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- 8 oz cream cheese, softened - 1 cup pumpkin puree - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice These main ingredients create a rich and creamy base for the truffles. Cream cheese gives a smooth texture and tangy flavor. Pumpkin puree adds natural sweetness and that lovely fall taste. The powdered sugar sweetens the mixture, while vanilla extract and pumpkin pie spice enhance the flavors. - 1/2 cup crushed graham crackers - 1 cup white chocolate chips - 1 tablespoon coconut oil (optional) - Extra crushed graham crackers for coating The crushed graham crackers provide a nice crunch and resemble a cheesecake crust. White chocolate chips melt well for dipping and coating the truffles. Adding coconut oil helps the chocolate stay smooth and shiny. You can skip the coconut oil if you prefer a thicker coating. - Mixing bowl - Baking sheet - Parchment paper - Microwave-safe bowl You need a mixing bowl to blend the ingredients. A baking sheet lined with parchment paper is perfect for cooling the truffles. The parchment paper keeps them from sticking. Use a microwave-safe bowl for melting the chocolate, ensuring safety while heating. These ingredients and tools make the process simple and fun. You’ll have delicious pumpkin cheesecake truffles ready to impress your friends and family! First, take 8 ounces of softened cream cheese and 1 cup of pumpkin puree. In a large mixing bowl, beat them together until the mixture is smooth and creamy. This step is key to getting a great texture. Next, gradually mix in 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. These ingredients bring sweetness and flavor. Stir until everything is well combined. Then, add 1/2 cup of crushed graham crackers and mix again. This adds a nice crunch to the filling. Refrigeration is important for this recipe. It helps the mixture firm up, making it easier to handle. Cover your bowl with plastic wrap and let it chill for about 30 minutes. You’ll know it’s ready when the mixture is firm but still soft enough to scoop. Once the mixture is chilled, it’s time to form the truffles. Use a tablespoon to scoop out a portion of the mixture. Roll it between your hands to create small balls. Each truffle should be about 1 inch in size. Place the rolled truffles on a baking sheet lined with parchment paper. This keeps them from sticking. Now, let’s melt the white chocolate chips. In a microwave-safe bowl, add 1 cup of white chocolate chips and, if you want, 1 tablespoon of coconut oil. Microwave in 30-second intervals. Stir between each session until the chocolate is smooth. Once melted, dip each truffle into the chocolate. Let the excess chocolate drip off before rolling them in extra crushed graham crackers. This gives a tasty and crunchy coating. After coating each truffle, place them back on the parchment paper. Refrigerate them for about 15 minutes. This helps the chocolate set properly. You can serve the truffles chilled or at room temperature. They look great on a decorative plate, and you can sprinkle some pumpkin pie spice on top for added flair. To get the best texture for your truffles, start with cream cheese. It needs to be soft. Take it out of the fridge about 30 minutes before you mix. If it is too cold, it will be hard to blend. When mixing, avoid overmixing. This can make the truffles too soft. Mix just until everything is combined. You want a smooth and creamy texture, not a runny one. Spices can take your truffles to the next level. Try adding a pinch of nutmeg or cinnamon. These spices add warmth and depth. For the coating, flavored chocolate can make a big difference. Use white chocolate with vanilla or even chocolate with a hint of caramel. This twist makes each bite special. How you present your truffles makes them even more tempting. Arrange them on a pretty plate. You can sprinkle some pumpkin pie spice on top for color and flavor. Using cupcake liners is another great idea. Place each truffle in a liner for easy serving. This also keeps them neat and adds a cute touch to your display. {{image_2}} You can choose between milk chocolate and dark chocolate to coat your truffles. Milk chocolate gives a sweet, creamy taste. Dark chocolate adds a rich, bold flavor. Both options are tasty, so pick your favorite! You can also add fun toppings to your truffles. Try chopped nuts for crunch. Sprinkles can make them colorful and festive. Get creative and mix it up! Want to switch things up? Add caramel or butterscotch to the filling. This will give your truffles a sweet twist. If you prefer, swap pumpkin for sweet potato. Sweet potatoes have a similar taste and will still be delicious. For those who need gluten-free options, look for gluten-free graham crackers. Many brands make tasty choices that work well in this recipe. If you want to make vegan truffles, use plant-based cream cheese. You can also switch the white chocolate for dairy-free chocolate chips. These changes keep the flavor while meeting your dietary needs. To keep your pumpkin cheesecake truffles fresh, use an airtight container. This helps prevent them from drying out. You can layer the truffles with parchment paper. This stops them from sticking together. Just place a piece of parchment between each layer. These truffles last about five days in the fridge. Make sure to keep them sealed. If you want to store them longer, freeze them. They can last up to three months in the freezer. Just remember to wrap them well. When you take the truffles out of the freezer, let them thaw in the fridge. This keeps the texture smooth. Avoid thawing them at room temperature. This can make them too soft. Enjoy the truffles once they are chilled and ready! Pumpkin cheesecake truffles can last about one week in the fridge. Store them in an airtight container. If you see any mold or if they smell off, it's time to throw them away. Always check your treats before enjoying them. Yes, you can use fresh pumpkin! Fresh pumpkin has a bright flavor and more nutrients. To prepare fresh pumpkin, cut it, seed it, and roast it until soft. Then, scoop out the flesh and mash it until smooth. Canned pumpkin is convenient and saves time. It has a consistent texture and flavor, making it easy to use. Absolutely! Pumpkin cheesecake truffles are perfect for fall and winter holidays. They look great on dessert tables and impress guests. Pair them with warm drinks like chai tea or hot cider. You can also serve them with other desserts like brownies or cookies for a festive treat. This blog post explored how to make delicious pumpkin cheesecake truffles. We covered key ingredients like cream cheese, pumpkin puree, and powdered sugar. You learned step-by-step instructions, from preparing the filling to forming and coating the truffles. We also shared tips for texture, flavor, and presentation options. In closing, these truffles are perfect for any occasion. They’re tasty, fun to make, and a great way to celebrate fall flavors. Enjoy the process and share your creations!

