Description
These Pumpkin Cheesecake Truffles are creamy, spiced bites of fall flavor, combining smooth cream cheese and pumpkin puree with sweetened condensed milk and pumpkin pie spice. Coated in granulated sugar and topped with chocolate chip ‘stems,’ these no-bake truffles make a festive and delicious treat perfect for autumn celebrations or holiday parties.
Ingredients
Units
Scale
Truffle Mixture
- 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
Coating and Topping
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Instructions
- Combine Ingredients: In a skillet over medium heat, combine the butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly to blend all ingredients well and begin thickening the mixture.
- Add Dry Ingredients: Stir in the graham cracker crumbs and white chocolate chips to the skillet mixture. Continue stirring until the white chocolate melts fully, resulting in a smooth mixture. Optionally add a few drops of orange food coloring to achieve a vibrant pumpkin color.
- Thicken the Mixture: Keep stirring the pumpkin cheesecake mixture over the heat until it begins to release from the sides and bottom of the pan, ensuring it is thick enough to hold its shape. If necessary, cook a bit longer to achieve proper thickness.
- Chill the Mixture: Pour the thickened mixture onto a butter-greased baking sheet, spreading it evenly. Refrigerate until firm, about 2 hours or preferably overnight, to allow the mixture to set.
- Form Truffles: Rub butter on your hands to prevent sticking, then scoop and roll the chilled pumpkin cheesecake mixture into small balls evenly sized to make about 20 truffles.
- Coat the Truffles: Pour granulated sugar into a shallow bowl. Roll each ball in the sugar, coating them evenly to add a sweet crunch exterior.
- Decorate: Using a toothpick, create ridges along the sides of each sugar-coated truffle to mimic the look of a pumpkin. Top each truffle with a chocolate chip to resemble a pumpkin stem.
- Serve or Store: Serve immediately or store in the refrigerator until ready to serve, ensuring the truffles stay firm and fresh.
Notes
- Be sure to stir constantly during cooking to prevent the mixture from burning or sticking.
- The mixture should be thick enough to hold shape; if too thin, continue cooking until thickened.
- Food coloring is optional and can be adjusted to get the desired pumpkin color.
- Rubbing butter on your hands is essential for easy rolling without sticking.
- Store truffles refrigerated in an airtight container; consume within 3-4 days for optimal freshness.
Nutrition
- Serving Size: 1 truffle (approximate)
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
