Description
Savor the season with these rich and creamy Pumpkin Cheesecake Truffles, a delightful treat perfect for cozy gatherings or a sweet indulgence anytime.
Ingredients
Scale
- 1 cup pumpkin puree (canned, 100% pumpkin)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- 1 cup white chocolate chips (for coating)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- In a mixing bowl, blend softened cream cheese and pumpkin puree until smooth. Ensure there are no lumps for a velvety texture.
- Gradually mix in powdered sugar on low speed until fluffy and well combined.
- Add cinnamon and nutmeg to the mixture, stirring until fully incorporated.
- Gently fold in graham cracker crumbs until evenly mixed.
- Scoop out portions of the mixture and roll them into balls about one inch in diameter. Place them on a parchment-lined baking sheet.
- Refrigerate the truffle balls for about one hour or until firm enough to coat in chocolate.
- Melt white chocolate chips in a microwave-safe bowl until smooth. Dip each chilled truffle in melted chocolate and return them to the parchment-lined sheet.
- Before the chocolate sets, sprinkle with extra graham cracker crumbs or chopped nuts for added texture and visual appeal.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Use room temperature cream cheese for easier mixing. Chilling the mixture helps maintain shape when rolling. Experiment with different spices or coatings like chopped nuts or coconut flakes for variation.