Description
Creamy pumpkin cheesecake truffles coated in smooth white chocolate — no baking required! These bite-sized treats are rich, spiced, and perfect for fall parties or gifting.
Ingredients
Scale
- 4 oz cream cheese, softened
- ½ cup pumpkin purée (not pumpkin pie filling)
- ½ cup graham cracker crumbs
- ½ tsp pumpkin pie spice
- ¼ tsp cinnamon
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 8 oz white chocolate chips or white candy melts
- 1 tsp coconut oil (for smooth melting)
- Optional: orange gel coloring, sprinkles, or crushed graham crackers for topping
Instructions
- In a mixing bowl, beat cream cheese until smooth. Add pumpkin purée, vanilla, and powdered sugar; beat again until creamy. Stir in graham cracker crumbs and spices until a thick dough forms. Chill mixture for 10–15 minutes if it’s too soft to shape.
- Line a baking sheet with parchment paper. Scoop about 1 tablespoon of mixture and roll into balls. Place on the baking sheet and freeze for 20 minutes until firm.
- In a microwave-safe bowl, melt white chocolate and coconut oil in 20-second intervals, stirring between each. Add orange gel coloring if desired for a festive pumpkin hue.
- Using a fork, dip each chilled truffle into the melted chocolate, tapping off excess. Place back on parchment paper and decorate with crushed graham crackers, sprinkles, or a chocolate drizzle. Chill for about 10 minutes until the coating sets.
- Serve chilled or at room temperature. Store leftovers in the refrigerator or freezer for the perfect fall treat anytime!
Notes
These truffles can be made ahead and frozen for up to a month. Try swapping white chocolate for dark or milk chocolate for a flavor twist!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg