Pumpkin Cheesecake Truffles: 20-Minute Amazing Fall Treat

Scale

4 oz cream cheese, softened

1/2 cup pumpkin purée (not pie filling)

1 1/4 cups graham cracker crumbs

1/2 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

1 1/2 cups white chocolate chips

1 teaspoon coconut oil

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1. Beat cream cheese until smooth. Add pumpkin, spices, and vanilla.

2. Fold in graham cracker crumbs until dough forms.

3. Chill mixture for 30 minutes.

4. Roll into 1-inch balls and set on parchment-lined tray.

5. Melt white chocolate with coconut oil.

6. Dip each ball in chocolate; let excess drip off.

7. Chill until coating hardens; serve or store in fridge.

Use gingersnap crumbs instead of graham crackers for a stronger spice flavor.

Store truffles in an airtight container for up to 5 days or freeze for a month.

Let truffles sit at room temperature 5 minutes before serving for best texture.