Ingredients
Scale
- One 15 oz can of pumpkin puree
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- White chocolate or chocolate coating for dipping
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, vanilla extract, cinnamon, and nutmeg. Mix until fully combined. Slowly incorporate powdered sugar and stir until the mixture becomes creamy and silky.
- Add the graham cracker crumbs and fold them into the mixture. Using a small cookie scoop or your hands, form the mixture into 1-inch diameter balls. Place on a parchment-lined baking sheet.
- Refrigerate the shaped truffles for at least 30 minutes until firm.
- Melt the white or chocolate coating according to package instructions. Dip each truffle into the melted coating using a fork or dipping tool, then place on a wire rack to dry. Decorate with sprinkles or drizzles if desired.
Notes
- Store the pumpkin cheesecake truffles in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the truffles for up to a month, placing parchment paper between layers.
- You can customize the coating with dark, milk, or white chocolate based on preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg