Description
Delicious bite-sized treats combining pumpkin and cheesecake flavors, perfect for autumn.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 12 oz white chocolate, melted for coating
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add pumpkin puree, graham cracker crumbs, powdered sugar, pumpkin pie spice, and vanilla extract; mix well.
- Refrigerate the mixture for 1 hour to firm up.
- Scoop out tablespoon-sized portions and roll into balls; place on a baking sheet.
- Melt the white chocolate and dip each ball to coat.
- Place the coated truffles back on the baking sheet and refrigerate until set, about 30 minutes.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For extra flavor, add a dash of cinnamon on top.
Nutrition
- Calories: 150 per truffle
- Sugar: 8g
- Fat: 10g
- Carbohydrates: 12g
- Protein: 2g