Every chance I get, I like to make little treats like these Pumpkin Cheesecake Truffles. At Christmastime, I love to make little one-bite cookies; they freeze extremely well, and they’re great for gift giving.
Luckily, for the at-home baker, like me, cream cheese is such a versatile ingredient and allows for so many recipes that are no-bake. (Hmmmm… an at-home baker who loves no-bake baking?) As much as I love my personal time in the kitchen with my appliances and gadgets, once in a while, a no-bake option is just the thing I need to feed the desire to make something delightfully tasty.
As you know, Dear Reader, my daughter, McKenna, recently moved in with myself and John.e. She’s quite the character; I absolutely love having her around! She makes me laugh every single day without fail. But, I think I went wrong somewhere in her upbringing. (I’m going to blame this on her mother! Sorry, Tanya.) McKenna decided to announce a few days back that she prefers Halloween over Christmas!
Well, Dear Reader, I nearly had a heart attack! In our home, Christmas is King. And, that is followed by closely by Thanksgiving, then Easter, and of course, Halloween comes in last. According to her, Halloween comes first. And, not only do I not get that, I don’t accept it!
I have just a few months to change her mind about Christmas. Oh, don’t underestimate my powers of persuasion, Dear Reader; John.e wasn’t much of a Christmas fan either, but now, he’s all for decorating all four of our Christmas trees! Trust me, I’ll win her over!
By the way, you can find the recipe I use for pumpkin spice blend right here!
Lastly, Dear Reader, I’d like to officially welcome you to my rebranded blog! Pretty Practical Pantry has been updated to Lord Byron’s Kitchen!!! As you know, my name is Byron, and although I am not a Lord, it was my nickname in high school (along with Moose), and John.e will often refer to me as Lord Byron. Since I love spending my spare time in the kitchen, the name for my blog was practically staring me right in the face the whole time. I invite you to stay tuned for some additional changes in the near future, but more importantly, I invite you to keep reading, cooking, baking, and crafting! Much love, B.
Pumpkin Cheesecake Truffles
- 8 ounces cream cheese, softened
- ½ cup pumpkin purée
- 4 tablespoons sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup graham crumbs, buy graham crackers and crush them by placing them in a ziploc bag and using a rolling pin - the store-bought crumbs are too fine, you'll need a chunkier crumb
- ¾ cup crushed pecans
Place the softened cream cheese into a large mixing bowl and use a handheld mixer to smooth the texture of the cream cheese. Beat until there are no lumps.
Add the vanilla, sugar, pumpkin pie spice, and vanilla. Beat together until well incorporated.
Stir in the graham crumbs until well combined.
Set mixture in refrigerator for 1 hour to firm up.
Use a one teaspoon scoop to measure the batter. Roll into balls and then roll into the crushed pecans.
Set truffles onto a parchment paper lined baking sheet.
Once all batter has been rolled into balls, place the baking sheet in the refrigerator for one hour. This will firm up the truffles. Transfer to a food safe container and keep refrigerated.
If you find the batter is not firm enough to roll into balls, add 1/4 cup of graham crumbs, mix through, and refrigerate for an additional 1/2 hour.