Pumpkin Cheesecake Truffles

Indulge in the delightful flavors of fall with these Pumpkin Cheesecake Truffles! Easy to make and irresistibly yummy, these truffles combine creamy pumpkin goodness with a crunchy graham cracker coating. Perfect for gatherings or a sweet treat at home, these bites are sure to impress. Ready to whip up a batch of these delicious treats? Click through for the full recipe and enjoy a taste of autumn!
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Ingredients
  

8 oz cream cheese, softened

1 cup pumpkin puree

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 cup crushed graham crackers

1 cup white chocolate chips

1 tablespoon coconut oil (optional)

Extra crushed graham crackers for coating

Instructions
 

In a large mixing bowl, beat the softened cream cheese together with the pumpkin puree until smooth and creamy.

    Gradually mix in the powdered sugar, vanilla extract, and pumpkin pie spice until fully incorporated.

      Add the crushed graham crackers to the mixture, and stir until evenly distributed.

        Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes, or until it is firm enough to handle.

          Once chilled, scoop out about 1 tablespoon of the mixture and roll it into small balls with your hands. Place the truffles on a baking sheet lined with parchment paper.

            In a microwave-safe bowl, melt the white chocolate chips with the coconut oil (if using) in 30-second intervals, stirring in between until smooth and fully melted.

              Dip each truffle into the melted chocolate, allowing the excess to drip off, then roll them in extra crushed graham crackers for a crunchy coating.

                Place the coated truffles back on the parchment paper and refrigerate for about 15 minutes to set the chocolate.

                  Serve chilled or at room temperature.

                    Prep Time: 40 min | Total Time: 1 hr | Servings: 20 truffles

                      - Presentation Tips: Arrange the truffles on a decorative plate and sprinkle some pumpkin pie spice on top for added flair. Use mini cupcake liners for individual servings.