Hello loves,
Looking for an easy Fall dessert recipe? These pumpkin spice cheesecake truffles are just that! Pumpkiny and creamy truffles covered in white chocolate make for an excellent two bite treat! Perfect for parties too.
Pumpkin recipes are some of my favorites. I always come up with several new ones each year to bring into my Fall baking rotation. The inside of these truffles is filled with pumpkin, graham crackers, cream cheese, spices and a little melted chocolate. Then the outside is the best layer of white chocolate that’s topped with graham cracker crumbs. Truly delicious and decadent!
Pumpkin Spice Cheesecake Truffles
Pumpkin Spice Cheesecake Truffles
Ingredients
- 2 oz cream cheese, room temp
- 2 tbsp powdered sugar
- 1/3 cup pumpkin puree
- 1 3/4 cup graham cracker crumbs about 15 full sheets. Use the extra for topping.
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 4 oz white chocolate, melted
Topping:
- 12 oz white chocolate, melted
- graham cracker crumbs
Instructions
- In a stand mixer, beat the powdered sugar and cream cheese until smooth. Then add pumpkin puree and beat until combined, scraping sides as needed. Add 1 3/4 cup graham cracker crumbs, pumpkin pie spice, cinnamon and 4 oz melted chocolate. Mix until smooth. Will be soft and thick. Cover and place in refrigerator for at least an hour, can do overnight.
- Line a baking sheet with parchment paper. Using a cookie scoop, scoop out truffles and roll into balls. Place back in fridge for half an hour to harden up.
- In a microwave sale bowl, melt chocolate in 20 second intervals, stirring in between until smooth and creamy. Dip truffles into chocolate and fully coat. Top with graham cracker crumbs. Let harden. Can be kept in an airtight container in the fridge for up to 5 days! Enjoy!
Looking for more pumpkin recipes? My pumpkin bread with salted maple butter is sure to be a crowd pleaser! As well as my pumpkin spice whoopie pies and my pumpkin cheesecake is soooo good! Happy Fall baking!
