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Pumpkin Cheesecake Truffles

Creamy cheesecake meets rich pumpkin flavor in these delightful truffles, rolled in graham cracker crumbs for a delicious autumn treat.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Truffle Mixture
  • 8 oz cream cheese, softened Make sure it is softened at room temperature for easier mixing.
  • 1 cup pumpkin puree
  • 1 cup powdered sugar Can be substituted with a natural sweetener like agave syrup.
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
For Coating
  • 1 cup graham cracker crumbs For rolling the truffles.
  • 1 cup chocolate chips For coating the truffles.
  • 1 tbsp coconut oil Optional, for smoother chocolate coating.

Method
 

Prepare the Mixture
  1. In a mixing bowl, combine the softened cream cheese and pumpkin puree until smooth.
  2. Add the powdered sugar, vanilla extract, and pumpkin pie spice; mix well until fully incorporated.
Shape the Truffles
  1. Use a tablespoon to scoop out the mixture, and roll it into small balls (about 1 inch in diameter).
  2. Place them on a baking sheet lined with parchment paper.
Chill the Truffles
  1. Place the baking sheet in the refrigerator for about 30 minutes to firm up the truffles.
Melt the Chocolate
  1. In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using).
  2. Microwave in 30-second intervals, stirring after each interval, until smooth and melted.
Coat the Truffles
  1. Dip each chilled truffle into the melted chocolate, ensuring they are fully coated.
  2. Return them to the parchment-lined baking sheet.
Add Graham Cracker Coating
  1. While the chocolate is still wet, sprinkle graham cracker crumbs on top for added texture and flavor.
Final Chill
  1. Let the truffles set in the refrigerator for another 30 minutes until the chocolate is firm.
Enjoy
  1. Once set, serve immediately, or store them in an airtight container in the refrigerator.

Notes

These truffles can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months. Thaw in the refrigerator before serving for the best taste and texture. Ensure not to skip the chilling step to maintain the shape during chocolate coating.