Pumpkin Cheesecake Truffles

$- 1 cup pumpkin puree - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 cup graham cracker crumbs - 1 cup white chocolate chips - 1 tablespoon coconut oil (or vegetable oil) - A pinch of sea salt When making these pumpkin cheesecake truffles, choose fresh pumpkin puree for the best taste. You can use canned puree, but fresh adds a special touch. The cream cheese gives these truffles their rich, creamy texture. Softened cream cheese works best for blending smoothly. For the sweet factor, powdered sugar is key. It mixes easily and gives a nice sweetness. Vanilla extract adds a warm flavor that pairs well with pumpkin. Don't skip the pumpkin pie spice; it brings that cozy fall taste. Graham cracker crumbs create a lovely coating. They add crunch and a hint of sweetness. White chocolate chips melt beautifully and coat the truffles perfectly. Coconut oil helps the chocolate melt smoothly, creating a nice shine. - You can use mascarpone cheese instead of cream cheese for a different flavor. - For a dairy-free version, try vegan cream cheese or cashew cream. - Instead of graham cracker crumbs, you could roll the truffles in crushed nuts or sprinkles. If you want to swap out ingredients, don't worry! These truffles are very flexible. Just remember to keep the key flavors, like pumpkin and spice. Enjoy the fun of making them your own! For the full recipe, check the sections above. Mixing the base ingredients Start by taking a large mixing bowl. Add 1 cup of pumpkin puree, 8 ounces of softened cream cheese, and 1/2 cup of powdered sugar. Pour in 1 teaspoon of vanilla extract and 1 teaspoon of pumpkin pie spice. Mix everything until it is smooth and creamy. This forms a rich and tasty base for your truffles. Chilling the mixture Cover your bowl with plastic wrap. Place it in the refrigerator for about 30 minutes. This chilling step makes the mixture easier to handle later. It helps the flavors meld, creating a more delicious truffle. Shaping the truffle balls After chilling, take a small cookie scoop or your hands. Form tablespoon-sized balls of the pumpkin cheesecake mixture. Place each ball on a parchment-lined baking sheet. This will keep them from sticking and make cleanup easier. Freezing guidelines Put the baking sheet in the freezer for about 1 hour. This step allows the truffles to firm up. A firmer truffle is easier to coat later. Melting the white chocolate While the truffles freeze, melt your 1 cup of white chocolate chips and 1 tablespoon of coconut oil. You can do this in a microwave or a double boiler. Stir until the mixture is smooth and shiny. Dipping and rolling techniques Once the truffles are firm, take them out of the freezer. Dip each truffle into the melted white chocolate. Ensure the truffle is fully coated. Use a fork to lift it out and tap gently to remove excess chocolate. Cooling and garnishing with sea salt Roll the dipped truffles in graham cracker crumbs for added flavor. Place them back on the parchment-lined sheet. Let them cool for about 15 minutes until the chocolate hardens. Finally, sprinkle a pinch of sea salt on top of each truffle. This adds a sweet and salty bite that you will love. To make pumpkin cheesecake truffles, mixing well is key. I use a hand mixer on medium speed to blend the pumpkin puree, cream cheese, powdered sugar, vanilla, and spices. This helps create a smooth base. If your mixture feels too thick, add a splash of milk. For sweetness, taste as you go. If you like it sweeter, add more powdered sugar. Adjust spices to your liking. If you want a bolder flavor, increase the pumpkin pie spice a little. You can prep these truffles a day in advance. Just make the mixture, chill it, and shape the truffles. Then, freeze them until you are ready to dip them in chocolate. For serving, think outside the box! Use mini cupcake liners for a fun touch. You can also drizzle melted chocolate on top for a fancy look. Try serving them with a dollop of whipped cream or a sprinkle of cinnamon for extra flair. One common mistake is overmixing the truffle base. This can make them tough. Mix just until smooth. Also, don't skip the chilling step. If the mixture is too warm, it won’t hold its shape. When coating in chocolate, make sure it’s not too hot, or it will melt the truffle. Make sure to tap off excess chocolate to avoid a thick layer that can crack. {{image_2}} You can easily change the flavor of your pumpkin cheesecake truffles. Try adding spices like cinnamon or nutmeg. These spices bring warmth and depth to each bite. You can also mix in other flavorings like maple syrup or a splash of orange juice. These additions create a unique twist that surprises your taste buds. The coating of your truffles can also vary. Instead of plain white chocolate, consider using colored or flavored chocolate. For example, dark chocolate adds a rich taste, while colored chocolate can make your truffles festive. You can also swap graham cracker crumbs for crushed nuts or coconut flakes. This change gives your truffles a new texture and flavor. If you need gluten-free options, use gluten-free graham crackers. Many brands offer great choices that fit your needs. For a vegan version, consider using vegan cream cheese and dairy-free chocolate. These substitutions make the truffles suitable for everyone. With these simple changes, you can enjoy pumpkin cheesecake truffles that fit your diet and taste preferences. To keep your pumpkin cheesecake truffles fresh, use an airtight container. This will help prevent them from drying out and absorbing other odors. Store them in the fridge, where they can last for up to one week. Be sure to place a layer of parchment paper between layers if you stack them. This will prevent sticking. Freezing truffles is a great option if you want to enjoy them later. To freeze, place them on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to enjoy them, let them thaw in the fridge overnight. If you need to reheat any melted chocolate, do it slowly. Use a microwave in short bursts or a double boiler. This way, you avoid burning the chocolate. Fresh truffles taste amazing, but stored ones hold up well too. Fresh truffles have a creamier texture and a stronger flavor. Stored truffles can still taste great, but the texture may change slightly. For the best flavor, serve them within a week. Enjoy them chilled or at room temperature for the best experience. For the full recipe, check out the instructions above. The truffles are ready when they are firm but not hard. You can gently press them to check. If they feel solid, they are good to go. After coating them in chocolate, let them cool for about 15 minutes. This helps the chocolate set. If you want a firmer truffle, chill them longer in the fridge. Yes, you can use different types of chocolate for your truffles. Milk chocolate gives a sweeter taste. Dark chocolate adds a rich, bold flavor. Choose based on your preference. If you want a mix, try half milk and half dark chocolate. Just make sure to melt them the same way, so the coating is smooth. You can find pre-made pumpkin cheesecake truffles at many stores. Brands like Godiva and Lindt often offer seasonal flavors. Check local grocery stores or specialty shops. Online retailers also sell these treats. Just search for "pumpkin cheesecake truffles," and you’ll find plenty of options. In this post, we explored making delicious pumpkin cheesecake truffles. We covered key ingredients, substitution ideas, and the detailed steps to create perfect truffles. I shared tips for texture and common mistakes to avoid. Variations cater to different tastes and dietary needs. Remember, making these truffles can be fun, easy, and rewarding. Enjoy sharing them fresh or stored with friends and family. Happy truffle-making!$

