Print

Pumpkin Cheesecake Truffles

Homemade Pumpkin Cheesecake Truffles
Print Recipe

These Pumpkin Cheesecake Truffles are a delightful fall treat! Creamy, spiced cheesecake filling coated in chocolate creates the perfect bite-sized dessert.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 12 ounces chocolate chips, melted (milk, semi-sweet, or dark)
  • Optional: chopped pecans, sprinkles, or sea salt for topping

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
  3. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the mixture to firm up.
  4. Once chilled, use a spoon or cookie scoop to form the cheesecake mixture into small balls. Place them on a parchment-lined baking sheet.
  5. Return the baking sheet to the freezer for 30 minutes to help the truffles firm up.
  6. While the truffles are chilling, melt the chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
  7. Remove the truffles from the freezer. Dip each truffle into the melted chocolate, ensuring it’s fully coated. Use a fork or dipping tools to remove the truffle and gently tap off any excess chocolate.
  8. Place the dipped truffles back on the parchment-lined baking sheet. Immediately sprinkle with chopped pecans, sprinkles, or sea salt, if desired.
  9. Refrigerate the truffles for at least 30 minutes, or until the chocolate is set.
  10. Store the truffles in an airtight container in the refrigerator.

Notes

For an extra touch, drizzle melted white chocolate over the finished truffles. You can also use different types of chocolate for coating, like dark or white chocolate.

Find it online: https://mommymademeals.com/pumpkin-cheesecake-truffles/