Easy Pumpkin Cheesecake Truffles

These are so simple and scruptious! They're like little pumpkin cheesecake bombs and are so delightful! It really doesn't take much to make and will leave you looking like a proper chocolatier! This is all you need to make about 15 servings:

Photo byMegan

Ingtredients:

• 4 ounces cream cheese, room temperature
• 3 tablespoons powdered sugar
• 1/3 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 1/2 cups graham cracker crumbs
• 2 cups chocolate chips
• 2 tablespoons pecans, chopped, optional

In a large bowl, use an electric hand mixer to beat the cream cheese for 2-3 minutes until smooth. Gradually add the powdered sugar and pumpkin puree, mixing on low speed until fully combined.
Stir in the pumpkin spice, cinnamon, and graham cracker crumbs until evenly incorporated.
Cover the bowl and refrigerate for 30 minutes.
Once chilled, use a small cookie scoop to portion out the dough onto a parchment-lined baking tray. Roll each portion between your palms to form smooth balls. Place the truffles back in the refrigerator while preparing the chocolate.
Melt the chocolate chips in the microwave or using a double boiler.
With a fork or candy dipper, dip each truffle into the melted chocolate, making sure they are fully coated.
Transfer the coated truffles to a rack to allow excess chocolate to drip off.
If desired, sprinkle the truffles with chopped pecans or drizzle them with additional melted chocolate.
Place the truffles back on the parchment-lined tray and refrigerate until they are ready to serve. Enjoy!!

* Notes:
Store in fridge for up to a week or up to 2 months in the freezer.

Feel free to use milk chocolate, semi-sweet, or white.

Although I have not tried it myself, supposedly you can purchase a pumpkin cheesecake and use the filling as a shortcut. You'll need to adjust the rest of the ingredients if you try this.