Pumpkin Cheesecake Truffles Recipe

Introduction

These Pumpkin Cheesecake Truffles are a delightful bite-sized treat perfect for fall gatherings or holiday parties. Combining creamy pumpkin cheesecake flavors with a sweet, crunchy coating, they are both simple to make and irresistibly delicious.

Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• 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: Orange food coloring and granulated sugar for rolling

Instructions

1. Step 1: In a non-stick skillet over medium heat, melt the butter. Add the cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice, stirring constantly until the mixture thickens.
2. Step 2: Remove from heat and stir in the graham cracker crumbs and white chocolate chips until the chocolate melts completely. If desired, add a few drops of orange food coloring to enhance the color.
3. Step 3: Pour the mixture onto a greased baking sheet and refrigerate until firm, about 2 hours.
4. Step 4: Once chilled, grease your hands lightly with butter and roll the mixture into small balls.
5. Step 5: Roll each ball in granulated sugar for a sweet coating. Optionally, decorate each truffle with chocolate chips as stems for a pumpkin-like appearance.

Tips & Variations

• Use full-fat cream cheese for a richer texture and tangier flavor.
• For a festive touch, dip the truffles briefly in melted white or dark chocolate before rolling in sugar.
• Substitute the graham cracker crumbs with crushed digestive biscuits or ginger snaps for a different flavor profile.
• If you prefer a less sweet treat, reduce the sweetened condensed milk slightly or skip the sugar coating.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage; thaw in the refrigerator before serving. To soften slightly before eating, let them sit at room temperature for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked, pureed, and drained of excess moisture before using to achieve the same consistency and flavor.

How long do the truffles take to firm up in the refrigerator?

They typically take about 2 hours to become firm enough to roll into balls, but chilling longer won’t harm their texture.

Pumpkin Cheesecake Truffles Recipe

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★★★★★

4.7 from 52 reviews

Delightfully creamy and festive Pumpkin Cheesecake Truffles combine the rich flavors of pumpkin pie spice and cream cheese with a touch of sweetened condensed milk and white chocolate. These bite-sized treats are perfect for holiday gatherings or as a seasonal dessert, offering a smooth, melt-in-your-mouth texture with a crunchy graham cracker base and a sweet sugar coating.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• 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

• Orange food coloring
• Granulated sugar for rolling

Instructions

1. Prepare the base mixture: In a non-stick skillet over medium heat, melt the butter. Add the softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens and becomes smooth, about 5-7 minutes.
2. Add dry ingredients and chocolate: Remove the skillet from heat. Stir in the graham cracker crumbs and white chocolate chips until the chocolate melts and the mixture is well combined. If desired, add orange food coloring now to enhance the truffles’ festive look.
3. Chill the mixture: Pour the mixture onto a greased baking sheet, spreading it evenly. Place in the refrigerator to chill and firm up for approximately 2 hours or until set.
4. Form and coat truffles: Once the mixture is firm, lightly butter your hands and roll the chilled mixture into small balls, about 1-inch in diameter. Roll each ball in granulated sugar for a sweet, sparkling coating. Optionally, decorate the tops with extra chocolate chips to resemble pumpkin stems.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing.
• The mixture thickens more as it cools; be patient during refrigeration.
• Use lightly buttered hands to prevent sticking while rolling truffles.
• Store finished truffles in an airtight container in the refrigerator for up to one week.
• You can substitute white chocolate chips with dark or milk chocolate chips for variation.

Keywords: Pumpkin Cheesecake Truffles, Pumpkin Desserts, Holiday Treats, No-Bake Pumpkin Recipe, Cream Cheese Truffles