No-bake Pumpkin Cheesecake Truffles with creamy pumpkin spice filling coated in white chocolate. Perfect for fall parties.

Scale

8 oz cream cheese, softened

1/2 cup pumpkin puree

1 cup powdered sugar

1 tsp pumpkin pie spice

1 cup graham cracker crumbs

12 oz white chocolate, melted

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1. In a mixing bowl, beat cream cheese until smooth.

2. Add pumpkin puree, powdered sugar, pumpkin pie spice, and graham cracker crumbs. Mix until combined.

3. Cover and refrigerate for 1 hour to firm up.

4. Roll mixture into small balls using a cookie scoop or spoon.

5. Dip each ball into melted white chocolate, letting excess drip off.

6. Place coated truffles on a parchment-lined baking sheet and refrigerate until set.

7. Optionally drizzle with extra white chocolate or sprinkle with pumpkin pie spice before serving.

Blot pumpkin puree with paper towels if watery.

Chill mixture thoroughly before rolling to avoid sticky hands.

Use melting wafers for easier chocolate coating.