Q: Can I make Pumpkin Cheesecake Truffles vegan?

A: Absolutely! Substitute cream cheese with a vegan alternative and use dairy-free chocolate chips.

Q: How long can I store these truffles?

A: In an airtight container, they can last up to a week in the refrigerator, or longer if frozen.

A: Yes, chilling solidifies the truffles, making them easier to dip in chocolate.

A: Yes, just be sure to purée and strain it well to achieve the right consistency.

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In a bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix until smooth.
Scoop mixture into small balls and place on a parchment-lined baking sheet.
Freeze for about 30 minutes until firm.
Melt chocolate chips with coconut oil in a microwave or double boiler.
Dip each pumpkin cheesecake ball into the melted chocolate, allowing excess to drip off, and place back on the baking sheet.
Chill until chocolate sets.
Serve and enjoy!

For a cleaner chocolate coating, let the excess chocolate drip off completely before placing the truffles back on the baking sheet.