Pumpkin Cheesecake Truffles

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Creamy pumpkin puree, with the added warmth of pumpkin pie spices, blends perfectly with tangy cream cheese and ginger snaps to create a rich, creamy filling. Each truffle is coated in smooth white chocolate and dusted with a touch of graham cracker crumbs for a delightful crunch. These bite-sized treats are the perfect combination of sweetness and spice, making them an irresistible addition to your holiday dessert spread,

Prep Time45

Chill Time1 25

Total Time2 10

Course: Desserts

Cuisine: American

Servings:

Calories: 206kcal

Author: Blissful Foods Plus

Equipment

Ingredients

1 cup gingersnaps (crushed)
¾ cup graham cracker crumbs
4 ounces cream cheese (softened)
2 ½ cups white chocolate (melted) (divided)
½ cup pumpkin puree
1 tsp pumpkin pie spice
1 pinch salt
1 tbsp coconut oil

Instructions

Line a large cookie sheet with parchment paper. In a small mixing bowl, mix together the crushed ginger snaps and crushed graham crackers. Set aside 2 tablespoons for topping.
In a medium mixing bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt then beat until mixed thoroughly. Mix in cookie crumbs. Mix thoroughly.
Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes.
Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes.
In a double boiler, put water in the bottom boiler and allow to simmer. Put top boiler in place and mix together 2 cups of white chocolate pieces and 1 tbsp of coconut oil. Stir constantly until the chocolate is completely melted. Remove from heat.
Using a fork, dip one ball at a time into the melted chocolate. Let the excess drip a moment then immediately place it back on parchment paper and sprinkle with desired topping. Repeat this process until all balls are dipped and topped.
Refrigerate at least 1 hour before serving. Store leftovers in an airtight container.

Notes

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