Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups graham cracker crumbs (for coating)
- 8 ounces white chocolate, chopped (for coating)
Instructions
- In a mixing bowl, beat softened cream cheese until smooth. Mix in pumpkin puree, powdered sugar, vanilla extract, spices, and salt until well combined.
- Chill the mixture for about 30 minutes or until firm enough to handle.
- Scoop tablespoon-sized portions and roll into balls. Place on parchment-lined baking sheet.
- Melt white chocolate in a microwave-safe bowl in intervals until smooth. Dip each truffle into melted chocolate and roll in graham cracker crumbs.
- Refrigerate coated truffles until chocolate sets, about 30 minutes.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (30g)
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg