No-Bake Pumpkin Cheesecake Truffles Delightful Treat

Ingredients

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1 2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 4 teaspoon ground nutmeg
• 1 4 teaspoon ground ginger
• 2 cups graham cracker crumbs
• 1 cup white chocolate chips, melted
• 1 4 cup toasted pecans, finely chopped (for coating)
• 1 pinch sea salt

Instructions

1. In a large mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.
2. Add the ground cinnamon, nutmeg, ginger, and a pinch of sea salt. Stir until the spices are evenly distributed throughout the mixture.
3. Gradually add in the graham cracker crumbs, mixing until a cohesive dough forms. You may need to use your hands towards the end for better incorporation.
4. Refrigerate the truffle mixture for about 30 minutes to make it easier to handle.
5. Once chilled, scoop out about 1 tablespoon of the mixture and roll it between your hands to form a ball. Repeat this step until all the mixture is rolled into balls.
6. Dip each truffle into the melted white chocolate, allowing any excess to drip off.
7. Immediately roll the chocolate-coated truffles in the chopped toasted pecans for an extra crunch and flavor.
8. Place the finished truffles on a parchment-lined baking sheet and refrigerate for at least 1 hour to set.