# Components:
→ Truffle Center
01 - 1 cup cream cheese, softened
02 - 1 cup powdered sugar
03 - 1/2 cup graham cracker crumbs
04 - 2 tablespoons pumpkin puree
05 - 1 teaspoon pumpkin pie spice
06 - 1 teaspoon instant espresso powder
07 - 1/2 teaspoon vanilla extract
→ Coating and Topping
08 - 12 ounces white chocolate, chopped or chips
09 - 2 teaspoons coconut oil (optional)
10 - 2 tablespoons granulated sugar
11 - 1/2 teaspoon ground cinnamon
# Directions:
01 - In a medium mixing bowl, beat softened cream cheese using a hand mixer or sturdy whisk until completely smooth.
02 - Add powdered sugar, graham cracker crumbs, pumpkin puree, pumpkin pie spice, instant espresso powder, and vanilla extract to the bowl. Mix thoroughly until a thick, uniform mixture forms.
03 - Portion out tablespoon-sized amounts of truffle mixture and roll into balls. Arrange 24 balls on a parchment-lined baking sheet.
04 - Refrigerate the prepared truffle balls for 10 minutes to firm up.
05 - In a small bowl, whisk together granulated sugar and ground cinnamon. Set aside for topping.
06 - In a microwave-safe bowl, melt white chocolate and coconut oil (if using) in 20-second intervals, stirring between each until completely smooth.
07 - Using a fork or dipping tool, dip each chilled truffle ball into melted white chocolate, allowing excess to drip off, then return to the baking sheet.
08 - Before the coating sets, sprinkle each truffle with a pinch of cinnamon sugar mixture.
09 - Refrigerate truffles for 15 minutes, or until white chocolate coating is completely firm. Serve at room temperature for best flavor.
