These Pumpkin Cheesecake Truffles are little bites of happiness covered in chocolate! With a creamy pumpkin filling, they’re perfect for fall and great for sharing (or not!).
Honestly, I can’t resist sneaking a few while they chill! They’re easy to make, and every truffle is like a mini party in your mouth—who wouldn’t want that? 🎉
Key Ingredients & Substitutions
Cream Cheese: This gives the truffles their rich and creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but similar flavor.
Canned Pumpkin Puree: It’s perfect for that lovely pumpkin flavor. If fresh pumpkin is available, you can roast and puree it, but canned is quick and easy. Just make sure it’s 100% pumpkin with no added spices.
Powdered Sugar: This sweetens the filling and creates a smooth texture. You can use coconut sugar for a less processed option, but it might alter the color slightly.
Pumpkin Pie Spice: This mix usually includes cinnamon, nutmeg, and ginger. If you don’t have this spice mix, use a combination of ground cinnamon and ginger as a substitute.
White Chocolate Chips: For coating, they add sweetness. If you prefer dark chocolate, it can be a great substitute, just remember it has a richer flavor.
How Do You Get the Perfect Consistency for the Truffle Mixture?
The consistency of the truffle mixture is key to getting that lovely ball shape. Here’s how to ensure it comes out perfectly:
- Start by softening the cream cheese. It should blend easily with other ingredients and provide a creamy texture.
- Mix the pumpkin puree gradually into the cream cheese. This allows you to control the moisture level.
- When stirring in the crushed ginger snaps, add a little at a time until the mix forms a thick dough. It should hold together, but still be soft enough to roll.
Don’t forget to chill the mixture before rolling! This will make shaping the truffles much easier and will help them hold their form.
How to Make Delicious Pumpkin Cheesecake Truffles
Ingredients You’ll Need:
For the Truffle Filling:
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 cups finely crushed ginger snaps or graham crackers
For the Coating:
- 1 cup white chocolate chips or melting wafers
- Extra crushed ginger snaps or graham crackers, for coating
Optional Garnish:
- Brown sugar and cinnamon mixture
How Much Time Will You Need?
The total time for this recipe is about 2 hours. This includes 15 minutes for preparation, 1 hour for chilling the truffles, and 30 minutes for the final setting after dipping in chocolate. Perfect for an afternoon treat!
Step-by-Step Instructions:
1. Making the Filling:
In a large bowl, beat the softened cream cheese with a hand mixer until it’s smooth and creamy. This step is crucial for a nice texture in your truffles!
2. Mixing in the Pumpkin:
Add the canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix everything until it’s fully combined and smooth—this is going to be the delicious filling!
3. Adding the Crust Crumbs:
Now, stir in the finely crushed ginger snaps or graham crackers. Keep mixing until the mixture forms a thick dough that holds together nicely. You want it doughy enough to roll into balls.
4. Shaping the Truffles:
Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place each ball on a parchment-lined baking sheet. This is where they’ll chill out for a bit!
5. Chill Out Time:
Pop the baking sheet into the refrigerator and let the truffle balls chill for at least 1 hour. This helps them firm up and makes them easier to dip later.
6. Melt the Chocolate:
While the truffles are chilling, melt the white chocolate chips or melting wafers. Do this in a microwave-safe bowl, heating it in 20-second increments, stirring in between until it’s fully melted and smooth.
7. Dipping the Truffles:
Take each chilled truffle and dip it halfway into the melted white chocolate. Let the excess chocolate drip off gently before placing it back on the parchment-lined tray.
8. Coating the Dipped Truffles:
Immediately roll the dipped portion in the extra crushed ginger snaps or graham crackers to give it a lovely coating that will add flavor and crunch!
9. Setting the Truffles:
Once all the truffles are coated, return them to the fridge for about 30 minutes more, allowing the chocolate to set nicely.
10. Optional Garnish:
If you’d like, sprinkle a small amount of brown sugar and cinnamon mixture on top of the dipped truffles or add a little piece of candied ginger snap to create a “stem” effect.
11. Enjoy!
Once set, serve your Pumpkin Cheesecake Truffles chilled. They make for a delightful fall treat that everyone will love! Remember to store them in the refrigerator and enjoy them within a week.
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can! Low-fat cream cheese will still work well, although the texture might be a little less creamy compared to full-fat cream cheese. Just make sure it’s softened nicely for easy mixing!
Can I Make These Truffles Vegan?
Absolutely! You can use vegan cream cheese and dairy-free chocolate chips as substitutes. Just ensure that your ginger snaps or graham crackers are also vegan-friendly.
What Can I Substitute for Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, you can create your own mix by using 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of ginger and allspice. Adjust the amounts to your taste!
How Do I Store Leftover Truffles?
Store any leftover truffles in an airtight container in the refrigerator for up to one week. Just be sure to separate layers with parchment paper to prevent sticking.
