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Pumpkin Cheesecake Truffles

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Pumpkin Cheesecake Truffles are creamy, no-bake treats made with pumpkin puree, cream cheese, and graham crackers, all coated in chocolate for a festive fall dessert.

Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups graham cracker crumbs
  • 1 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 12 oz white or dark chocolate chips or candy melts (for coating)
  • Optional: crushed graham crackers, cinnamon sugar, or chopped nuts for topping

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined.
  3. Stir in graham cracker crumbs until the mixture is thick enough to roll. If too soft, chill for 30–60 minutes.
  4. Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
  5. Freeze truffles for at least 1 hour until firm.
  6. Melt chocolate or candy melts according to package directions.
  7. Dip each truffle in melted chocolate using a fork, tapping off excess, and place back on parchment.
  8. Immediately sprinkle with crushed graham crackers, cinnamon sugar, or nuts, if using.
  9. Refrigerate for 15–30 minutes until chocolate is set.
  10. Store chilled until ready to serve.

Notes

  • If the filling is too soft to roll, chill longer or add more graham cracker crumbs.
  • Use very cold or frozen truffles for best coating results.
  • Try gingersnaps instead of graham crackers for extra spice.
  • Store in mini cupcake liners for clean presentation.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-cheesecake-truffles/