Directions

1. In a mixing bowl combine the softened cream cheese, butter and sweetener and whip until its light and fluffy.

2. Add the pumpkin puree and blend until smooth.

3. Add the pumpkin spice, cinnamon syrup and vanilla, and mix until smooth.

4. Place the truffle mix in the fridge to chill for about 1 hour.

5. Remove from the fridge and roll mixture into balls about 1 tablespoon each, and place on a grease proof paper.

6. Place the truffles into the freezer for about 30 minutes.

7. Melt the chocolate buttons using a glass bowl over hot water.

8. Remove the truffles from the freezer, and dip into the chocolate and place back onto the grease proof paper.

9. When all the balls have been dipped, sprinkle cocoa powder over the truffles.

10. Place the truffles back in the fridge, and let set for about 2 hours.