Description
Delicious pumpkin cheesecake truffles that are perfect for fall and make a sweet treat for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1 cup chocolate chips
- 1 tbsp coconut oil
Instructions
- In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Chill the mixture in the refrigerator for about 30 minutes.
- Once chilled, scoop out small portions and roll them into balls.
- Roll the balls in graham cracker crumbs until fully coated.
- Melt chocolate chips with coconut oil in a microwave or double boiler.
- Dip each truffle into the melted chocolate and place on a parchment-lined baking sheet.
- Refrigerate until the chocolate is set.
- Serve and enjoy your pumpkin cheesecake truffles!
Notes
- Store truffles in an airtight container in the refrigerator.
- These truffles can be made ahead of time and frozen for later use.
- Feel free to add more pumpkin pie spice for extra flavor.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg