Pumpkin Cream Cheese Truffles

$To make Pumpkin Cream Cheese Truffles, you need a few simple ingredients. Each one adds a special touch. Here’s what you need: - 1 cup canned pumpkin puree - 8 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 ½ cups white chocolate chips, melted - Crushed graham cracker crumbs (for coating) - A pinch of salt Canned pumpkin puree is the star of this recipe. It gives the truffles a rich pumpkin flavor. Using canned pumpkin saves time, and it’s already cooked. Look for 100% pumpkin puree, not pumpkin pie filling. Softened cream cheese adds a creamy texture. It balances the sweetness of the sugar. Make sure it’s at room temperature for easy mixing. Powdered sugar sweetens the truffles. It also helps create a smooth mixture. It dissolves easily, so use it instead of granulated sugar. Vanilla extract adds warmth and depth to the flavor. A teaspoon is all you need. Always choose pure vanilla for the best taste. Pumpkin pie spice brings fall flavors to the truffles. It usually includes cinnamon, nutmeg, and ginger. Just one teaspoon is enough to make a big difference. Melted white chocolate chips coat these truffles. They add sweetness and a lovely finish. You can melt them in the microwave easily. These crumbs give the truffles a nice crunch. They mimic a pie crust, adding texture. Use store-bought or crush your own graham crackers. A pinch of salt enhances all the flavors. It balances the sweetness and makes each bite better. Don’t skip this step! With these ingredients, you’re ready to create a delicious treat that everyone will love. To start, grab a mixing bowl and combine these ingredients: - 1 cup canned pumpkin puree - 8 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - A pinch of salt Mix everything well. You want a smooth and creamy texture. This is the base for our truffles. After mixing, cover the bowl with plastic wrap. Place it in the fridge for about 1 hour. This step is key. Chilling firms up the mixture, making it easier to shape later. Once the mixture is firm, take a small cookie scoop or your hands. Form bite-sized balls, about 1 inch wide. Place each ball on a parchment-lined baking sheet. While the truffles chill, melt 1 ½ cups of white chocolate chips. Use a microwave-safe bowl. Heat in 30-second bursts, stirring in between. Stop when the chocolate is fully smooth. Now, take the chilled truffles from the fridge. Dip each one into the melted white chocolate. Use a fork to let excess chocolate drip off. Immediately roll the chocolate-coated truffles in crushed graham cracker crumbs. This gives them a nice texture and looks like pie crust. Place the truffles back on the parchment-lined sheet. Let them set for 15-20 minutes at room temperature or chill them in the fridge for faster results. Enjoy your tasty treats! To get a smooth mixture, start with softened cream cheese. Cold cream cheese will not mix well. Use a hand mixer or a whisk for the best results. Mix until the pumpkin puree and cream cheese blend together. This step is key to a creamy texture. Make sure no lumps remain. Lumps can ruin the truffle experience. Chilling the mixture is very important. It helps the truffles hold their shape. After mixing, cover the bowl and refrigerate for at least one hour. This step makes the mixture firm enough to scoop. If you skip this, the truffles may fall apart. A second chill after forming the truffles helps them set up nicely. When dipping truffles in chocolate, make sure the chocolate is smooth. Melt the white chocolate in short bursts to avoid burning. Stir between each interval for an even melt. Dip each truffle with a fork and let excess chocolate drip off. This creates a nice, even coat. If the chocolate hardens too quickly, reheat it gently. Feel free to get creative with coatings! While crushed graham crackers are traditional, you can try nuts or sprinkles. Chopped pecans or almonds add a nice crunch. For a fun twist, use colored sprinkles for special occasions. Experiment with flavors to find your favorite coating. Each choice can change the truffle's look and taste. {{image_2}} You can switch white chocolate for dark chocolate. Dark chocolate adds a rich taste. It also pairs well with pumpkin flavors. Melt dark chocolate just like you do with white. Dip each truffle in dark chocolate for a bold twist. Get creative with flavors! Try adding a touch of maple syrup for sweetness. You can also mix in crushed nuts for crunch. If you like spice, add more pumpkin pie spice or cinnamon. Each change gives your truffles a new flavor. You can make these truffles vegan too! Use coconut cream instead of cream cheese. For sweetening, use powdered coconut sugar. Melt dairy-free chocolate chips instead of regular chocolate. These changes keep the taste great while being dairy-free. To keep your Pumpkin Cream Cheese Truffles fresh, store them in an airtight container. Use parchment paper between layers to avoid sticking. Place the container in the fridge. This helps maintain the creamy texture and prevents drying out. When stored properly, these truffles last about one week in the fridge. I recommend enjoying them within this time for the best taste. If you notice any change in smell or texture, it’s best to toss them. You can freeze Pumpkin Cream Cheese Truffles for up to three months. First, freeze them on a baking sheet until solid. Then, transfer them to an airtight container or freezer bag. Label the bag with the date. Thaw in the fridge overnight before serving. Yes, you can use fresh pumpkin! First, cook the pumpkin until soft. Then, scoop out the flesh and blend it until smooth. Make sure it’s thick and not watery. This will give you a fresher taste in your truffles. You can try Greek yogurt for a tangy twist. Another option is mascarpone cheese. Both will change the flavor slightly, but they work well in the recipe. Just ensure they are creamy to keep the truffle texture. You can prepare the truffles a day or two in advance. Just follow the steps and store them in the fridge. They will stay fresh and tasty. This makes them perfect for parties or gatherings. Yes, they are gluten-free. The main ingredients don’t contain gluten. Just make sure to choose gluten-free graham cracker crumbs for coating. This way, everyone can enjoy them! These truffles pair well with coffee or tea. You can also serve them with a scoop of vanilla ice cream. If you want, add a sprinkle of extra pumpkin pie spice on top for a fun touch! You learned how to make tasty pumpkin cream cheese truffles. We covered the key ingredients, like canned pumpkin and white chocolate chips. You also got step-by-step instructions to create these delights. I shared tips for smooth mixtures and great coatings, plus tasty variations to try. Remember, proper storage keeps them fresh longer. Enjoy these simple treats any time. They’re fun, easy, and packed with pumpkin flavor. Happy creating!$

