White Chocolate Covered Pumpkin Truffles
Indulge in the perfect marriage of autumn flavors and creamy decadence with these White Chocolate Covered Pumpkin Truffles. This no-bake dessert combines velvety cream cheese, luscious pumpkin puree, and a touch of pumpkin pie spice, all brought together with the crunch of graham cracker crumbs. These bite-sized treats are rolled into balls, chilled, and coated in a silky layer of melted white chocolate for an irresistible finish. Add a sprinkle of festive decorations or extra graham cracker crumbs for a decorative touch. With just 25 minutes of prep time and no cooking required, these truffles are a quick and easy way to elevate your holiday dessert spread. Perfect for fall gatherings, Thanksgiving, or a cozy treat with coffee, these truffles embody autumn in every bite!
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Recipe Information
Ingredients
- 115 grams Cream cheese
- 90 grams Pumpkin puree
- 100 grams Powdered sugar
- 120 grams Graham cracker crumbs
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 300 grams White chocolate chips
- 1 teaspoon Coconut oil (optional for smoothing chocolate)
- 2 tablespoons Sprinkles or extra graham cracker crumbs (optional for decoration)
Instructions
In a mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer.
Add the pumpkin puree, powdered sugar, and vanilla extract to the bowl and mix until thoroughly combined.
Stir in the graham cracker crumbs and pumpkin pie spice. Mix until the dough is thick and holds its shape.
Cover the mixture and refrigerate for at least 1 hour, or until firm enough to roll into balls.
Using a tablespoon or cookie scoop, portion the chilled mixture and roll into small balls. Place the balls on a parchment-lined baking sheet.
Freeze the pumpkin balls for 30 minutes to make them easier to coat with chocolate.
Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until fully melted. If the chocolate is too thick, stir in 1 teaspoon of coconut oil to make it smoother.
Using a fork or dipping tool, dip each chilled pumpkin ball into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate and place the coated truffle back on the parchment-lined baking sheet.
Sprinkle with decorations like sprinkles or additional graham cracker crumbs before the chocolate sets, if desired.
Allow the truffles to sit at room temperature until the chocolate hardens or refrigerate them for faster setting.
Store the truffles in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 13.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 44 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
