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Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles

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Pumpkin Cheesecake Truffles are the ultimate fall-inspired treat that will elevate any gathering or cozy night in. These no-bake delights combine the rich creaminess of cheesecake with the warm, comforting flavors of pumpkin and spices, resulting in a melt-in-your-mouth experience. Perfect for holiday celebrations or as a sweet snack, these truffles are easily customizable and require minimal prep time. Roll them in graham cracker crumbs or sugar for an irresistible finish and watch your guests rave about this delicious dessert.

Ingredients

Scale
  • 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
  • Orange food coloring (or red and yellow food colorings), as needed, optional
  • Granulated sugar, as needed, for rolling
  • Chocolate chips, for topping

Instructions

  1. In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until thickened and well-combined.
  2. Stir in the graham cracker crumbs and white chocolate chips until melted and smooth. If desired, add a few drops of food coloring.
  3. Continue stirring until the mixture releases from the sides of the pan when stirred. Pour it onto a butter-greased baking sheet. Spread it into an even layer and refrigerate until firm, about 2 hours or overnight.
  4. Once chilled, rub butter on your hands to prevent sticking. Roll the chilled pumpkin cheesecake dough into small balls.
  5. Pour granulated sugar into a shallow bowl and roll the truffle balls in sugar to coat them evenly.
  6. Using a toothpick, create ridges along the sides of each pumpkin truffle. Top with chocolate chips to resemble stems. Serve immediately or refrigerate until ready to serve.

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