Description
These Pumpkin Cheesecake Truffles are a delightful autumn treat combining creamy pumpkin cheesecake flavor with a sweet graham cracker crust. Coated in granulated sugar and topped with chocolate chip ‘stems,’ these bite-sized truffles are perfect for holiday parties or cozy fall gatherings.
Ingredients
Scale
Base Mixture
- 1 tablespoon butter
- 4 ounces cream cheese, softened at room temperature
- 1/2 cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
Coloring & Coating
- Orange food coloring (or red and yellow food colorings), as needed, optional
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Instructions
- Combine Ingredients: In a skillet over medium heat, combine butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and all ingredients are well combined.
- Add Dry Ingredients and Melt Chocolate: Stir in graham cracker crumbs and white chocolate chips until the chips melt and the mixture becomes smooth. Add a few drops of orange food coloring if you want a vibrant pumpkin color.
- Thicken Mixture: Continue stirring the mixture until it releases from the sides and bottom of the pan, indicating it is thick enough. If needed, cook a bit longer to achieve a thicker consistency.
- Chill Mixture: Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet and spread into an even layer. Refrigerate for at least 2 hours or overnight until the mixture is firm.
- Form Truffles: Rub butter on your hands to prevent sticking, then roll the chilled mixture into small, bite-sized balls.
- Coat with Sugar: Roll each truffle ball in granulated sugar to coat completely.
- Create Pumpkin Appearance: Using a toothpick, make ridges around the sides of each truffle to mimic pumpkin grooves. Top each truffle with a chocolate chip to resemble the pumpkin stem.
- Serve or Store: Serve the truffles immediately or refrigerate until ready to serve to maintain firmness.
Notes
- Use room temperature cream cheese for easier blending and smoother texture.
- Adjust pumpkin pie spice to taste if you prefer less or more spice.
- For best results, refrigerate overnight to allow flavors to meld and truffles to firm up properly.
- You can substitute white chocolate chips with butterscotch chips for a different flavor.
- Keep the truffles refrigerated if not serving immediately to maintain texture and prevent melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake, Stove Top, Chilling
- Cuisine: American
Nutrition
- Serving Size: 2 truffles (approx. 30g)
- Calories: 150
- Sugar: 18g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Pumpkin truffles, pumpkin cheesecake truffles, pumpkin desserts, fall desserts, no bake treats
