Ingredients
Scale
- 1/2 cup pumpkin puree (100% pure, not pie filling)
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 cup graham cracker crumbs
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract (optional)
- Pinch of salt (optional)
- 12 oz white chocolate melting wafers or chips (for coating)
- Optional toppings: crushed graham crackers, cinnamon sugar, dark chocolate drizzle, chopped pecans
Instructions
- In a large bowl, beat softened cream cheese and pumpkin puree until smooth using a hand mixer.
- Add powdered sugar, graham cracker crumbs, pumpkin spice, cinnamon, vanilla, and salt. Mix until just combined.
- Chill mixture in the fridge for at least 1 hour (or 15–20 minutes in the freezer) until firm enough to scoop.
- Roll into 1-inch balls using a cookie scoop or tablespoon. Place on a parchment-lined tray.
- Chill truffle balls while melting white chocolate in 15-second intervals, stirring between each, until smooth.
- Dip each truffle in melted chocolate using a fork or toothpick. Tap off excess and return to tray.
- Sprinkle optional toppings before coating sets, if desired.
- Chill truffles for another 15–30 minutes until fully set.
Notes
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month. Let thaw in the fridge or at room temp before serving. Best served chilled and within 10–15 minutes of removing from the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg