Description
Creamy Pumpkin Cheesecake Truffles made with pumpkin puree, cream cheese, warm pumpkin pie spice, graham cracker crumbs, and white chocolate. Each bite-sized fall treat is rolled in sugar and shaped like a miniature pumpkin for Halloween, Thanksgiving, and autumn parties.
Ingredients
Scale
- 1 tablespoon unsalted butter, plus more for greasing and shaping
- 4 ounces full-fat cream cheese, softened to 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 finely crushed graham cracker crumbs
- 1/3 cup white chocolate chips
- Orange food coloring, optional
- 1/3 cup granulated sugar, or more as needed for coating
- 20 semisweet chocolate chips for the stems
Instructions
- Grease a small rimmed baking sheet or shallow dish with butter.
- Melt 1 tablespoon of butter in a wide skillet over medium-low heat.
- Add the softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice.
- Whisk until the cream cheese blends smoothly into the mixture.
- Cook for 10 to 15 minutes, stirring constantly across the bottom and corners of the skillet.
- Add the graham cracker crumbs and white chocolate chips.
- Continue stirring until the chocolate melts and the mixture becomes thick enough to pull away from the bottom and sides of the skillet.
- Stir in orange food coloring, if desired.
- Spread the mixture in an even layer on the prepared baking sheet or dish.
- Let the mixture cool briefly, then refrigerate for at least 2 hours or overnight.
- Rub a small amount of butter over your palms and divide the chilled mixture into 20 portions.
- Roll each portion into a smooth ball.
- Coat each truffle lightly in granulated sugar.
- Use a toothpick to press shallow vertical ridges around the sides of each truffle.
- Press one semisweet chocolate chip into the top of each truffle to create a stem.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use plain canned pumpkin puree rather than sweetened pumpkin pie filling.
- Use full-fat block cream cheese for the firmest texture.
- If the pumpkin puree looks watery, blot the surface gently with a paper towel before measuring.
- Cook the filling until it gathers around the spatula and pulls away from the skillet.
- Let the cooked mixture cool briefly before refrigerating to reduce condensation.
- Wait to add the granulated sugar coating until shortly before serving to prevent sweating.
- Store the truffles in an airtight container in the refrigerator for up to 4 days.
- Freeze shaped, uncoated truffles for up to 2 weeks and thaw them overnight in the refrigerator.
- Nutrition values are estimated per truffle.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 132
- Sugar: 18
- Sodium: 66
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 15