Ingredients
Scale
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 2 cups graham cracker crumbs
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 12 oz melting chocolate or white chocolate chips
- Optional toppings: crushed graham crackers, sprinkles, or drizzled caramel
Instructions
- In a large mixing bowl, combine the softened cream cheese with the canned pumpkin puree. Mix until smooth and creamy.
- Add the powdered sugar and pumpkin pie spice, then stir in vanilla extract. Mix until well combined and uniform in texture.
- Gradually add the graham cracker crumbs, mixing thoroughly until the mixture becomes firm enough to shape.
- Using a tablespoon or cookie scoop, form the mixture into small balls and place on a parchment-lined baking sheet. Chill in the refrigerator for about 30 minutes.
- Melt the chocolate using a microwave or double boiler until smooth.
- Dip each pumpkin cheesecake ball into the melted chocolate, ensuring an even coat. Place back on the parchment paper.
- Optional: sprinkle crushed graham crackers, sprinkles, or drizzle additional melted chocolate on top before the chocolate sets.
Notes
- Chill the truffles for at least 30 minutes before dipping for best results.
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze in a sealed container for up to 2 months.
- Adjust toppings as desired for festive presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (mostly cooling and setting time)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (about 20g)
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg