Ingredients
Scale
- 1 cup canned pumpkin puree (preferably organic)
- 16 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cups crushed graham crackers
- Chopped pecans or chocolate chips (optional, for coating)
- White or dark chocolate (for coating, optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, and vanilla extract, whisking until fully combined and creamy. Stir in cinnamon, nutmeg, and ginger for added fall flavor.
- Cover the mixture with plastic wrap and refrigerate for at least 1 hour to firm up.
- Using a small cookie scoop or teaspoon, portion out the mixture and roll each into a ball. Place on a parchment-lined baking sheet.
- Dip each truffle into melted chocolate, coating evenly. Roll some in chopped pecans or sprinkle with cinnamon sugar if desired.
- Place coated truffles back onto parchment and refrigerate for at least 30 minutes to set. Serve chilled.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill the mixture well to make shaping easier.
- You can substitute dairy-free options for a vegan version.
- Coatings like chocolate or nuts add texture and flavor; customize as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (including chilling)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (approximately 24 servings total)
- Calories: 120 kcal Kcal
- Sugar: 8g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg