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Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles
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Pumpkin Cheesecake Truffles are bite-sized, creamy treats blending smooth pumpkin puree and velvety cream cheese with warm fall spices, coated in white or dark chocolate. These easy-to-make truffles offer a perfect portion of seasonal flavors, ideal for festive occasions, gifting, or anytime indulgence.

Ingredients

Scale

Main Ingredients

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon

Coating

  • 8 oz white chocolate or dark chocolate, for melting and coating

Optional Toppings

  • Crushed pecans
  • Graham cracker crumbs (gluten-free if needed)
  • Sea salt

Instructions

  1. Prepare the Pumpkin Cheesecake Mixture: Combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a mixing bowl. Use a hand or stand mixer on medium speed to blend everything until smooth and lump-free.
  2. Chill the Mixture: Cover the mixture with plastic wrap and refrigerate for at least two hours or until firm to make it easier to roll into balls.
  3. Roll into Balls: Using a small cookie scoop or tablespoon, scoop the chilled mixture and roll between your palms to form smooth, round balls. Place each ball on a parchment-lined baking sheet.
  4. Melt the Chocolate Coating: Gently melt your chosen white or dark chocolate in a microwave-safe bowl or double boiler, stirring frequently until smooth. Avoid overheating to prevent seizing.
  5. Dip the Truffles: Using a fork or dipping tool, dip each chilled truffle into the melted chocolate until fully coated. Allow excess chocolate to drip off, then transfer to a clean parchment-lined tray.
  6. Add Optional Toppings and Chill: While the chocolate is still wet, sprinkle with crushed pecans, graham cracker crumbs, sea salt, or preferred toppings. Refrigerate again for about 30 minutes or until the chocolate hardens completely.

Notes

  • Use full-fat cream cheese at room temperature for the creamiest texture.
  • Work quickly when dipping the truffles to keep chocolate fluid and smooth.
  • Chill the mixture before rolling and the truffles after coating for best shape and texture.
  • Store truffles in an airtight container to maintain freshness and prevent odors.
  • Freeze truffles in a single layer before transferring to freezer bags to keep them from sticking.
  • Adjust pumpkin pie spice amount to suit preferred spice levels.
  • Substitute powdered sugar with coconut sugar or low-carb sweeteners for alternative diets.

Nutrition

Keywords: pumpkin dessert, cheesecake truffles, fall treats, no bake dessert, holiday snacks, pumpkin cheesecake bites

Find it online: https://elenaglam.com/pumpkin-cheesecake-truffles/