dark or milk chocolate for a richer flavor.
-
Mix a tablespoon of maple syrup into the filling for a cozy twist.
-
Add crushed pecans for crunch and a nutty finish.
Would you like me to give you a no-chocolate “pumpkin spice sugar-coated” version of these truffles next (rolled in cinnamon sugar instead of dipped)? They’re amazing for quick treats!