Indulge in the delightful taste of Pumpkin Cheesecake Truffles with this easy recipe! These creamy, no-bake treats combine the rich flavors of pumpkin puree and cream cheese, coated in a sweet white chocolate shell and rolled in graham cracker crumbs. Perfect for fall gatherings or a sweet snack, they’re a must-try! Click to explore the full recipe and treat yourself to these delicious bites today!

Print Recipe Pin Recipe

Ingredients

1 cup pumpkin puree

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup graham cracker crumbs

1 cup white chocolate chips

1 tablespoon coconut oil (or vegetable oil)

A pinch of sea salt

Instructions

In a large mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy.

Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes to make it easier to handle.

Once chilled, use a small cookie scoop or your hands to form tablespoon-sized balls of the pumpkin cheesecake mixture. Place them on a parchment-lined baking sheet.

Freeze the formed truffles for 1 hour or until firm.

While the truffles are freezing, melt the white chocolate chips and coconut oil together in a microwave or using a double boiler, stirring until smooth.

Remove the truffles from the freezer. Dip each truffle into the melted white chocolate, making sure to coat it completely. Use a fork to lift them out and gently tap to remove excess chocolate.

Roll the dipped truffles in graham cracker crumbs for added texture and flavor.

Place the coated truffles back on the parchment-lined sheet and set them aside to cool and harden, about 15 minutes.

Once the chocolate is set, sprinkle a pinch of sea salt on top of each truffle for a delightful sweet-salty contrast.

Store the truffles in an airtight container in the refrigerator until ready to serve.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 24 truffles