Pumpkin Cheesecake Truffles

These creamy and rich Pumpkin Cheesecake Truffles are a delightful autumn treat, perfect for surprising guests or treating yourself.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the pumpkin filling

1 tablespoon butter for cooking
4 ounces cream cheese, softened at room temperature makes the truffles creamy
1/2 cup canned pumpkin puree adds pumpkin flavor
1 can sweetened condensed milk (14 ounces) provides sweetness and creaminess
1 1/2 teaspoons pumpkin pie spice for flavor

For coating and decoration

1/2 cup graham cracker crumbs for texture
1/3 cup white chocolate chips adds sweetness
to taste orange food coloring (optional) for color enhancement
as needed tablespoon granulated sugar, for rolling for coating the truffles
to taste chocolate chips, for topping for decoration

Method

Preparation

Mix the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat.
Stir constantly until the mixture thickens and is well combined.
Fold in the graham cracker crumbs and white chocolate chips, stirring until melted and smooth.
If desired, add a few drops of food coloring.
Cook for a bit longer until the mixture releases from the sides of the pan.
Pour the mixture onto a butter-greased baking sheet and spread it out. Chill in the fridge for about 2 hours or overnight.

Assembly

Once firm, rub butter on your hands and roll the mixture into small balls.
Coat each truffle in granulated sugar.
Decorate with a toothpick to make ridges and top with chocolate chips to resemble stems.

Notes

Don't rush the cooking process; a properly thickened mixture is key. You can adjust sweetness by varying the amount of sweetened condensed milk. Consider sprinkling cinnamon on top before serving for added flavor.