Ingredients
Scale
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- White chocolate chips or melting wafers for coating
- Optional: festive sprinkles or crushed pecans for decoration
Instructions
- In a large mixing bowl, combine softened cream cheese, pumpkin, powdered sugar, vanilla, cinnamon, and nutmeg. Mix until smooth and creamy.
- Gradually fold in the graham cracker crumbs until the mixture is firm enough to roll. Refrigerate for 30 minutes if too soft.
- Shape the mixture into 1-inch diameter balls and place on parchment-lined tray.
- Refrigerate the formed truffles for at least 1 hour to firm up.
- Melt white chocolate chips or wafers following package instructions.
- Dip each truffle into the melted chocolate using a fork, ensuring even coating. Place back on parchment paper.
- Decorate with sprinkles or crushed pecans while chocolate is still wet. Let set completely before serving.
Notes
- Chilling the mixture helps it firm up, making shaping easier.
- If the mixture is too soft, refrigerate longer or add more graham cracker crumbs.
- For vegan options, use vegan cream cheese and dairy-free white chocolate.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (about 20 grams)
- Calories: 90 kcal Kcal
- Sugar: 8 grams
- Sodium: 55 mg
- Fat: 5 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 10 mg