Pumpkin Cheesecake Truffles

Name: Pumpkin Cheesecake Truffles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon butter; 4 ounces cream cheese, softened at room temperature; 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 (or red and yellow food colorings), as needed, optional; Granulated sugar, as needed, for rolling; Chocolate chips, for topping

6 steps

Prep:30minCook:15min

Think of the perfect bite of pumpkin cheesecake. The rich and velvety pumpkin-flavored filling. The kiss of sugar and perfectly balanced spices. The tangy cream cheese. The buttery graham cracker base. And then imagine it wrapped up in itty-bitty pumpkin-shaped packages. Imagine them at your Halloween party, or-- even better-- on the Thanksgiving dessert table. I'm telling you, pumpkin pie is tasty and all, but it doesn't have anything on these babies. You can quote me on that.

Updated at: Wed, 18 Oct 2023 16:55:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories117 kcal (6%)

Total Fat5.5 g (8%)

Carbs15.3 g (6%)

Sugars14.3 g (16%)

Protein2.2 g (4%)

Sodium51.8 mg (3%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1 tablespoonbutter

4 ouncescream cheese

softened at room temperature

½ cupcanned pumpkin puree

1 x 14 ouncecan sweetened condensed milk

1 ½ teaspoonspumpkin pie spice

½ cupgraham cracker crumbs

⅓ cupwhite chocolate chips

Orange food coloring

or red and yellow food colorings, as needed, optional

Granulated sugar

as needed, for rolling

Chocolate chips

for topping

Instructions

Step 1

Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.

Step 2

Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer-- it's better to the thicker than too thin.)

Step 3

Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.

Step 4

Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.

Step 5

Pour granulated sugar into a shallow bowl and roll the truffle balls in granulated sugar to coat.

Step 6

Using a toothpick, make ridges along the sides of the pumpkin truffles. Top with chocolate chips to look like stems. Serve immediately or refrigerate until ready to serve.