Description
Delightfully creamy and festive, these Pumpkin Cheesecake Truffles combine the rich flavors of pumpkin puree, cream cheese, and warm pumpkin pie spice into bite-sized treats. Coated in granulated sugar and topped with chocolate chip ‘stems,’ these truffles are perfect for autumn celebrations or a cozy dessert.
Ingredients
Units
Scale
Main 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
Optional Ingredients
- Orange food coloring (or red and yellow food colorings), as needed
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Instructions
- Combine and Cook Mixture: In a skillet over medium heat, combine the butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes well combined.
- Add Dry Ingredients and Melt Chocolate: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the white chocolate chips have melted completely and the mixture is smooth. Add a few drops of orange food coloring if desired to enhance the color.
- Thicken Mixture Further: Keep stirring the pumpkin cheesecake mixture until it starts to pull away from the sides and bottom of the skillet, indicating it has thickened sufficiently. If unsure, cook for a little longer to ensure it is thick rather than too thin.
- Chill Mixture: Butter a baking sheet and pour the thickened mixture onto it, spreading it into an even layer. Refrigerate for about 2 hours or overnight until firm.
- Roll into Balls: Once firm, rub butter on your hands to prevent sticking and roll the chilled pumpkin cheesecake dough into small, bite-sized balls.
- Coat with Sugar and Decorate: Pour granulated sugar into a shallow bowl and roll the truffle balls to coat them evenly. Using a toothpick, make ridges along the sides to mimic a pumpkin texture. Top each truffle with a chocolate chip stem.
- Serve or Store: Serve immediately or keep refrigerated until ready to enjoy these festive Pumpkin Cheesecake Truffles.
Notes
- Ensure the cream cheese is softened to room temperature for smooth blending.
- Adjust pumpkin pie spice to taste for stronger or milder pumpkin flavor.
- If mixture is too thick after chilling, allow to sit at room temperature briefly for easier rolling.
- For a vivid orange color, mix orange food coloring or blend red and yellow food coloring as desired.
- These truffles keep well covered in the refrigerator for up to 5 days.
- Use toothpick carefully to create pumpkin ridges without breaking the truffles.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
