Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/3 cup pumpkin puree
- 1 ¾ cups finely ground graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 12 ounces white chocolate chips
- optional: extra graham cracker crumbs or English toffee bits
Instructions
- Beat the softened cream cheese and powdered sugar in a mixing bowl until creamy and smooth.
- Add pumpkin puree and cinnamon; mix at medium speed until well combined.
- Incorporate graham cracker crumbs and spices, mixing until smooth and thick, about 1-2 minutes.
- Transfer the mixture to a bowl, cover, and refrigerate for about 2 hours or longer if needed.
- Prepare a baking sheet lined with parchment paper.
- Scoop a tablespoon of dough, roll it into a ball, and place it on the baking sheet, repeating with the remaining dough. Place truffles 2 inches apart.
- Chill the rolled truffles for 20-25 minutes.
- Melt the white chocolate chips in a microwave-safe bowl, heating in 10-15 second intervals.
- Remove chilled truffles and dip each into melted chocolate using a fork to ensure full coverage.
- Let excess chocolate drip off by scraping the bottom of the fork against the bowl.
- Place the truffles on the baking sheet and sprinkle the tops with crumbs or toffee bits before they set.
- Return the truffles to the refrigerator to fully set before serving.
Notes
Feel free to experiment with different toppings like nuts or sprinkles.
Make sure the chocolate is melted smoothly to avoid clumping.
These truffles can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.