Pumpkin Cheesecake Truffles Recipe
These Pumpkin Cheesecake Truffles combine pumpkin puree, cream cheese, pumpkin pie spice, and graham cracker crumbs into small, pumpkin-shaped treats. They require no baking and can be prepared ahead, making them a simple dessert for Halloween parties, Thanksgiving, or fall gatherings.
Equipment
- Medium saucepan
- Baking sheet
- Parchment paper
- Rubber Spatula
- Mixing bowl
- Small scoop or tablespoon
- Toothpick
Ingredients
- 1 tablespoon unsalted butter plus more for greasing
- 4 ounces cream cheese softened
- 1/2 cup pumpkin puree
- 1 can 14 ounces 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
- 1/2 cup granulated sugar for rolling
- 20 chocolate chips for decorating
Instructions
- Lightly grease a baking sheet with butter or line it with parchment paper.
- Combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a medium saucepan over medium heat. Stir constantly until the mixture is smooth and begins to thicken.
- Add the graham cracker crumbs and white chocolate chips. Continue stirring until the chocolate melts and the mixture becomes thick enough to pull away from the sides and bottom of the pan. Add a few drops of orange food coloring if desired.
- Spread the mixture onto the prepared baking sheet and smooth it into an even layer. Refrigerate for at least 2 hours, or until firm enough to shape.
- Grease your hands lightly with butter and scoop out small portions of the chilled mixture. Roll each portion into a smooth ball.
- Roll each truffle in granulated sugar until evenly coated. Use a toothpick to gently press vertical lines around the sides to create a pumpkin shape.
- Place a chocolate chip on top of each truffle to form the stem. Refrigerate until ready to serve.
