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Pumpkin Cheesecake Truffles
Sarah namedy

Pumpkin Cheesecake Truffles

These Pumpkin Cheesecake Truffles are rich, creamy, and perfectly spiced — a bite-sized fall dessert that combines pumpkin pie flavors with cheesecake indulgence.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter
  • 4 oz cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 14 oz sweetened condensed milk
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup graham cracker crumbs
  • 1/3 cup white chocolate chips
  • granulated sugar (for coating)
  • chocolate chips (for stems, optional)

Equipment

  • non-stick skillet
  • Mixing spoon
  • Baking sheet
  • refrigerator
  • Measuring cups and spoons

Method
 

  1. In a non-stick skillet over medium heat, melt butter and mix in cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice until thickened.
  2. Stir in graham cracker crumbs and white chocolate chips until melted. If desired, add food coloring.
  3. Pour mixture onto a greased baking sheet and refrigerate until firm (about 2 hours).
  4. Once chilled, roll into small balls using lightly buttered hands.
  5. Roll each ball in granulated sugar for a sweet coating and decorate with chocolate chips as stems.

Notes

For a festive touch, dip truffles in melted white chocolate or roll in cinnamon sugar. Store in an airtight container in the fridge for up to 5 days.