Description
Delicious pumpkin cheesecake truffles that are perfect for fall.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 4 ounces cream cheese, softened
- ½ cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs
- ⅓ cup white chocolate chips
- Orange food coloring, optional
- Granulated sugar, for rolling
- Chocolate chips, for topping
Instructions
- In a skillet over medium heat, melt butter and add cream cheese, pumpkin puree, condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens and becomes smooth.
- Stir in graham cracker crumbs and white chocolate chips until the chocolate melts and the ingredients are well combined. Add food coloring if desired.
- Continue cooking the mixture until it pulls away cleanly from the sides and bottom of the skillet.
- Spread the mixture evenly onto a butter-greased baking sheet and refrigerate for at least 2 hours or overnight until firm.
- Rub butter on your hands, then roll the chilled mixture into small balls.
- Roll each ball in granulated sugar to coat thoroughly.
- Use a toothpick to create ridges in each ball to mimic the shape of a pumpkin.
- Place a chocolate chip on top of each truffle to serve as the stem.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- For a more intense pumpkin flavor, consider adding extra pumpkin pie spice.
- These truffles can be stored in the refrigerator for up to a week.
- Make sure to keep the truffles chilled until serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg