Make easy, bite-sized pumpkin cheesecake truffles without turning on your oven. These pumpkin spice treats are perfect for holiday trays or make-ahead fall desserts.
Author:oliviarosewood
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:20 servings 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs (plus extra for rolling, optional)
4 ounces white chocolate, melted (for dipping)
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl. Mix until completely combined.
Stir in the graham cracker crumbs until a thick dough forms.
Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes to firm up.
Scoop the chilled mixture using a small cookie scoop or spoon and roll into 1-inch balls. Place the balls on a parchment-lined baking sheet.
Return the balls to the refrigerator or freezer for another 15 minutes to set firmly before dipping.
Melt the white chocolate according to package directions.
Dip each chilled ball into the melted white chocolate, allowing excess chocolate to drip off. You can roll them in extra graham cracker crumbs now if desired.
Place the dipped balls back onto the parchment-lined sheet.
Refrigerate the finished pumpkin cheesecake balls until the chocolate coating is firm, about 15 minutes.
Notes
You can substitute vanilla wafers or gingersnap cookies for graham crackers for a different flavor base.
For easier dipping, insert a toothpick into each ball before coating it in chocolate.
Store these make ahead pumpkin desserts in an airtight container in the refrigerator for up to one week.