1 cup pumpkin puree (canned)

8 oz cream cheese (softened)

1 cup powdered sugar (sifted)

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract

8 oz semi-sweet chocolate (for coating)

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In a large bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth using an electric mixer.
Cover and refrigerate the mixture for about 1 hour, or until it firms up enough to scoop.
Once chilled, use a cookie scoop or your hands to shape the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
Melt the semi-sweet chocolate in a microwave-safe bowl in short bursts, stirring in between, until smooth.
Dip each truffle into the melted chocolate, letting the excess drip off before placing them back on the baking sheet.
Refrigerate again for about 1 hour or until the chocolate is fully set.
Serve chilled for the best texture and flavor.

Use white chocolate instead of semi-sweet for a sweeter flavor.

Add cloves or allspice for deeper spice.

Sprinkle crushed graham crackers before the chocolate sets for added texture.

Use dairy-free cream cheese and chocolate for a dairy-free version.

Store in the fridge for up to 5 days or freeze for up to 2 months.