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No-bake, bite-sized pumpkin cheesecake truffles with a creamy, spiced filling, white chocolate, and graham cracker crumbs, shaped and decorated to look like tiny pumpkins.

Ingredients

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  • 1 tablespoon unsalted butter
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup pumpkin puree (plain, not pie filling)
  • 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 (for color)
  • Granulated sugar, for rolling and coating
  • Chocolate chips, to top as pumpkin ‘stems’

Instructions

  1. Combine butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a medium saucepan over medium heat and whisk constantly until smooth and beginning to thicken.
  2. Remove pan from heat and stir in white chocolate chips or melting wafers; if not fully melted, return to very low heat and stir until fully combined.
  3. Fold in graham cracker crumbs and a few drops of orange food coloring, then cook until mixture thickens further and starts to pull away from pan edges.
  4. Lightly grease a baking sheet, spread mixture into a smooth, even layer, and refrigerate at least 2 hours or overnight until firm.
  5. If mixture is too soft to roll, chill longer or stir in an extra tablespoon or two of graham cracker crumbs to firm it up.
  6. Lightly grease hands with butter, scoop or pinch small portions (use a small cookie scoop for even sizes), and roll each portion into a smooth ball.
  7. Pour granulated sugar into a shallow bowl and roll each ball in sugar to coat.
  8. Use a toothpick to gently press vertical grooves into each truffle to mimic pumpkin ridges.
  9. Press a chocolate chip into the top of each truffle to form a stem.
  10. Return finished truffles to the refrigerator until ready to serve.

Notes

Use softened cream cheese for smooth filling without lumps., Whisk constantly during cooking to avoid scorching., Remove pan from direct heat when adding white chocolate to avoid grainy or seized chocolate., Roll truffles in sugar when cold for better coating adhesion., Be gentle when carving pumpkin grooves with a toothpick to avoid breaking shape., Optional substitutions: use gingersnap crumbs instead of graham cracker crumbs, or cream cheese–friendly melting wafers in different colors., For extra chocolate flavor and appearance, dip truffles in melted dark or semisweet chocolate instead of rolling in sugar., Add 1-2 teaspoons bourbon or maple syrup to filling for a grown-up flavor., Use gluten-free graham crackers for a gluten-free option., Store truffles in airtight container in fridge up to 5 days or freeze for up to 1 month; thaw overnight in fridge before serving., Do not leave truffles out at room temperature for more than 2 hours due to cream cheese content.

Nutrition

Find it online: https://sweetovenstories.com/pumpkin-pie-cheesecake-truffles/