Ingredients:

  • 15 oz cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 2 cups graham cracker crumbs
  • 1/2 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 16 oz white chocolate chips
  • 1 tbsp coconut oil
  • 1 pinch flaky sea salt
  • 1/4 cup orange sprinkles
  • Small pretzel sticks

Instructions:

  1. Beat the softened cream cheese in a large bowl until smooth.
  2. Fold in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract.
  3. Gradually stir in the graham cracker crumbs until a thick, moldable dough forms.
  4. Portion the dough into 1-inch balls and roll between palms until smooth and spherical.
  5. Place truffles on a parchment-lined baking sheet and chill in the freezer for 15–30 minutes.
  6. Melt white chocolate and coconut oil in a microwave-safe bowl in 20-second bursts, stirring until glossy.
  7. Using a fork, dip each chilled truffle into the melted chocolate, tapping the fork to remove excess coating.
  8. Garnish immediately with a pinch of flaky sea salt, orange sprinkles, and a pretzel stick for the stem.