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- 8 oz cream cheese, softened to room temperature - 1 cup pumpkin puree (canned or homemade) - 1 cup powdered sugar, sifted - 1 teaspoon pure vanilla extract - 1 teaspoon pumpkin pie spice (or more to taste) - 1/2 cup crushed graham crackers, plus additional for coating The main ingredients create the rich, creamy base of the truffles. Cream cheese gives a smooth texture and tangy flavor. Pumpkin puree adds natural sweetness and that lovely fall vibe. Sifted powdered sugar ensures sweetness mixes evenly, while vanilla and pumpkin pie spice infuse warm flavors. Finally, crushed graham crackers add a delightful crunch and hint of nostalgia from classic cheesecake. - 1 cup white chocolate chips - 1 tablespoon coconut oil (optional, for smoother melting) - Extra crushed graham crackers for coating truffles The coating is where the fun begins! White chocolate chips create a sweet, creamy shell. Adding coconut oil helps the chocolate melt smoothly. The extra crushed graham crackers give the finished truffles a nice crunch, making each bite even more satisfying. This combination of ingredients makes the truffles look appealing and taste amazing. First, grab a large mixing bowl. Use an electric mixer to beat 8 ounces of softened cream cheese with 1 cup of pumpkin puree. Mix until it is smooth and creamy. Next, gradually add 1 cup of sifted powdered sugar. Don't rush this step; mix on low speed until it all blends well. Now, add 1 teaspoon of pure vanilla extract and 1 teaspoon of pumpkin pie spice. The spices add great flavor! Stir until everything is well mixed. Finally, fold in 1/2 cup of crushed graham crackers with a spatula. This adds a nice crunch to your truffles. Once your mixture is ready, cover the bowl with plastic wrap. Place it in the fridge for about 30 minutes. This will help the mixture firm up. After chilling, it’s time to shape the truffles. Use a tablespoon or a small cookie scoop to take out some mixture. Roll it in your hands to form small balls, about 1 inch wide. Place each ball on a baking sheet lined with parchment paper. This makes for easy cleanup later. To coat the truffles, melt 1 cup of white chocolate chips in a microwave-safe bowl. If you want a smoother finish, add 1 tablespoon of coconut oil. Microwave in 30-second bursts, stirring in between until the chocolate is smooth. Now, dip each truffle into the melted chocolate. Let any extra chocolate drip back into the bowl. Immediately roll the truffle in some extra crushed graham crackers. This gives your truffles a crunchy, tasty coating. Place the coated truffles back on the baking sheet and chill them in the fridge for about 15 minutes to set the chocolate. After that, they are ready to enjoy! To make great truffles, you need to focus on the right texture. The mixture should be smooth and not too soft. If you add the powdered sugar too fast, it may become lumpy. Mix it in slowly with your cream cheese and pumpkin puree. This step ensures your truffles have a creamy center. Cracks can happen in the chocolate coating. To avoid this, ensure your chocolate is melted properly. Heat it slowly in short bursts in the microwave. Stir it often to keep it smooth. If the chocolate cools too much, it can become thick and hard to work with. Presentation matters! Place your truffles on a nice plate. For a fun twist, sprinkle a bit of pumpkin pie spice on top. You can also use mini cupcake liners to add a festive look. It makes the truffles feel special and ready for any occasion. Pair your truffles with a warm drink. A nice spiced cider or a cozy pumpkin latte works well. The flavors blend nicely, enhancing your fall experience. Enjoy your truffles chilled or at room temperature. They taste great either way! {{image_4}} You can easily change the taste of these truffles. Adding chocolate can bring a new twist. Try mixing in some cocoa powder with the cream cheese and pumpkin. This gives a rich chocolate flavor that pairs well with pumpkin. You can also use different spices. Consider adding cinnamon or nutmeg for a cozy feel. If you want a different chocolate experience, swap white chocolate for dark chocolate. Dark chocolate adds a slightly bitter taste that balances the sweet pumpkin and cream cheese. It also gives a richer color and a more intense flavor. Just melt it the same way as the white chocolate for easy dipping. If you need gluten-free options, you can still enjoy these truffles. Use gluten-free graham crackers in place of regular ones. This simple swap allows everyone to join in on the fun. For those following a vegan diet, you can make these truffles too. Replace cream cheese with a vegan cream cheese alternative. Use maple syrup instead of powdered sugar for sweetness. When it comes to chocolate, choose dairy-free chocolate chips. These changes keep the truffles tasty and suitable for different diets. To keep your pumpkin cheesecake truffles fresh, store them in the fridge. Use an airtight container for best results. This will help them keep their flavor and texture. Place a piece of parchment paper between layers if you stack them. If you want to store truffles for a longer time, you can freeze them. First, let them chill in the fridge for about 30 minutes. Then, place them on a baking sheet lined with parchment paper. Freeze the truffles until hard. After that, transfer them to a freezer-safe bag or container. This way, they won’t stick together. In the fridge, these truffles can last about one week. Keep an eye on them. If you see any signs of spoilage, it’s best to toss them out. Signs include a change in color, a sour smell, or mold. Always trust your senses when it comes to food safety. Enjoy your truffles fresh for the best taste! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. Homemade pumpkin puree gives a fresh taste. However, canned pumpkin is easier and works well too. How do I prevent truffles from melting at room temperature? To keep your truffles from melting, store them in the fridge. You can also use a bit of coconut oil in the chocolate. This helps the chocolate set better. Serve them chilled, especially on warm days. How many servings does this recipe yield? This recipe makes about 20 truffles. You can easily adjust this based on how big you make them. If you make smaller ones, you can end up with more servings. Can I make smaller or larger truffles? Yes, you can! Make them any size you like. Smaller truffles are great for parties, while larger ones are a nice treat. Just keep an eye on the coating time if you change the size. You can make delicious pumpkin truffles with just a few ingredients. Start with cream cheese, pumpkin puree, and powdered sugar. Follow the simple steps to mix, shape, and coat your truffles with white chocolate and graham crackers. Remember, you can modify flavors and cater to dietary needs, making this treat for everyone. Store them well for lasting freshness. Enjoy your tasty creations, share them with friends, and get creative with flavors. These pumpkin truffles are sure to impress!

Pumpkin Cheesecake Truffles

Indulge in the delightful taste of fall with these easy Pumpkin Cheesecake Truffles! Made with creamy cream cheese, rich pumpkin puree, and a crunchy graham cracker coating, these sweet treats are perfect for any occasion. Discover step-by-step instructions to create these delectable bites that will impress your family and friends. Click through to explore this delicious recipe and bring autumn flavors to your kitchen!
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Ingredients
  

8 oz cream cheese, softened to room temperature

1 cup pumpkin puree (canned or homemade)

1 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice (or more to taste)

1/2 cup crushed graham crackers, plus additional for coating

1 cup white chocolate chips

1 tablespoon coconut oil (optional, for smoother melting)

Extra crushed graham crackers for coating truffles

Instructions
 

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and pumpkin puree together until the mixture is smooth and creamy without lumps.

    Gradually add the sifted powdered sugar, vanilla extract, and pumpkin pie spice to the bowl, mixing on low speed until all ingredients are fully incorporated and the mixture is well combined.

      Carefully fold in the crushed graham crackers using a spatula until they are evenly distributed throughout the mixture.

        Cover the bowl with plastic wrap or a lid and refrigerate the mixture for approximately 30 minutes, or until it is firm enough to shape into truffles.

          After chilling, use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion in your hands to form small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper for easy cleanup.

            To coat the truffles, place the white chocolate chips (and coconut oil, if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth.

              Dip each truffle into the melted white chocolate, allowing any excess chocolate to drip back into the bowl. Immediately roll the coated truffle in the extra crushed graham crackers to give it a crunchy exterior.

                Transfer the coated truffles back to the parchment-lined baking sheet and place them in the refrigerator for about 15 minutes, allowing the chocolate to set completely.

                  Once the chocolate has hardened, the truffles are ready to serve. Enjoy them chilled or at room temperature!

                    Prep Time: 40 min | Total Time: 1 hr | Servings: Approximately 20 truffles

                      - Presentation Tips: Arrange the finished truffles elegantly on a decorative serving plate. For an extra touch, sprinkle a little pumpkin pie spice over the top and present them in mini cupcake liners for an appealing and festive look.