Description

Delight in these creamy and festive Pumpkin Cheesecake Truffles, perfect bite-sized treats that combine the flavors of pumpkin pie and cheesecake into a luscious no-bake dessert. Soft, spicy, and sweet pumpkin cheesecake mixture is cooked on the stovetop, chilled, then rolled into truffles coated with sugar and topped with chocolate chip stems for a fun, autumn-inspired treat.

Ingredients

Units Scale

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

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Instructions

Cook Pumpkin Cheesecake Mixture: In a skillet over medium heat, combine butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and all ingredients are well-combined, creating a smooth base.
Add Dry Ingredients and Melt Chocolate: Stir in graham cracker crumbs and white chocolate chips, continuing to stir until the white chocolate melts completely and the mixture is smooth. Optionally, add several drops of food coloring to achieve a vibrant orange hue.
Thicken Mixture: Continue cooking and stirring until the pumpkin cheesecake mixture pulls away cleanly from the sides and bottom of the pan, indicating it has thickened sufficiently. If unsure, cook longer for a thicker consistency rather than a thin one.
Chill the Mixture: Pour the thickened mixture onto a butter-greased baking sheet, spreading it evenly. Refrigerate for at least 2 hours or overnight, allowing it to firm up for easier handling.
Form Truffles: Butter your hands lightly to prevent sticking, then roll the chilled pumpkin cheesecake dough into small, bite-sized balls.
Coat with Sugar: Roll each truffle ball in granulated sugar for a sparkling, sweet coating.
Create Pumpkin Details and Serve: Using a toothpick, make ridge lines running along the sides of each truffle to mimic the natural texture of a pumpkin. Top each with a chocolate chip “stem.” Serve immediately or refrigerate until ready to enjoy.

Notes

Ensure the cream cheese is softened at room temperature for smooth mixing.
Adjust pumpkin pie spice according to your preference for spice intensity.
Food coloring is optional but enhances the visual appeal of the truffles.
These truffles should be kept refrigerated to maintain firmness and freshness.
Use buttered hands when forming truffles to prevent sticking and get even round shapes.
Rolling in sugar adds a nice texture contrast and sparkle to the truffles.

Nutrition

Serving Size: 1 truffle
Calories: 120
Sugar: 14g
Sodium: 75mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg