Pumpkin season is here people and I’m not mad about it! For me, pumpkin season 2020 means cozy sweaters, warm drinks and the kids making their much anticipated return to school after an excruciatingly long hiatus (Hallelujah baby Jesus). Listen, I think that we can all agree that we adore our children. We cradled them as babies, kissed their booboos when they fell, we even wiped poop off their derrieres – daily! For YEARS! So yeah, we definitely love them. Now that I’ve stated the obvious, if I have to break up one more argument over who has the better Roblox skin, I’m packing up and moving to Bali (or the Super 8 Hotel ‘cause, you know, finances). In celebration of fall and the return to class, I decided kick-start the season with these tasty Pumpkin Cheesecake Truffles. They’re a bit of a process to make considering the chill time involved, but otherwise relatively easy. They also make for a great treat to share with fellow mothers on the brink of insanity, just sayin’.

Scroll below for this Pumpkin Cheesecake Truffle recipe and if you haven’t already, don’t forget to subscribe! 😉

Here’s what you’ll need:

• 4 Tbsp cream cheese, room temperature
• 2 Tbsp confectioners’ sugar
• 1/3 cup pumpkin puree
• 2 cups graham cracker crumbs
• 1 tsp cinnamon, ground
• ¼ tsp nutmeg, ground
• ¼ tsp ginger, ground
• 1/8 tsp cloves, ground
• 2 cups white chocolate chips

Here’s what you’ll do:

1. In a large bowl, beat cream cheese and sugar with an electric mixer until creamy. Add pumpkin puree and continue to beat until well combined. Add graham cracker crumbs and spices and mix until incorporated. Cover and refrigerate a minimum of 4 hours.
2. Line two baking sheets with parchment paper and set aside.
3. Scoop chilled dough and roll into 1” balls, placing them on lined baking sheets. Once all of dough has been rolled, chill an additional 30 minutes.
4. During the last minutes of chilling time, place a large saucepan on the stove and add 2 inches of water to the bottom. Place a heat safe mixing bowl over the saucepan (bowl should fit over the pan so the outer edge of the bowl is touching the upper edges of the saucepan). Add chocolate chips to bowl and heat on medium. Stir chocolate as it melts with a heat proof rubber spatula.
5. Once chocolate is melted, let it rest 2 minutes then remove balls from refrigerator. Dip balls on at a time into the melted chocolate. Scoop balls with fork, allowing excess chocolate to drip off before setting it back down on lined baking sheet. Sprinkle each with graham cracker crumbs before the chocolate sets.
6. Return truffles to refrigerator and allow chocolate to set completely before serving.
7. Enjoy!

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