Pumpkin Spice Truffles
Ingredients
- 8 oz cream cheese softened
- ½ cup pumpkin purée not pie filling
- ½ cup finely crushed vanilla wafers or graham crackers
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon optional
- Pinch of salt
- 2½ cups white or milk chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- Optional toppings: cinnamon sugar crushed cookies, pumpkin spice, white chocolate drizzle
Instructions
- Blot pumpkin purée with paper towels to remove excess moisture
- Beat cream cheese, powdered sugar, vanilla, and salt until smooth
- Mix in blotted pumpkin, pumpkin spice, and cinnamon until combined
- Stir in crushed cookies until thick and scoopable
- Chill mixture 45–60 minutes
- Roll into 1-tablespoon balls; place on parchment
- Chill 30 minutes or freeze 15 minutes
- Melt chocolate with coconut oil in short intervals, stirring until smooth
- Dip truffles, tap off excess, add toppings
- Chill 20–30 minutes until set
Notes
Always blot pumpkin to prevent soft truffles
Use full-fat cream cheese for best texture
Let melted chocolate cool slightly before dipping
Store refrigerated up to 5 days or freeze up to 2 months