Description
Delightfully rich and festive, these pumpkin cheesecake truffles are a unique fall treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup sweetened condensed milk
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs
- 1/2 cup white chocolate chips
- Food coloring (optional, for color)
- Granulated sugar (for coating)
- Chocolate chips (for the stems)
Instructions
- In a skillet over medium heat, combine the pumpkin puree, softened cream cheese, butter, sweetened condensed milk, and pumpkin pie spice. Stir constantly to blend all the ingredients until the mixture achieves a smooth and thick consistency.
- Fold in the graham cracker crumbs along with the white chocolate chips. Stir until the chocolate is fully melted and incorporated.
- Spread the mixture onto a greased baking sheet, cover with plastic wrap, and place in the refrigerator for at least 2 hours to firm up.
- Butter your hands lightly and roll the chilled dough into bite-sized balls.
- Roll each ball in granulated sugar to coat.
- Use a toothpick to press ridges around each truffle and top with a chocolate chip as the stem.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 120 per truffle
- Sodium: 50 mg
- Protein: 2 g