1-First: beat the cream cheese and confectioners’ sugar together until creamy, about 2 minutes. Add pumpkin puree and beat on high until well combined. This creates a smooth base for your truffles.

2-Next: mix in graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate until a thick, soft mixture forms. Cover and refrigerate the mixture for at least 1 hour, up to 24 hours, to make it easier to handle.

3-Then: line baking sheets with parchment paper or silicone mats. Roll the chilled mixture into balls about 1 teaspoon each, which makes approximately 35 truffles, and place them on the baking sheets. Chill for at least 30 minutes to firm them up.

4-After that: melt the topping chocolate in a double boiler or microwave, stirring frequently until smooth, and let it cool slightly. Dip each chilled truffle ball into the melted chocolate, letting excess drip off, and optionally garnish with extra graham cracker crumbs or cinnamon/sugar.

5-Finally: place the coated truffles on baking sheets and refrigerate until the chocolate sets, about 30 minutes. Serve them chilled or at room temperature for the best taste. If you’re looking for more baking ideas, check out our Pumpkin Cornbread recipe for a savory twist on pumpkin flavors.