Pumpkin Cheesecake Truffles
These Pumpkin Cheesecake Truffles are a creamy, dreamy fall treat! Combining the best of pumpkin spice and cheesecake, they’re perfect for a quick and easy dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
- 12 ounces chocolate chips (milk, semi-sweet, or dark), melted
- Optional: Chopped nuts, sprinkles, or cocoa powder for coating
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined and smooth.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the mixture to firm up.
- Once chilled, use a small cookie scoop or spoon to form the mixture into small balls. Place the balls on a parchment-lined baking sheet.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Dip each truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the truffle out of the chocolate and tap off any excess.
- Place the chocolate-covered truffles back on the parchment-lined baking sheet.
- If desired, sprinkle with chopped nuts, sprinkles, or cocoa powder before the chocolate sets.
- Refrigerate the truffles for at least 30 minutes to allow the chocolate to harden.
- Store in an airtight container in the refrigerator.
Notes
For an extra touch of flavor, add a pinch of sea salt to the melted chocolate. You can also use white chocolate for a different flavor profile.
Find it online: https://busymomsimplenutrition.com/pumpkin-cheesecake-truffles/