Perfect Pumpkin Cheesecake Truffles
Indulgently creamy pumpkin cheesecake truffles with a hint of pumpkin spice and a sweet chocolate coating, perfect for fall gatherings or cozy nights in.
- Prep Time: 1 hour 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 8 oz (225g) cream cheese, softened
- 1 cup (200g) powdered sugar
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin spice
- Pinch of sea salt
- 12 oz (340g) white chocolate chips or candy coating
- Optional: 2 tbsp coconut oil (for easier melting)
- Optional: Crushed graham crackers
- Optional: Chopped pecans
- Optional: A sprinkle of cinnamon or nutmeg
Instructions
- In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin spice, and a pinch of salt. Use an electric mixer on medium speed until the mixture is smooth and creamy.
- Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to scoop and shape.
- Using a tablespoon or small cookie scoop, portion out the mixture and roll it into small balls (about 1-inch in diameter). Place each truffle onto a parchment-lined baking sheet. Once all truffles are shaped, return the tray to the refrigerator for another 30 minutes.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval until smooth. If the chocolate is too thick, add 1-2 tablespoons of coconut oil to thin it out.
- Remove the chilled truffles from the refrigerator. Using a fork or dipping tool, coat each truffle in melted chocolate, letting excess drip off. Place the coated truffles back onto the parchment-lined baking sheet.
- Before the chocolate sets, sprinkle with crushed graham crackers, chopped pecans, or a dusting of cinnamon for added flair.
- Chill the coated truffles in the refrigerator for at least 1 hour, or until the chocolate is completely set.
- Once the truffles are set, transfer them to a serving dish and enjoy!
Notes
[‘Make sure your cream cheese is softened before mixing to ensure a smooth filling.’, ‘Chill the filling and truffles as instructed to make them easier to shape and coat.’, ‘Use a microwave in short bursts to melt the chocolate and stir frequently to avoid clumping.’, ‘Adding a bit of coconut oil can help achieve a smoother chocolate texture.’, ‘Store leftover truffles in an airtight container in the fridge for up to 5 days or freeze them for longer storage.’]
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12
- Sodium: 40
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 13
- Fiber: 0.5
- Protein: 1
Keywords: Pumpkin, Cheesecake, Truffles, Fall Dessert, Pumpkin Spice, Thanksgiving Dessert, Easy Dessert, No-Bake Dessert