Description

These pumpkin cheesecake truffles are a no-bake fall treat featuring a creamy pumpkin filling, warm spices, and a touch of white chocolate. Rolled in sugar and topped with chocolate chip stems, they’re festive, delicious, and easy to make.

Ingredients

1 tablespoon butter

4 ounces cream cheese, softened

½ cup canned pumpkin puree

1 (14-ounce) can sweetened condensed milk

1 ½ teaspoons pumpkin pie spice

½ cup graham cracker crumbs

⅓ cup white chocolate chips

Orange food coloring (optional)

Granulated sugar (for rolling)

Chocolate chips (for topping)

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Instructions

1. In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined.

2. Add the graham cracker crumbs and white chocolate chips. Stir until smooth and the chocolate is fully melted. Add orange food coloring if desired.

3. Pour the thickened mixture onto a butter-greased baking sheet and spread into an even layer. Refrigerate for at least 2 hours or overnight until firm.

4. Rub butter on your hands to prevent sticking and roll the chilled mixture into small, golf ball-sized truffles.

5. Roll each truffle in granulated sugar to coat.

6. Use a toothpick to create vertical ridges along the sides to mimic the look of pumpkins.

7. Top each truffle with a chocolate chip to resemble a pumpkin stem.

8. Serve immediately or store in the refrigerator until ready to serve.

Notes

Be sure to stir the filling mixture constantly while heating to prevent burning. For extra flavor, try using cinnamon-sugar for rolling instead of plain sugar. These truffles are great for Halloween or Thanksgiving parties.