Description
These pumpkin cheesecake truffles are creamy, rich, and perfectly spiced for fall, featuring a crisp chocolate shell.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1/2 cup chocolate chips, melted
Instructions
- Soften the cream cheese to room temperature. Line a baking sheet with parchment paper. Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Set aside to cool slightly.
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth. Using a small cookie scoop, form the mixture into small balls. Roll each ball in graham cracker crumbs and place them on the prepared baking sheet.
- Chill the coated balls in the refrigerator for at least 30 minutes to firm up.
- Once chilled, dip each ball into the melted chocolate to coat fully, letting excess drip off. Place back on the baking sheet and chill until the chocolate is set, about 15–20 minutes. Serve and enjoy!
Notes
Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 2 months. Use coconut oil in melted chocolate for a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 85
- Sugar: 5.9g
- Sodium: 43mg
- Fat: 5.1g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8.5g
- Fiber: 0.7g
- Protein: 1.1g
- Cholesterol: 25mg