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Pumpkin Cheesecake Truffles
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Pumpkin Cheesecake Truffles
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Chocolate truffles are pretty decadent on their own - but when you add pumpkin and cream cheese you take them to a whole new level. 

Prep time
Plan for

Chill for 30 minutes

4 dozen truffles
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Pumpkin Cheesecake Truffles
Confectioners Powdered Sugar
Prep time :
Plan For

Chill for 30 minutes

Yield :
4 dozen truffles


  • 3/4 cup pumpkin puree
  • 1 package cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup Dixie Crystals Confectioners Powdered Sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup chopped pecans
  • 1 package (18 ounces) vanilla sandwich cookies
  • 2 packages (12 ounces) semi-sweet chocolate chips


  1. In a mixer, combine pumpkin puree, cream cheese and vanilla extract. Beat on medium speed until smooth and fluffy, about two minutes.
  2. Add powdered sugar, pecans and pumpkin pie spice and beat until thoroughly incorporated. With mixer on medium, add sandwich cookies 1 or 2 at a time until crushed and all are incorporated into batter. Mixture should have the consistency of thick frosting.
  3. Place bowl in freezer for about 15 minutes. After freezing, roll mixture into small balls about 1/2-inch in width and place on a parchment lined cookie sheet. Return shaped balls to freezer for another 15 minutes.
  4.  In double boiler or microwave, melt chocolate chips. Remove shaped balls from freezer and one by one roll in melted chocolate, using a wide slotted fork, and return to baking sheet. When all truffles are coated in chocolate, store in refrigerator or freezer until ready to serve.
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