Yes to pumpkin everything! These pumpkin cheesecake bites are to die for. I literally cannot imagine a more perfect fall dessert. Pumpkin and cheesecake and white chocolate and they are easy to make. These are like a dream come true! These truffles also look super impressive so if you are inclined to share or make them for a party, everyone will be quite impressed by your culinary skills (don’t worry, we won’t tell them how easy they really are!). Embrace the autumn season and make this irresistible dessert today (and also make it tomorrow, and the next day…).

 

Ingredients:

3/4 c. crushed ginger snaps, divided

3/4 c. crushed graham crackers, divided

4 oz. cream cheese, softened

2 1/2 c. melted white chocolate, divided

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

pinch of kosher salt

1 tbsp. coconut oil

 

Instructions:

Line a large baking sheet with parchment paper.

In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.

In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.

Refrigerate at least 10 minutes, or until ready to serve.

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Quick tip: Add some mini chocolate chips to the filling for a tasty pumpkin chocolate combo.

Recipe and image courtesy of Delish