Description
Delightful truffles combining creamy cheesecake with the flavors of pumpkin and spices, perfect for fall celebrations.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1 cup white chocolate chips
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, vanilla extract, powdered sugar, and pumpkin pie spice, mixing until well combined.
- Refrigerate the mixture for about 30 minutes to firm up.
- Once chilled, scoop out small portions and roll them into balls.
- Roll each ball in graham cracker crumbs to coat.
- Melt the white chocolate chips in a microwave or double boiler.
- Dip each truffle into the melted chocolate, allowing excess to drip off.
- Place the truffles on a parchment-lined baking sheet and let them set.
Notes
Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.