Pumpkin Cheesecake Truffles
Ingredients
- 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
Instructions
- 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.
Notes
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.