Description
Pumpkin Cheesecake Truffles bring autumn’s best flavors into cute, easy treats. Perfect for fall gatherings or a sweet pumpkin moment.
Ingredients
Scale
- Creamy Base:
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 cup (120g) 100% pumpkin puree (not pie filling)
- Sweeteners & Spices:
- 1 cup (120g) powdered sugar
- 1 cup (120g) graham cracker crumbs
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Coating & Finish:
- 10 oz (280g) white chocolate chips
- 1 tsp coconut oil (or shortening)
- Optional Garnishes:
- Extra pumpkin pie spice for dusting
- Cinnamon sugar for topping
- Festive sprinkles
Instructions
- Prepare the Pumpkin Cheesecake Base:: First things first, grab a good-sized mixing bowl. You’ll want to combine your softened cream cheese and pumpkin puree. Use an electric mixer if you have one; it makes it so much easier to get it super smooth and creamy. Beat it until there are no lumps, honestly, this step is key for a silky truffle. I remember rushing this once, and my truffles had little bits of unmixed cream cheese, which was… not ideal.
- Sweeten and Spice It Up:: Now, add your powdered sugar, graham cracker crumbs, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix it all up until everything is just combined. You don’t want to overmix here, or the mixture might get too soft. It should be thick and pliable. I always take a little taste test at this point – you know, for quality control! If it needs a little more spice, now’s your chance to add it. My kitchen always smells incredible at this stage, a true autumn aroma.
- Chill, Chill, Chill:: This is arguably the most important step for making Pumpkin Cheesecake Truffles! Cover your bowl with plastic wrap and pop it into the fridge for at least 2-3 hours, or even better, overnight. I know, waiting is the hardest part, but trust me, a well-chilled mixture is so much easier to roll. I’ve tried to rush this, and it just turns into a sticky, frustrating mess that sticks to everything but itself.
- Roll Those Truffles:: Once the mixture is firm, use a small cookie scoop or a spoon to portion out small amounts, about 1 inch in diameter. Roll them into neat little balls with your hands. They should be relatively easy to handle now. If your hands get too warm and they start to get sticky, just pop the mixture back in the fridge for a few minutes. I usually have a plate lined with parchment paper ready for the rolled Pumpkin Cheesecake Truffles.
- Melt the Chocolate Coating:: Time for the delicious coating! In a microwave-safe bowl, combine your white chocolate chips and a tiny bit of coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and melted. Be careful not to overheat it, or it can seize up – a mistake I’ve made more times than I care to admit. The smell of melting chocolate is just divine, isn’t it?
- Dip and Decorate Your Pumpkin Cheesecake Truffles:: Using a fork or a dipping tool, gently dip each pumpkin cheesecake truffle into the melted white chocolate, letting any excess drip off. Place them back on the parchment-lined plate. While the chocolate is still wet, you can sprinkle them with a little extra pumpkin pie spice, cinnamon sugar, or some festive sprinkles. Once all your Pumpkin Cheesecake Truffles are dipped, pop them back in the fridge for about 15-20 minutes to let the chocolate set completely. They’ll look so pretty!