Description
Delightfully creamy and festive Pumpkin Cheesecake Truffles combine smooth pumpkin puree with rich cream cheese and sweetened condensed milk, enhanced with warm pumpkin pie spice. Rolled in granulated sugar and topped with chocolate chip ‘stems,’ these bite-sized treats are perfect for fall gatherings or holiday celebrations.
Ingredients
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 butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined. Next, stir in graham cracker crumbs and white chocolate chips until the chocolate melts and the mixture becomes smooth. Add a few drops of food coloring if you desire a more vibrant color.
- Thicken the mixture: Continue stirring until the pumpkin cheesecake mixture pulls away from the sides and bottom of the pan, forming a thicker consistency. If unsure, cook slightly longer to ensure it is thick enough rather than too thin.
- Chill the mixture: Pour the thickened mixture onto a butter-greased baking sheet, spreading it evenly. Refrigerate until firm, approximately 2 hours or overnight for best results.
- Form truffles: Once chilled, rub butter on your hands to prevent sticking. Roll the firm pumpkin cheesecake dough into small bite-sized balls.
- Coat in sugar: Place granulated sugar in a shallow bowl, then roll each truffle ball in the sugar to coat thoroughly.
- Add finishing touches: Use a toothpick to create ridges along the sides of each pumpkin truffle, mimicking the pumpkin’s texture. Place a chocolate chip on top of each truffle to resemble a pumpkin stem. Serve immediately or keep refrigerated until ready to serve.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing.
- If you want a brighter orange hue, add a few drops of orange or a combination of red and yellow food coloring.
- Rolling your hands with butter helps prevent the mixture from sticking while shaping the truffles.
- These truffles can be refrigerated for several days; bring to room temperature slightly before serving for best texture.
- Use good quality white chocolate chips for smoother melting and better flavor.