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- 8 oz cream cheese, softened to room temperature - 1 cup pumpkin puree (canned or fresh) - 1/2 cup powdered sugar - 1 tsp vanilla extract - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1 cup graham cracker crumbs (plus extra for garnish) - 1 cup white chocolate chips, melted - A pinch of sea salt To make these truffles, gather these tools: - Medium mixing bowl - Electric mixer - Spoon or small cookie scoop - Parchment-lined baking sheet - Microwave-safe bowl - Fork You can swap some ingredients if needed: - Use low-fat cream cheese for a lighter version. - Maple syrup can replace powdered sugar for a natural sweetener. - For a nutty flavor, substitute graham cracker crumbs with crushed nuts. - If you prefer dark chocolate, replace white chocolate with dark chocolate chips. - For a dairy-free version, use vegan cream cheese and non-dairy chocolate. These easy swaps keep the flavor and fun while fitting your needs! {{ingredient_image_2}} First, take your cream cheese and let it soften at room temperature. This step is key for a smooth mix. In a medium bowl, beat the cream cheese with an electric mixer. Mix it on medium speed until it is creamy and free of lumps. This should take about 2 minutes. Next, add in your pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Start mixing on low speed. Gradually increase the speed to combine everything well. You want a smooth and creamy mixture. Once mixed, cover the bowl with plastic wrap. Chill the mixture in the fridge for about one hour. This helps it firm up, making it easier to shape the truffles later. After the mixture has chilled, it's time to shape your truffles. Use a spoon or a small cookie scoop to take about one tablespoon of the pumpkin cheesecake mixture. With clean hands, roll each portion into a smooth ball. Place the rolled truffles on a parchment-lined baking sheet. Repeat this until all the mixture is formed into truffles. Once done, freeze them for about 30 minutes. Freezing helps keep their shape when coating in chocolate. While the truffles are in the freezer, focus on the white chocolate. Place your white chocolate chips in a microwave-safe bowl. Melt them in the microwave, heating in 30-second intervals. Stir the chocolate after each interval. Continue until it is smooth and fully melted. Now, take the truffles out of the freezer. Use a fork to dip each truffle into the melted white chocolate. Make sure each truffle is evenly coated. Allow any excess chocolate to drip off before placing them back on the parchment-lined baking sheet. Before the chocolate sets, sprinkle each truffle with graham cracker crumbs and a pinch of sea salt. This adds extra flavor and makes them look great. Let the white chocolate set at room temperature for about 30 minutes. If you're in a hurry, pop them in the fridge for about 15 minutes instead. To get the best texture for your truffles, start with softened cream cheese. This helps mix smoothly. Use a mixer to combine ingredients well. Chill the mixture for at least one hour. This step makes rolling easier. When you shape the truffles, keep your hands slightly damp. This helps prevent sticking. Finally, freeze the truffles briefly before dipping in chocolate. This keeps their shape. If your chocolate does not coat well, it may be too thick. Make sure to melt it fully until smooth. Stir between heating intervals for even melting. If your truffles fall apart, they might not be cold enough. Ensure they have been in the freezer for at least 30 minutes. If they still crumble, try adding more graham cracker crumbs to the mixture for better binding. Present your truffles in fun ways. Use a decorative plate or a festive box. Add a sprinkle of cinnamon on top for a warm touch. For a more seasonal feel, place whole pecans or colorful fall leaves around the truffles. This adds beauty and makes them look special. These small touches impress your guests and make the truffles even more inviting! Pro Tips Chill for Better Texture: Allow the truffle mixture to chill thoroughly before shaping. This will make it easier to roll into smooth balls and help maintain their shape. Use Quality Chocolate: For the best flavor, use high-quality white chocolate chips. The melting process should be gentle to avoid burning the chocolate. Experiment with Flavors: Feel free to add extra spices or even a splash of maple syrup to the mixture for a unique twist on classic pumpkin flavors. Presentation Matters: Decorate with a sprinkle of cinnamon and whole pecans to enhance the visual appeal of your truffles before serving. {{image_4}} You can change the flavors in your truffles. For a chocolate twist, add cocoa powder to the mix. Use about 1/4 cup to start. This adds a rich taste. You can also mix in spices like cardamom or allspice for a unique flavor. Just a pinch can elevate your truffles. If you want vegan truffles, swap cream cheese for a plant-based option. Use coconut cream instead of cream cheese for a creamy texture. For a gluten-free version, use gluten-free graham crackers. This keeps the truffles tasty and safe for all diets. Make these truffles fit any holiday! Add peppermint extract for Christmas treats. For Thanksgiving, include chopped pecans or walnuts. Roll the truffles in crushed candy canes for a festive touch. You can even switch the white chocolate for dark chocolate for a fall flavor. Each variation brings new joy! Store your Pumpkin Cheesecake Truffles in an airtight container. This keeps them fresh. Place parchment paper between layers to avoid sticking. Always keep them in the fridge. The cool temperature helps maintain their creamy texture. Avoid leaving them out at room temperature for too long. These truffles stay fresh for about one week in the fridge. After that, they may lose flavor and texture. If you want to enjoy them longer, freezing is a great option. Just make sure to check for any signs of spoilage before eating. To freeze your truffles, first, let them set in the fridge. Then, place them in a single layer on a baking sheet. Freeze them for about 30 minutes. After they are firm, transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. When you are ready to eat, let them thaw in the fridge overnight. Yes, you can use fresh pumpkin. Just cook it down and mash it well. Make sure it is smooth. Canned pumpkin is often easier and saves time. To lower the sweetness, reduce the powdered sugar. You can start with 1/3 cup instead of 1/2 cup. Taste the mixture before you roll the truffles. You can use dark chocolate or milk chocolate instead of white chocolate. Both will add a different flavor. Just be sure to adjust the melting time as needed. The truffles need about 30 minutes at room temperature to set. Alternatively, you can chill them in the fridge for 15 minutes to speed it up. Yes, you can make these truffles in advance. Store them in the fridge for up to five days. For longer storage, freeze them. They will keep well for a month. Making Pumpkin Cheesecake Truffles is a fun and tasty process. We covered the key ingredients, tools, and helpful swaps. The step-by-step guide helps you shape and coat your truffles just right. Tips offered will ensure you get the perfect texture and solve any issues. Feel free to experiment with flavors and dietary needs. Proper storage tips help your treats stay fresh. With this knowledge, you can impress friends and family at any gathering. Enjoy creating and sharing these delightful treats!

