Description
Indulge in the flavors of fall with these creamy Pumpkin Cheesecake Truffles, perfect for any occasion. Each bite is a delightful blend of pumpkin, spices, and chocolate.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup semi-sweet or dark chocolate chips
Instructions
- 1. Mix the Base: In a mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, graham cracker crumbs, cinnamon, and nutmeg. Mix until well combined.
- 2. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 1 hour to firm up.
- 3. Shape into Balls: Once chilled, scoop out tablespoon-sized portions and roll them into balls.
- 4. Coat with Chocolate: Melt chocolate chips in a microwave-safe bowl or double boiler. Dip each truffle into the melted chocolate until fully coated and let excess chocolate drip off before placing on parchment paper.
- 5. Set the Truffles: Refrigerate the coated truffles for an additional 30 minutes to set.
- 6. Serve and Enjoy: Once firm, enjoy your delightful Pumpkin Cheesecake Truffles as a sweet treat anytime!
Nutrition
- Serving Size: 1 truffle (28g)
- Calories: 110
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - For added crunch, roll truffles in crushed pecans or additional graham cracker crumbs. - Substitute pumpkin puree with sweet potato puree for a different flavor profile. - Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.