Description
These Pumpkin Cheesecake Truffles are a rich and creamy fall treat combining smooth cream cheese and pumpkin puree with sweetened condensed milk and festive pumpkin pie spice. Rolled in sugar and topped with chocolate chips, they make perfect bite-sized delights for holiday parties or cozy nights in.
Ingredients
Scale
Truffle Mixture
- 4 ounces cream cheese, softened
- ½ cup canned pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1½ teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs
- â…“ cup white chocolate chips
For Rolling and Decorating
- 1 tablespoon butter (for greasing and hands)
- Granulated sugar (for rolling)
- Orange food coloring (optional)
- Chocolate chips (for topping)
Instructions
- Combine Ingredients in Skillet: In a skillet over medium heat, add the butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens and blends smoothly, about 5-7 minutes.
- Mix in Graham Cracker and Chocolate: Remove from heat and stir in the graham cracker crumbs and white chocolate chips until fully incorporated and smooth. Add orange food coloring at this stage if you desire a more vibrant color.
- Chill the Mixture: Pour the mixture onto a butter-greased baking sheet. Spread it evenly, cover lightly, and refrigerate for about 2 hours or until firm enough to handle.
- Form Truffles: With buttered hands to prevent sticking, scoop and roll the chilled mixture into small, bite-sized balls.
- Coat and Decorate: Roll each ball in granulated sugar to coat evenly. Then, top each truffle with a chocolate chip to resemble a pumpkin stem. Refrigerate again briefly if needed before serving.
Notes
- Ensure the cream cheese is softened for easier blending and a smoother texture.
- The orange food coloring is optional and mainly for enhancing visual appeal.
- Use butter on your hands when rolling to prevent sticking and help shape perfect truffles.
- Store the truffles in the refrigerator in an airtight container; they will keep well for up to 1 week.
- For a dairy-free version, substitute with vegan cream cheese and dairy-free chocolate chips.