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Pumpkin Cheesecake Truffles

Delicious bite-sized truffles combining creamy pumpkin cheesecake flavors with a biscuity twist, perfect for sharing or enjoying alone!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Truffle Mixture
  • 1 tablespoon butter For sautéing
  • 4 ounces cream cheese, softened at room temperature Ensure it's softened for easy blending
  • 1/2 cup canned pumpkin puree Or fresh pumpkin, cooked and pureed
  • 1 14-ounce can sweetened condensed milk For sweetness and creaminess
  • 1 1/2 teaspoons pumpkin pie spice For that quintessential autumn flavor
  • 1/2 cup graham cracker crumbs Provides the base texture
  • 1/3 cup white chocolate chips For sweetness and a smooth finish
  • Orange food coloring, as needed (optional) To add a festive color
Coating
  • Granulated sugar, as needed For rolling the truffles
  • Chocolate chips, for topping For decoration

Method
 

Preparation
  1. Combine butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir until thickened.
  2. Stir in graham cracker crumbs and white chocolate chips until melted and blended.
  3. Add a few drops of orange food coloring if desired, mixing until combined.
  4. Pour mixture onto a butter-greased baking sheet and spread evenly. Chill in the fridge for about 2 hours.
Shaping
  1. Butter your hands and roll the chilled mixture into small balls.
  2. Roll each truffle ball in granulated sugar.
  3. Use a toothpick to make ridges and add chocolate chips for stems.

Notes

Store these truffles in an airtight container in the fridge for up to a week. They can also be frozen for up to a month, separated with parchment paper.