Ingredients
Method
Prepare the Filling:
- In a medium bowl, beat together softened cream cheese, pumpkin puree, vanilla, and pumpkin pie spice until smooth. Gradually add powdered sugar and mix until fully combined.
Shape the Truffles:
- Using a small cookie scoop or spoon, form the mixture into 1-inch balls and place on a parchment-lined baking sheet.
Chill:
- Refrigerate truffles for at least 1 hour to firm up.
Coat the Truffles:
- Melt the white chocolate or candy melts in a microwave-safe bowl in 20–30 second intervals, stirring until smooth. Using a fork or dipping tool, coat each truffle in melted chocolate. Place back on the parchment paper.
Optional Decorating:
- Before the coating sets, sprinkle with cinnamon sugar, crushed graham crackers, or drizzle with melted chocolate for a festive touch.
Serve:
- Chill again briefly if needed, then serve. Store leftovers in an airtight container in the refrigerator.
Notes
Chill Thoroughly: Make sure the truffles are firm before dipping, or the coating may slide off.
Flavor Variations: Add a pinch of nutmeg or ginger for extra fall spice.
Make Ahead: These truffles can be made 1–2 days in advance — they taste even better as the flavors meld.
Presentation: Place truffles in mini cupcake liners for a polished look.
Storage: Keep refrigerated for up to 5 days or freeze for longer storage.