8 ounces cream cheese, softened to room temperature
1/4 cup pumpkin puree, not pumpkin pie filling
2 cups graham cracker crumbs, finely crushed
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon alcohol-free vanilla extract
12 ounces white chocolate melting wafers or high quality chocolate chips
1 tablespoon coconut oil, optional for thinning chocolate
Extra graham cracker crumbs or orange sprinkles for decoration
Instructions
In a large mixing bowl, beat the softened cream cheese and pumpkin puree together until the mixture is completely smooth. It is important that the cream cheese is at room temperature to avoid any lumps in your truffles. Add the powdered sugar and alcohol-free vanilla extract, then continue mixing until well combined.
Fold in the graham cracker crumbs, pumpkin pie spice, and cinnamon. Stir the mixture with a spatula until a thick, uniform dough forms. If the mixture feels too soft, you can add an extra tablespoon of graham cracker crumbs to help it hold its shape during the rolling process.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to one hour. Chilling the dough is a crucial step because it firms up the cream cheese, making it much easier to handle and roll into perfect spheres without sticking to your hands.
Line a baking sheet with parchment paper. Use a small cookie scoop or a tablespoon to portion out the dough, then roll each piece between your palms to create smooth balls about one inch in diameter. Place them back on the parchment paper and chill for another 15 minutes while you prepare the coating.
Melt the white chocolate in the microwave in 30 second intervals, stirring in between until smooth. Use a fork to dip each chilled truffle into the melted chocolate, letting the excess drip off. Place the coated truffles back on the parchment paper and immediately top with extra crumbs or sprinkles before the chocolate sets.
