Ingredients
Scale
- 1 cup canned pumpkin puree
- 16 oz cream cheese, softened
- 2 cups crushed digestive cookies or graham crackers
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- White chocolate or almond bark for coating
- Optional: chopped pecans or sprinkles for decoration
Instructions
- In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg. Stir until the mixture is smooth and well blended.
- In a separate bowl, crush your cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs into the cream cheese mixture until fully incorporated.
- Using a spoon or cookie scoop, portion the mixture into small 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour to firm up.
- Melt the white chocolate or almond bark in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift out, gently tapping off excess, then place back on parchment paper.
- If desired, sprinkle chopped pecans or colorful sprinkles on top. Refrigerate again for 30 minutes or until the coating is set.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling the truffles helps them hold their shape during coating.
- For extra flavor, add a pinch of ginger, cloves, or a splash of bourbon to the filling.
- Use high-quality white chocolate or almond bark for best coating results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg