Pumpkin Cheesecake Truffles
pumpkin pie spice
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
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.