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 to dust the tops
Instructions
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Mix in the pumpkin puree and cinnamon until fully combined.
- Add graham cracker crumbs, pumpkin pie spice, and cinnamon; mix until everything is smooth and thick.
- Cover and refrigerate the dough for about 2 hours.
- Line a baking sheet with parchment paper.
- Scoop a tablespoon of the dough, roll it into a ball, and place it on the baking sheet, spacing them 2 inches apart.
- Chill the truffles for 20-25 minutes before dipping in chocolate.
- Melt the white chocolate chips in a microwave-safe bowl, stirring every 10-15 seconds until smooth.
- Dip each truffle in the melted chocolate using a fork, ensuring they are fully coated.
- Remove excess chocolate by scraping the fork against the bowl before placing back on the baking sheet.
- Sprinkle with graham cracker crumbs or toffee bits and allow to set in the refrigerator.
Notes
Ensure the cream cheese is softened for easy mixing.
Use a fork to help dip truffles in chocolate for even coverage.
Truffles can be stored in the refrigerator for freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 160
- Sugar: 11g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg