Ingredients
Scale
- 1 cup pure pumpkin puree
- 8 oz cream cheese, softened
- 2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 oz white chocolate or dark chocolate, melted
- Optional: chopped nuts or sprinkles for decoration
Instructions
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until all ingredients are fully incorporated.
- Gradually stir in the graham cracker crumbs until the mixture thickens.
- Using a small cookie scoop or spoon, portion out the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet.
- Refrigerate the formed truffles for at least 1 hour to firm up.
- Once chilled, melt the chocolate using your preferred method (microwave or double boiler).
- Dip each truffle into the melted chocolate, ensuring complete coverage. Use a fork or dipping tool for even coating.
- Place the dipped truffles back onto the parchment-lined sheet and decorate with sprinkles or nuts if desired.
- Allow the chocolate to set before serving, about 30 minutes at room temperature or in the refrigerator.
Notes
- Chill the truffles for at least 1 hour for easier dipping and better texture.
- For extra flavor, add chopped nuts into the mixture before shaping.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the truffles for up to 2 months, layered with parchment paper.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 90 Kcal
- Sugar: 5g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg