Pumpkin Cheesecake Truffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/pumpkin-cheesecake-truffles-recipe/
