Chocolate-Dipped Pumpkin Cheesecake Truffles
Tiny bites, big autumn vibes — these truffles pack all the flavor of pumpkin cheesecake into a creamy, spiced center, wrapped in a smooth chocolate shell, and finished with a sprinkle of crushed gingersnaps. They’re rich, festive, and dangerously poppable — the kind of treat that vanishes from the dessert table first.
- Prep Time: 20 min (+chill)
- Cook Time: 5 min
- Total Time: 1 hr
- Yield: 24 truffles 1x
Ingredients
8 oz cream cheese, softened
½ cup pumpkin purée
1½ cups powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
12 oz semi-sweet chocolate chips or melting wafers
½ cup crushed gingersnaps (for topping)
Instructions
In a mixing bowl, beat cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla; mix until creamy.
Chill mixture 1–2 hours until firm enough to roll.
Roll into 1-inch balls; place on a parchment-lined tray and freeze 20–30 min.
Melt chocolate in a heatproof bowl over simmering water or in the microwave (30-sec bursts).
Dip each truffle into chocolate, place back on parchment, and sprinkle with crushed gingersnaps before chocolate sets.
Refrigerate until firm.
Nutrition
- Calories: 140
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g