Indulge in the fall flavors with these delightful Pumpkin Cream Cheese Truffles! Combining creamy pumpkin with sweet white chocolate, these bite-sized treats are perfect for any occasion. Follow our simple steps to create these delicious morsels that are sure to impress. Ready to elevate your dessert game? Click through for the full recipe and bring a taste of autumn to your table! #PumpkinTruffles #FallDesserts #SweetTreats #PumpkinRecipes

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Ingredients

1 cup canned pumpkin puree

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 ½ cups white chocolate chips, melted

Crushed graham cracker crumbs (for coating)

A pinch of salt

Instructions

In a mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix until the mixture is smooth and creamy.

Once thoroughly combined, cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to handle.

After chilling, use a small cookie scoop or your hands to form bite-sized balls from the pumpkin mixture (approximately 1 inch in diameter).

Place the formed truffles on a parchment-lined baking sheet. Once you have shaped all the truffles, return them to the refrigerator for another 30 minutes to set.

While the truffles are setting, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth, stirring in between.

Remove the chilled truffles from the refrigerator. Dip each truffle into the melted white chocolate, using a fork to allow excess chocolate to drip off.

Immediately roll the chocolate-coated truffle in crushed graham cracker crumbs for an added crunch and to mimic a pie crust.

Place the coated truffles back on the parchment-lined sheet and let them set for about 15-20 minutes at room temperature or in the fridge for quicker setting.

Once set, enjoy your delicious Pumpkin Cream Cheese Truffles or store them in an airtight container in the refrigerator!

Prep Time: 1 hour | Total Time: 2 hours | Servings: 24 truffles