Ingredients
- Cream cheese, softened: 8 ounces
- Pumpkin puree: 1 cup
- Graham cracker crumbs: 1 1/2 cups
- Powdered sugar: 1/2 cup
- Pumpkin pie spice: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Melted white chocolate: 12 ounces
- Chopped pecans (optional): 1/4 cup
Instructions
- Step 1: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Step 2: Stir in the graham cracker crumbs until evenly distributed.
- Step 3: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the mixture to firm up.
- Step 4: Roll the chilled mixture into 1-inch balls. Place the balls on a parchment-lined baking sheet.
- Step 5: Melt the white chocolate according to package directions. Dip each truffle into the melted white chocolate, ensuring it's fully coated. Place back on the parchment paper.
- Step 6: Immediately sprinkle with chopped pecans (if using) before the chocolate sets. Refrigerate the truffles for at least 30 minutes to allow the chocolate to harden.
Notes
- Store these delightful truffles in an airtight container in the refrigerator for up to a week.
- No reheating is necessary; simply let them sit at room temperature for a few minutes to soften slightly before serving.
- Present these truffles on a festive platter alongside a dollop of whipped cream and a sprinkle of extra pumpkin pie spice for an elegant dessert.
- For easier dipping, use a toothpick to hold the truffles, and gently tap off any excess white chocolate for a smooth, even coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American