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- 1 cup cream cheese - 1 cup canned pumpkin puree - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice The main ingredients create a rich and creamy base. Cream cheese gives truffles a smooth texture. Canned pumpkin puree adds moisture and flavor. Powdered sugar sweetens the mix. Vanilla extract brings warmth, while pumpkin pie spice gives that autumn touch. - 8 ounces white chocolate, chopped - 1 tablespoon coconut oil (optional) - Extra graham cracker crumbs for rolling The coating ingredients add a sweet finish. White chocolate coats each truffle, making them look fancy. Coconut oil helps the chocolate melt smoothly. Extra graham cracker crumbs give a crunchy layer on the outside. - Mixing bowl - Electric mixer or whisk - Melon baller or scoop - Parchment paper Using the right tools makes cooking easy. A mixing bowl helps combine all the ingredients. An electric mixer or whisk saves time mixing. A melon baller or scoop shapes truffles perfectly. Parchment paper keeps truffles from sticking to the pan. - First, take 1 cup of softened cream cheese and 1 cup of canned pumpkin puree. - Use a mixer to blend them until smooth. This will be your base. - Next, add in 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. - Mix everything until it is fully combined. The filling should taste sweet and spicy. - Now, gently fold in 1 1/2 cups of graham cracker crumbs. This helps thicken the mixture. - Place the mixture in the fridge for about 30 minutes. Chilling makes it firm and easier to shape. - After chilling, use a melon baller or your hands to scoop out some of the mixture. - Roll each scoop into small balls, about 1 inch wide. This is your truffle shape. - Put the rolled truffles on a baking sheet lined with parchment paper. - Now, let’s melt the white chocolate. Take 8 ounces of chopped white chocolate and place it in a microwave-safe bowl. - If you want, add 1 tablespoon of coconut oil to help it melt smooth. - Heat the chocolate in the microwave. Do this in 30-second bursts, stirring in between. - Once melted, dip each chilled truffle into the white chocolate. Use a fork to lift it out. - Roll the dipped truffles in extra graham cracker crumbs for a nice finish. - Finally, place the coated truffles back on the baking sheet and let them set in the fridge for 30 minutes. This helps the chocolate harden. Chilling the mixture is key. After mixing all the ingredients, place the bowl in the fridge for about 30 minutes. This step makes the truffles easier to shape. The cold mixture will hold together better when you roll it into balls. To roll truffles without sticking, keep your hands slightly damp. This simple trick helps the mixture glide easily. You can also dust your hands with graham cracker crumbs for extra ease. For the best melting results, use a microwave-safe bowl. Chop the white chocolate into small pieces for even melting. Heat in 30-second intervals. Stir after each interval to ensure smooth chocolate. To avoid seizing, you can add a tablespoon of coconut oil. This helps keep the chocolate smooth. If the chocolate clumps, it’s too hot. Lower the power setting on your microwave and continue gently melting. Arrange the truffles in a decorative box or on a festive platter. This makes them look extra special. You can also sprinkle a bit of cinnamon on top for flavor and flair. For a fun touch, add mini pumpkin decorations. These little details make your truffles stand out at any gathering. {{image_2}} You can easily change the flavor of your pumpkin cheesecake truffles. Adding spices like cinnamon or nutmeg gives them a warm kick. These spices blend well with the pumpkin and cream cheese. You can also try different flavored chocolates for coating. Dark chocolate or milk chocolate can add a new taste, making it fun to experiment. Each chocolate choice changes the taste and look of the truffles. If you're looking for gluten-free options, use gluten-free graham crackers. They taste great and keep the truffles true to flavor. For those who want vegan truffles, swap out cream cheese for a vegan cream cheese. You can also replace powdered sugar with coconut sugar. These swaps keep the truffles delicious while fitting different diets. These truffles pair wonderfully with coffee or tea. The rich flavors make them a perfect match for your favorite warm drink. You can also create a fun dessert platter. Combine the truffles with fruit, nuts, or other treats. This makes a great display for gatherings or special occasions. Your guests will love the variety and flavor! To keep your pumpkin cheesecake truffles fresh, store them in the refrigerator. Place the truffles in an airtight container. This helps maintain their moisture and flavor. Make sure to separate layers with parchment paper if you stack them. You can freeze the truffles for later use. To do this, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. This way, they won’t stick together. When you want to enjoy them, simply take out what you need. You don’t need to reheat them. Enjoy them cold for a refreshing treat. These truffles stay fresh for about one week in the fridge. In the freezer, they can last up to three months. Look for signs of spoilage, like a sour smell or a change in texture. If they feel mushy or have an off taste, it’s best to toss them. Yes, you can make these truffles ahead of time. They store well in the fridge. I recommend keeping them in an airtight container. They stay fresh for about one week. For longer storage, consider freezing them. If you don’t have graham cracker crumbs, you have options. Here are a few alternatives: - Crushed digestive biscuits - Crushed vanilla wafers - Almond flour for a gluten-free option These substitutes will give a nice texture and flavor to your truffles. You can tell white chocolate is melted when it’s smooth and glossy. If you stir it and see no lumps, it’s ready. Be careful not to overheat it. Stop heating when it’s mostly melted, then stir until fully melted. This method helps avoid burning the chocolate. These pumpkin truffles are simple and fun to make. You mix cream cheese with pumpkin puree and spices, then roll them into balls. Dip these in white chocolate and graham cracker crumbs for a tasty treat. Remember, you can customize them and store leftovers for later. These truffles pair well with coffee or tea. I hope you enjoy making and sharing this festive dessert!

Pumpkin Cheesecake Truffles with White Chocolate

Indulge in the deliciousness of Pumpkin Cheesecake Truffles this fall! These easy-to-make treats blend creamy pumpkin, sweet white chocolate, and crunchy graham cracker crumbs for a perfect seasonal dessert. Get step-by-step instructions to create these luscious bites that are sure to impress. Click through to explore the full recipe and make your gatherings unforgettable with these delightful truffles!
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Ingredients
  

1 cup cream cheese, softened

1 cup canned pumpkin puree

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 1/2 cups graham cracker crumbs

8 ounces white chocolate, chopped

1 tablespoon coconut oil (optional for melting)

Extra graham cracker crumbs for rolling

Instructions
 

In a mixing bowl, combine the softened cream cheese and pumpkin puree. Beat until smooth and well incorporated.

    Add in the powdered sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined.

      Gradually fold in the graham cracker crumbs until the mixture is thick and scoopable. The dough should hold together well when rolled.

        Place the mixture in the refrigerator for about 30 minutes to chill and firm up.

          Once chilled, use a melon baller or your hands to scoop out the mixture and form small balls (about 1 inch in diameter).

            Place the truffles on a parchment-lined baking sheet and return them to the fridge while you prepare the white chocolate.

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

                Dip each chilled truffle into the melted white chocolate, using a fork to remove any excess.

                  Roll the dipped truffles in extra graham cracker crumbs, then place them back on the baking sheet.

                    Allow the truffles to set for about 30 minutes in the refrigerator until the chocolate hardens.

                      Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 20-24 truffles

                        - Presentation Tips: Arrange the finished truffles in a decorative box or on a platter. You can garnish with a sprinkle of cinnamon or a few mini pumpkin decorations for a festive touch.