Description
Pumpkin, cream cheese, and fine graham crumbs make the spiced centers of these coated truffles. Chill until the filling holds a scoop, roll into small balls, and dip in your choice of white coating.
Ingredients
Scale
Pumpkin Cheesecake Centers
- 8 ounces (227 g) full-fat brick cream cheese, softened
- ½ cup plain canned pumpkin purée, measured before blotting
- ¾ cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup very fine graham cracker crumbs, plus a small extra amount only if needed
Coating and Decorations
- 12 ounces (340 g) white melting wafers or white chocolate
- 2–3 tablespoons fine graham crumbs, cinnamon sugar, or sprinkles, optional
- A thinning aid recommended by your coating manufacturer, only if needed and in the amount directed on the package
Instructions
- Prepare the Tray and Blot the Pumpkin. Cover a small tray with parchment. Spread the measured pumpkin between paper towels for about 5–10 minutes, replacing wet towels as needed, until the purée looks thicker and less glossy.
- Combine the Filling. Beat the softened cream cheese and powdered sugar until smooth. Mix in the blotted pumpkin, vanilla, and pumpkin pie spice, scraping the bowl. Stir in the measured graham crumbs.
- Chill and Check the Consistency. Cover and refrigerate for 30–45 minutes. Test a level tablespoon of filling on the tray. If it spreads flat, refrigerate longer. If the filling is cold and still too loose, mix in extra fine crumbs one teaspoon at a time, checking between additions.
- Portion and Roll. Scoop the filling into level tablespoon portions. Roll briefly into balls and return them to the lined tray. The estimated yield is 24–28 pieces.
- Firm the Centers Briefly. Freeze the tray for about 10–15 minutes. Check that the centers are firm enough to handle but have not frozen solid. Allow any frost or surface moisture to disappear before coating.
- Prepare the Coating. Melt the wafers or white chocolate using the package directions and dry equipment. If the product permits microwave melting, use reduced power and short intervals, stirring between them. Let overly hot coating cool until fluid and workable. Use a thinning aid only when recommended for that product.
- Test, Dip, and Decorate. Keep most centers refrigerated and work with five or six at a time. Dip one, lift it on a fork, let excess coating drip away, and slide it onto parchment. If it holds its shape, continue with the batch. Add optional decorations while the coating is wet.
- Set and Refrigerate. Let the coating begin to set, then refrigerate for about 10–15 minutes or until the shells no longer smear when handled. Store in a covered container, separating layers with parchment.
Notes
- Use plain pumpkin purée. Sweetened pumpkin pie filling and leftover baked pie are not substitutes for it here.
- Measure the pumpkin before blotting; do not refill the measuring cup with more pumpkin afterward.
- Chocolate goes around the centers, not into the filling.
- Chill before adding extra crumbs. Stop making adjustments if the filling becomes crumb-heavy without holding together.
- Prep Time: 25 minutes
- Chill/Set Time: 75 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 10 mg