Autumn is the time of year that a lot of treat making and baking really takes off. The warm spiced cakes and hot drinks are always a hit. Even candy. Speaking of candy, these truffles are spiked with warm spices and tastes like autumn. Especially since they are made with smooth pumpkin puree. The cheesecake middle with the smooth chocolate coating is scrumptious. Try both the chocolates. See which one you love more. It’s hard to choose. Yum!
Cheesecake Pumpkin Spice Truffles
Just a note… This recipe does not have to be exact measurements as written. You may need to add more of one ingredient such as pumpkin, cream cheese or cookies. It’s the texture you are looking for.
- 1/2 cup canned pumpkin, not pie filling, only ingredient should say is pumpkin
- 4 ounces reduced fat cream cheese softened to room temperature
- 1/4 cup powdered sugar, sifted
- 2-3 cups gingersnap cookie and Nilla wafer cookies, or you can use just one cookie for the recipe. Process in a food processor to make fine cookie crumbs.
- 1/2 tsp vanilla extract
- 1/4 tsp sea or kosher salt
- 1 tsp ground cinnamon
- 1/2 to 1 tsp pumpkin pie spice, this will depend on the amount of gingersnap cookies you use. Check for taste before you add the spices.
- 1 heaping cup milk or semisweet chocolate chips mixed with 1/2 tsp canola or mild tasting oil.
- 1 heaping cup white chocolate almond bark or candy melts such as Wilton with 1/2 tsp canola oil. (Do not use white chocolate chips, they do not melt well)
- Sprinkles and left over cookie crumbs for topping
- In a large mixing bowl, mix together cream cheese and pumpkin until smooth. You may want to use a whisk to get a smooth consistency. Add vanilla extract, salt, and sugar. Whisk or mix until smooth.
- Add cookie crumbs slowly until dough forms. Taste the dough to see if you want to add spices. Do this now and mix again until all is combined well.
- Add more cookie crumbs if needed. Place in freezer for 10 minutes then into fridge for about 45 minutes. Take out and scoop with a small cookie scoop or roll into small to medium balls.( Makes between 10 and 15 truffles depending on the size) Place on wax paper or parchment lined cookie sheet. Place back in fridge for 30 minutes until firm.
- While truffles are in the fridge, heat both chocolates with oil in separate bowls in microwave for 20 increments, take out stir and do this again until each chocolate is smooth and shiny.
- Take out truffles and with two forks, dip into chocolates. Place back on cookie sheet until all are finished. Top right away with sprinkles or crumbs. (As you can see in the photo, I mixed the chocolate together for a few truffles, they were delish!)
- Place back in fridge for about 15 minutes.
Enjoy these wonderful treats!