Bite-sized autumn love is found inside these dark chocolate-dipped Pumpkin Cheesecake Truffles, which make perfect party treats!
Pumpkin Cheesecake Truffles
Thursdays should always be about chocolate!
And maybe also pumpkin cheesecake and the cutest sprinkles ever.
And no, I didn’t dip these truffles in white chocolate, because everyone else does. Pumpkin loves dark chocolate too, you know!
Keeping it short and sweet today, since I’m going crazy trying to finish getting ready to head to the Port today for my friend Ryann’s big bachelorette cruise weekend!
I didn’t even start packing until last night because I had so much going on this week – which is very unlike me.
I’m a planner, especially for trips and vacations, to the point where I list out exactly what clothes to take by outfit. Slightly OCD, but even if the clothing combos get a little skewed while I’m on the trip, at least I know I have enough to always have a different look.
This weekend was, thankfully, easy to plan for.
A weekend cruise in the Bahamas means a bathing suit, flip flops, and plenty of sundresses. It’s not like I’ll be doing much besides lounging by the pool, sipping cocktails, and making an ass of myself on any surface that can be considered a dance floor with my girls.
Ooh, and I can’t forget lots of sunscreen. I have a pale Florida girl rep to uphold, after all.
I wonder if they’ll have any pumpkin treats on the ship? It’s still October, after all…
Pumpkin Cheesecake Truffles
- 3 ounces cream cheese
- ¼ cup pumpkin puree
- 3 tablespoons powdered sugar
- 1 ½ cups graham cracker crumbs honey or cinnamon flavored
- 1 ½ teaspoons pumpkin pie spice plus more for garnish
- 10 ounces dark chocolate coarsely chopped
- In a stand mixer or with a hand mixer, mix together cream cheese, pumpkin, and powdered sugar until smooth. Mix in graham cracker crumbs and pumpkin spice on medium speed until smooth and incorporated, about 2 minutes. Refrigerate the thick dough for 3-24 hours.
- Line a large baking sheet with parchment paper. Set aside.
- Scoop teaspoon-sized amounts of chilled dough and roll into 1-inch balls. Place on prepared baking sheet and chill for an additional 30 minutes.
- Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring in between until melted and smooth. Cool chocolate slightly, then remove truffles from the refrigerator.
- Drop the truffles, one at a time, into the melted chocolate. Use a fork or candy dipping tool to lift the candy out, tapping gently on the side of the bowl to help excess chocolate drip off.
- Place truffles back onto the baking sheet after dipping. Sprinkle with festive sprinkles immediately after dipping, or dust with pumpkin spice after chilling them to completely set the chocolate.