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Pumpkin Cheesecake Truffles

Pumpkin cheesecake truffles combine cream cheese, pumpkin puree, graham cracker crumbs, and pumpkin pie spice in a chilled, scoopable center. Each ball is dipped in smooth white chocolate for a crisp coating around the creamy pumpkin filling.
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Prep Time 20 minutes
chilling and freezing 1 hour 33 minutes
Total Time 1 hour 53 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the centers
  • 8 oz cream cheese softened
  • 0.33 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 1.5 cup graham cracker crumbs finely crushed
  • 1 cup powdered sugar
  • 1 tsp pumpkin pie spice
For the coating
  • 16 oz white chocolate melting wafers

Equipment

  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Make the centers
  1. Beat the cream cheese, pumpkin puree, and vanilla extract in a large bowl until smooth.
  2. Add the graham cracker crumbs, powdered sugar, and pumpkin pie spice, and mix until evenly combined.
  3. Cover the bowl and refrigerate the mixture for 45 to 60 minutes, until firm enough to roll.
  4. Line a rimmed baking sheet with parchment paper.
  5. Scoop the mixture into 1-tablespoon portions, roll into balls, and arrange them on the sheet.
  6. Freeze the centers for 20 to 30 minutes, until firm.
Dip and finish
  1. Melt the white chocolate wafers in a deep microwave-safe bowl at 50% power in 30-second intervals, stirring between intervals until smooth.
  2. Dip each center in the melted wafers, letting excess coating drip back into the bowl, then return it to the parchment-lined sheet.
  3. Refrigerate the truffles for about 15 minutes, until the coating is set.
  4. Store the truffles in an airtight container in the refrigerator.

Notes

For easier dipping, make sure the centers are firm before coating. Store in an airtight container in the refrigerator for up to 5 days; freezer storage is also suitable. For a dairy-free variation, use dairy-free cream cheese and white chocolate melting wafers.