Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 2 cups crushed graham crackers
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 12 oz semi-sweet chocolate chips or melting chocolate
- Optional toppings: chopped pecans, sprinkles, or drizzle caramel
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, and vanilla extract. Mix until well combined. Stir in pumpkin spice for flavor.
- Add crushed graham crackers and fold into the mixture until fully incorporated. The mixture should be thick and scoopable.
- Scoop out 1-inch portions using a small cookie scoop or your hands, and roll into balls. Place on a parchment-lined baking sheet.
- Refrigerate the balls for at least 1 hour until firm.
- Melt chocolate chips in a microwave-safe bowl, stirring until smooth. Dip each truffle into the melted chocolate using a fork or toothpick, then place back on parchment paper.
- Optional: decorate with chopped pecans, sprinkles, or drizzle additional chocolate. Refrigerate for another 30 minutes to set.
Notes
- Chilling the truffles makes coating easier and helps them hold their shape.
- Use dairy-free options for a vegan version.
- For a festive presentation, place each truffle in mini cupcake liners.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 130 kcal Kcal
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg