Go Back
–+ servings

Pumpkin Cheesecake Truffles

Deliciously creamy pumpkin cheesecake truffles coated in chocolate, perfect for fall treats.
Print Recipe Pin Recipe
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
  • 1/2 cup graham cracker crumbs
Coating
  • 8 oz dark chocolate chopped
  • 1 tbsp coconut oil optional for smoothness
Topping
  • 1/4 cup crushed graham crackers
  • 1/2 tsp pumpkin pie spice

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.
  2. Fold in the graham cracker crumbs until well incorporated.
Form the Truffles
  1. Using a cookie scoop, portion out the mixture and roll into balls. Place on a baking sheet lined with parchment paper.
  2. Chill the truffles in the refrigerator for at least 30 minutes until firm.
Coat the Truffles
  1. Melt the dark chocolate and coconut oil in a double boiler over low heat, stirring until smooth.
  2. Dip each chilled truffle into the melted chocolate, ensuring it's fully coated, then return to the baking sheet.
  3. Sprinkle the crushed graham crackers and pumpkin pie spice on top of each truffle before the chocolate sets.
Chill and Serve
  1. Refrigerate the coated truffles for another 15-20 minutes until the chocolate is firm.
  2. Serve chilled and enjoy your pumpkin cheesecake truffles!

Nutrition

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

Notes

These truffles can be stored in an airtight container in the refrigerator for up to a week.

Tried this recipe?

Let us know how it was!