Scale

8 oz cream cheese, softened

1/2 cup canned pumpkin puree

1/2 cup powdered sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

2 cups crushed graham cracker crumbs

12 oz white chocolate melting wafers

1 tablespoon coconut oil (optional, for thinning chocolate)

Orange food coloring (optional) Cinnamon for dusting

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In a large bowl, beat the softened cream cheese until smooth.
Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract.
Beat until well combined and smooth.
Stir in the graham cracker crumbs until the mixture is thick and evenly combined.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Freeze the truffles for at least 30 minutes, or until firm.
In a microwave-safe bowl, melt the white chocolate melting wafers with the optional coconut oil in 30-second intervals, stirring until smooth.
If desired, mix in a few drops of orange food coloring.
Dip each frozen truffle into the melted white chocolate, ensuring it’s fully coated.
Use a fork or dipping tool to gently tap off excess chocolate.
Place coated truffles back on the parchment-lined baking sheet.
Before the chocolate sets, sprinkle with a pinch of cinnamon for garnish.
Refrigerate the truffles for at least 15 minutes, or until the chocolate coating is set.
Store in an airtight container in the refrigerator for up to 1 week.

For an extra festive touch, drizzle with dark chocolate or edible glitter. These Classic Pumpkin Cheesecake Truffles are a hit at any gathering!