Description
Indulge in the flavors of fall with these creamy pumpkin cheesecake truffles, perfect for parties or gifting.
Ingredients
- 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
- Orange food coloring (optional)
- Granulated sugar, for rolling
- Chocolate chips, for topping
Instructions
- In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes well-combined.
- Add the graham cracker crumbs and white chocolate chips, stirring until melted and smooth. If desired, add a few drops of food coloring to achieve your preferred shade.
- Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottom of the pan.
- Pour the mixture onto a butter-greased baking sheet and spread it into an even layer. Refrigerate until firm, about 120 minutes or overnight.
- Once firm, rub some butter on your hands to prevent sticking and roll the chilled pumpkin cheesecake mixture into small balls.
- Pour granulated sugar into a shallow bowl and roll the truffle balls in the sugar to coat them.
- Using a toothpick, make ridges along the sides of the truffles to create a pumpkin-like texture. Top with chocolate chips to resemble stems.
- Serve immediately or refrigerate until you’re ready to enjoy them.
Notes
Ensure the mixture cools completely before rolling into balls for easier shaping. Experiment with different spices or add-ins for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American