Description
Creamy cheesecake meets spiced pumpkin in bite-sized truffles dipped in silky white chocolate. Each cool center melts on your tongue, leaving cozy notes of cinnamon and vanilla.
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 cup powdered sugar
- 1 cup graham cracker crumbs
- 2 cups white chocolate chips
- 1 teaspoon vegetable oil
Instructions
- In a medium bowl beat the softened cream cheese until smooth and creamy.
- Add pumpkin puree, vanilla extract, pumpkin pie spice, and powdered sugar and mix until fully combined.
- Stir in the graham cracker crumbs until the mixture forms a firm dough.
- Scoop or roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the balls for at least 30 minutes to firm up.
- Meanwhile, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled truffle into the melted chocolate using a fork, allowing excess to drip off, then return to the parchment-lined sheet.
- Refrigerate the truffles until the chocolate coating is set, about 15 minutes.
Notes
- You can substitute dark or milk chocolate for white chocolate if preferred.
- For an extra festive touch, sprinkle a pinch of cinnamon or crushed graham cracker on top.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- Let the truffles sit at room temperature for a few minutes before serving for the best texture.