Pumpkin Cheesecake Truffles

Indulge in the creamy delight of Pumpkin Cheesecake Truffles, the ultimate no-bake dessert that perfectly captures the flavors of fall. These bite-sized treats blend rich pumpkin puree and smooth cream cheese, combined with warm spices like cinnamon and nutmeg, then are coated in silky chocolate. Ideal for Halloween parties or Thanksgiving gatherings, these truffles can be made ahead of time and customized to suit any occasion. With their irresistible taste and festive appeal, these truffles are sure to become a favorite among friends and family.

Prep Time20 mins

Course: Dessert Cuisine: American Keyword: Use room temperature ingredients for easier mixing. Experiment with additional spices like allspice or cloves for added depth of flavor. Store truffles in an airtight container in the refrigerator for up to one week. Servings: Approximately 24 truffles Calories: 120kcal Author: Tisha

Ingredients

8 ounces cream cheese, softened
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 cups powdered sugar
1 cup graham cracker crumbs
1 ½ cups semi-sweet chocolate chips
1 tablespoon coconut oil (optional)

Instructions

In a mixing bowl, combine softened cream cheese, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
Gradually add powdered sugar until fully incorporated.
Shape the mixture into small balls (about 1 inch) and roll in graham cracker crumbs.
Refrigerate for at least 30 minutes until firm.
Melt chocolate chips with coconut oil in a microwave-safe bowl in short intervals until smooth.
Dip each truffle into melted chocolate and return to parchment-lined baking sheet.
Refrigerate again for about 15 minutes to set before serving.

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