Pumpkin Cheesecake Truffles Recipe
- Cook Time: 120 minutes
- Total Time: 2 hours
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 2 cups gingersnap cookie crumbs (finely crushed)
- 12 oz white chocolate melting wafers or high-quality white chocolate chips
- 1 teaspoon coconut oil (optional, for a smoother coating)
- Extra gingersnap crumbs or orange sprinkles for decoration
Instructions
- In a large mixing bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice together. Use a hand mixer or a stand mixer on medium speed until the mixture is completely smooth and no lumps of cream cheese remain.
- Gradually fold in the 2 cups of gingersnap cookie crumbs. Mix with a spatula until the crumbs are evenly distributed and a soft dough forms. If the mixture feels too wet to handle, you can add an extra tablespoon of crumbs.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 to 60 minutes. Chilling the dough is essential because it firms up the mixture, making it much easier to roll into balls without sticking to your hands.
- Line a baking sheet with parchment paper. Scoop about one tablespoon of dough at a time and roll it between your palms to create a smooth ball. Place the balls on the prepared baking sheet. Once all the dough is rolled, place the sheet in the freezer for 15-20 minutes to firm them up for dipping.
- Place the white chocolate melting wafers in a microwave-safe bowl. Add the coconut oil if using. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Avoid overheating, as white chocolate can seize easily.
- Using a fork or a dipping tool, submerge each chilled truffle ball into the melted white chocolate. Lift it out and tap the fork gently against the side of the bowl to let the excess chocolate drip off. Place the truffle back onto the parchment paper. While the chocolate is still wet, sprinkle a few cookie crumbs on top. Repeat for all truffles.
- Place the baking sheet back into the refrigerator for at least 15 minutes to allow the chocolate coating to harden completely. Once set, they are ready to be served and enjoyed!