Pumpkin-Cinnamon Cheesecake Truffles recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 ounces cream cheese
2 tablespoons powdered sugar
4 ounces pumpkin puree
1 ¾ cups vanilla wafer crumbs
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
4 (1 ounce) squares white chocolate
2 teaspoons vanilla wafer crumbs, or to taste
¼ teaspoon ground cinnamon, or to taste

Nutrition Info

67.6 calories
carbohydrate: 9 g
cholesterol: 2.4 mg
fat: 3.3 g
fiber: 0.3 g
protein: 0.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 42.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line 2 baking sheets with parchment paper.

  2. Combine cream cheese and powdered sugar in a bowl, beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree, beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon, beat until everything is combined and the mixture is soft and thick, about 2 minutes.

  3. Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.

  4. Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.

  5. Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.

Recipe Yield

3 dozen

Recipe Note

Pumpkin-cinnamon cheesecake truffles recipe--easy, quick, and so tasty!

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