Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
- 12 ounces chocolate chips (milk, dark, or white), melted
- Optional: Chopped nuts, sprinkles, or more graham cracker crumbs for coating
Instructions
- Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Step 2: Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Mix until well combined and smooth.
- Step 3: Stir in the graham cracker crumbs.
- Step 4: Cover the bowl and refrigerate the mixture for at least 1 hour to allow it to firm up.
- Step 5: Roll the chilled mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Step 6: Dip each truffle into the melted chocolate, ensuring it's fully coated. Place back on the parchment paper. Immediately sprinkle with chopped nuts, sprinkles, or graham cracker crumbs, if desired. Refrigerate again until the chocolate is set, about 30 minutes.
Notes
- Store these delightful truffles in an airtight container in the refrigerator for up to a week to maintain their freshness.
- While not typically reheated, you can let the truffles sit at room temperature for a few minutes to slightly soften the chocolate before serving.
- Serve these truffles chilled as a festive and elegant dessert for fall gatherings or a cozy night in.
- For easier rolling, dampen your hands slightly with water before shaping the chilled pumpkin mixture into balls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American