Description
Creamy pumpkin cheesecake truffles coated in chocolate, perfect for Thanksgiving and easy to make ahead.
Ingredients
For the truffles
- 8 oz cream cheese (Full fat for best texture)
- 1 cup pumpkin puree (Use pumpkin puree, not pumpkin pie filling)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (Can substitute with cinnamon and nutmeg)
- 1 cup graham cracker crumbs (Or use vanilla wafer crumbs)
- 1 pinch salt
- 12 oz chocolate or candy melts (For coating, choose white, milk, or dark)
Optional toppings
- 1/2 cup crushed pecans (For topping)
- 1/2 cup cinnamon sugar (For topping)
- 1/2 cup sprinkles (For topping)
Instructions
Preparation
- In a bowl, beat the cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and a pinch of salt. Stir until creamy and uniform.
Thicken with crumbs
- Stir in graham cracker crumbs a little at a time until you reach a dough-like texture.
- If too sticky, add more crumbs; if too dry, add a teaspoon more pumpkin.
Chill
- Cover the bowl and chill for at least 2 hours, or freeze for 30-40 minutes.
Roll into balls
- Scoop and roll the mixture into 1 inch balls and place them on a parchment-lined tray.
- Chill again for 20-30 minutes.
Dip and decorate
- Melt the chocolate or candy melts, then dip each truffle and let the excess drip off.
- Add toppings immediately before the coating sets.
Notes
Chill in stages for best results. Use a cookie scoop for even sizes. Work in small batches to keep truffles cool while dipping.
- Prep Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American, Thanksgiving