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–+ servings

Pumpkin Cheesecake Truffles

Deliciously creamy pumpkin cheesecake truffles coated in chocolate, perfect for fall treats.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Truffle Filling
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree canned or fresh
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
Coating
  • 8 oz dark chocolate chopped or chips
  • 1 tbsp coconut oil optional for smoothness
Toppings
  • 1/4 cup crushed graham crackers for garnish

Method
 

Prepare the Filling
  1. In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well combined.
  2. Cover the bowl and refrigerate for about 30 minutes to firm up the mixture.
Form the Truffles
  1. Once the filling is firm, use a spoon or cookie scoop to form small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
Melt the Chocolate
  1. In a double boiler or microwave, melt the dark chocolate with coconut oil until smooth, stirring frequently.
Coat the Truffles
  1. Dip each truffle into the melted chocolate, ensuring they are fully coated, then return to the baking sheet.
  2. Sprinkle crushed graham crackers on top of the chocolate before it sets.
Chill and Serve
  1. Refrigerate the truffles for at least 30 minutes until the chocolate is set. Serve chilled.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gFiber: 1gSugar: 10g

Notes

These truffles can be stored in an airtight container in the refrigerator for up to a week.

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