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–+ servings

Pumpkin Cheesecake Truffles

Deliciously creamy pumpkin cheesecake truffles coated in chocolate, perfect for fall festivities.
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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 Mixture
  • 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
  • 1 cup dark chocolate chips or milk chocolate
  • 1 tbsp coconut oil for melting chocolate
Toppings
  • 1/4 cup crushed graham crackers for garnish
  • 1/4 cup chopped pecans optional

Method
 

Prepare the Truffle Mixture
  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 mixture is firm, scoop out small portions and roll them into balls, about 1 inch in diameter.
  2. Place the rolled truffles on a baking sheet lined with parchment paper.
Melt the Chocolate
  1. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Coat the Truffles
  1. Dip each truffle into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and let excess chocolate drip off.
  2. Return the coated truffles to the baking sheet and sprinkle with crushed graham crackers and chopped pecans if desired.
Chill and Serve
  1. Refrigerate the truffles for at least 30 minutes to set the chocolate.
  2. Serve chilled and enjoy your pumpkin cheesecake truffles!

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gFiber: 1gSugar: 10g

Notes

Store any leftovers in an airtight container in the refrigerator for up to a week.

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