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Easy Pumpkin Truffles (Cheesecake) Recipe

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3.9 from 10 reviews

These Easy Pumpkin Truffles combine the warm flavors of pumpkin and classic fall spices with creamy cheesecake goodness, all coated in smooth white chocolate. Perfect for a festive treat, they offer a delightful bite-sized dessert that’s simple to make with no baking required.

  • Total Time: 2 hours 10 minutes
  • Yield: 24 servings

Ingredients

Truffle Mixture

  • 3/4 cups Gingersnap cookie crumbs
  • 1 cup Graham cracker cookie crumbs
  • 1/3 cup Pumpkin puree
  • 1/4 cup Cream cheese (full fat)
  • 2 tbsp Powdered sugar
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground ginger
  • 1/8 teaspoon Ground cloves

Coating

  • 3 cups White chocolate (melted)

Instructions

  1. Mix the truffle base: In a large mixing bowl, combine the gingersnap cookie crumbs, graham cracker cookie crumbs, pumpkin puree, full-fat cream cheese, powdered sugar, ground cinnamon, ground ginger, and ground cloves. Mix thoroughly until the mixture is smooth, thick, and well combined.
  2. Chill the mixture: Cover the bowl with plastic wrap and refrigerate for 2-3 hours to firm up the mixture, making it easier to handle and shape.
  3. Shape the truffles: Choose either to use a candy mold or roll the mixture into small truffle balls by scooping small portions and shaping them with your hands.
  4. Prepare the truffle balls: Place the shaped truffle balls onto a cookie tray lined with wax paper.
  5. Freeze the truffles: Chill the balls in the freezer for 30 minutes to help them set and retain their shape during coating.
  6. Coat the truffles with white chocolate: Dip each chilled truffle ball into the melted white chocolate, fully coating them, then place them back on the wax paper-lined tray.
  7. Set the chocolate coating: Let the white chocolate coating set completely at room temperature or chill briefly before enjoying.
  8. Alternative mold method – prep mold: If using a candy mold, brush the inside of the mold cavities with melted white chocolate using a paintbrush and freeze for 15 minutes to harden the chocolate shell.
  9. Fill the mold: Spoon or pipe the pumpkin truffle mixture into the chocolate-lined mold cavities.
  10. Seal the truffles in mold: Brush an additional layer of melted white chocolate over the filled cavities to seal the truffles.
  11. Freeze the mold: Chill the filled mold in the freezer for 20-30 minutes until the chocolate is firm.
  12. Remove & serve: Carefully remove the truffles from the mold and enjoy.

Notes

  • The pumpkin truffle mixture must be chilled well to make shaping and coating easier.
  • Full-fat cream cheese ensures a rich, creamy texture.
  • If candy molds are unavailable, simply rolling the truffles by hand works just as well.
  • Melted white chocolate works perfectly; a specialty candy corn seasonal white chocolate was used originally but is optional.
  • Store finished truffles in an airtight container in the fridge for up to one week or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/easy-pumpkin-truffles-cheesecake-recipe/