Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 2 cups (200 g) graham cracker crumbs
- 1 cup (120 g) powdered sugar
- 1/2 cup (120 ml) canned pumpkin purée
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 16 oz (450 g) semi-sweet chocolate or white chocolate chips
- Optional: fall-themed sprinkles, chopped nuts, or edible glitter for decoration
Instructions
- In a large bowl, combine the softened cream cheese, pumpkin purée, powdered sugar, and vanilla extract. Blend until smooth and creamy using a hand mixer or spatula.
- Add cinnamon, nutmeg, ginger, and a pinch of salt. Gently fold in graham cracker crumbs until fully incorporated. Chill in the fridge for 15-20 minutes if mixture is too sticky.
- Using a cookie scoop or hands, form the mixture into small balls (~1 inch). Place on parchment-lined baking sheet and freeze for at least 30 minutes.
- Melt the chocolate chips in 30-second intervals in the microwave or using a double boiler until smooth and shiny.
- Dip each chilled truffle into the melted chocolate, ensuring full coverage. Tap off excess chocolate and place back on parchment paper. Decorate immediately with sprinkles or nuts if desired. Chill for 15 minutes to set.
Notes
- If the mixture is too sticky, chill it for additional 10 minutes before forming balls.
- For a more intense pumpkin flavor, increase the pumpkin purée by 1-2 tablespoons.
- Use high-quality chocolate for a glossy coating and better flavor.
- Decorate with seasonal toppings like autumn sprinkles or chopped pecans for a festive presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake, Dipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (~20 g)
- Calories: 150 Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg