Ingredients
Method
Preparation
- In a mixing bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and crushed graham crackers. Mix until everything is well combined and creamy.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes to firm up the mixture.
Forming Truffles
- Once chilled, scoop and roll the mixture into 1-inch balls. Place the rolled truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes.
- Meanwhile, melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dipping and Decorating
- Dip each truffle into the melted chocolate, allowing excess chocolate to drip off, then place back onto the parchment paper.
- Sprinkle with crushed nuts, sprinkles, or cocoa powder before the chocolate sets.
Final Chill
- Let the chocolate set completely in the refrigerator for about 20 minutes before serving.
Notes
These truffles can be made days in advance and stored in the fridge for up to a week. Feel free to vary the chocolate or add spices like cinnamon or nutmeg for variety.
