Pumpkin Pie Cheesecake Truffles
Bite-sized, no-bake truffles bursting with creamy pumpkin pie and cheesecake flavor, perfect for fall gatherings.
- Prep Time: 20
- Cook Time: 10
- Total Time: 150
- Yield: 24 truffles
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon unsalted butter
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/2 cup white chocolate chips or melting wafers
- Orange food coloring
- Granulated sugar, as needed
- Chocolate chips, for topping
Instructions
- Combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a medium saucepan.
- Stir the mixture over medium heat until it is well combined and has thickened.
- Add white chocolate and graham cracker crumbs to the saucepan.
- Stir until the white chocolate has completely melted.
- Add orange food coloring, if desired, until the desired color is reached.
- Continue stirring the pumpkin mixture until it has thickened further and begins to release from the sides of the pan.
- Transfer the mixture to a greased baking sheet.
- Spread the mixture out evenly with a rubber spatula.
- Chill the mixture until it is firm, for at least 2 hours or up to overnight.
- Coat your hands lightly in butter.
- Roll the chilled dough into small balls.
- Fill a shallow bowl with granulated sugar.
- Roll the truffle balls in the sugar to coat them completely.
- Use a toothpick to make small ridges on each truffle, resembling a pumpkin.
- Top each truffle with a chocolate chip.
- Chill the truffles until ready to serve.
- Serve and enjoy!
Notes
Ensure cream cheese is softened for a smooth mixture.
Chill the truffle mixture thoroughly for easier rolling.
Lightly butter your hands before rolling to prevent sticking.
Use 100% pumpkin puree, not pumpkin pie filling.
Find it online: https://familiesrecipes.com/pumpkin-pie-cheesecake-truffles/