Pumpkin Cheesecake Truffles

Delicious pumpkin cheesecake truffles coated in white chocolate, perfect for fall treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 8 oz cream cheese, softened to room temperature
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup graham cracker crumbs (plus extra for garnish)
  • 1 cup white chocolate chips, melted
  • a pinch sea salt

Instructions
 

  • In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy without any lumps.
  • Gradually add the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger to the bowl. Mix on low speed until all ingredients are well combined and the mixture is completely smooth.
  • Cover the bowl with plastic wrap and place it in the refrigerator for approximately 1 hour.
  • After the mixture is chilled, use a spoon or a small cookie scoop to portion about 1 tablespoon of the pumpkin cheesecake mixture. Roll each portion into a smooth ball and place them on a parchment-lined baking sheet.
  • Once all truffles are shaped, freeze them for about 30 minutes.
  • While the truffles are in the freezer, prepare the white chocolate coating by melting the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  • Remove the truffles from the freezer. Dip each truffle into the melted white chocolate using a fork, letting any excess chocolate drip off before returning them to the baking sheet.
  • Before the white chocolate coating sets, sprinkle each truffle with a pinch of graham cracker crumbs and a touch of sea salt.
  • Allow the white chocolate to set at room temperature for about 30 minutes, or refrigerate for about 15 minutes to speed up the process.

Notes

Arrange the truffles elegantly in a festive box or on a decorative plate. For an added autumn touch, finish with a light sprinkle of cinnamon on top, and consider garnishing with a few whole pecans or decorative fall leaves for visual appeal!
Keyword cheesecake, dessert, fall, pumpkin, truffles