Delicious Pumpkin Cheesecake Truffles for Fall Indulgence
Indulge in these Pumpkin Cheesecake Truffles, a creamy, rich dessert perfect for fall gatherings.
Print
Pin
Servings: 24 truffles
Calories: 150kcal
Equipment
- Mixing bowl
- Electric mixer
- cookie scoop
- Parchment Paper
- microwave-safe bowl
Ingredients
For the Truffles
- 8 ounces cream cheese softened
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 2 cups powdered sugar
For the Coating
- 1 cup graham cracker crumbs
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil optional
Instructions
Step-by-Step Instructions
- In a large mixing bowl, combine the softened cream cheese, pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ginger. Blend on medium speed for 2-3 minutes until smooth.
- Gradually sift in the powdered sugar while mixing on low speed until fully incorporated, about 2-3 minutes, until thick and dough-like.
- Using a small cookie scoop or your hands, portion out the mixture into 1 inch balls.
- Roll each truffle in the graham cracker crumbs until completely coated and place on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes until firm.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until melted and smooth, about 1-2 minutes.
- Dip each truffle in the melted chocolate using a fork and shake off excess before placing back on the parchment sheet.
- Refrigerate for another 15 minutes to set the coating.
- Serve chilled and enjoy your Pumpkin Cheesecake Truffles!
Notes
Ensure proper chilling for best texture and stability. Use high-quality chocolate for coating.
Nutrition
Serving: 1truffle | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 500IU | Calcium: 20mg | Iron: 0.5mg