Description
These Pumpkin Cheesecake Truffles combine the creamy richness of cheesecake with the warm flavors of pumpkin pie spice. Perfect as a bite-sized fall treat, they feature a smooth pumpkin and cream cheese mixture enhanced with graham cracker crumbs and white chocolate chips, finished with a sweet granulated sugar coating. Chill, roll, and enjoy these delightful seasonal truffles anytime you want a festive dessert bite.
Ingredients
Scale
Truffle Mixture
- 1 tablespoon butter
- 4 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
Coating
- Granulated sugar for coating
Instructions
- Prepare the base mixture: In a skillet over medium heat, melt the butter. Then add the softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens and becomes smooth.
- Add dry ingredients and chips: Mix in the graham cracker crumbs and white chocolate chips thoroughly until the batter has a smooth consistency. Optionally add food coloring if you want a more vibrant color.
- Chill the mixture: Pour the mixture onto a greased baking sheet and spread it evenly. Place it in the refrigerator for at least 2 hours to allow the mixture to firm up sufficiently for shaping.
- Form the truffles: Once chilled and firm, use buttered hands to roll the mixture into small, bite-sized balls, ensuring they are uniform in size for consistent presentation.
- Coat with sugar: Roll each truffle in granulated sugar until they are evenly coated, which adds a delightful crunch and sweetness to the exterior.
Notes
- Make sure the cream cheese is softened to avoid lumps in the mixture.
- Use fresh pumpkin pie spice or a homemade blend for the best flavor.
- If the mixture is too sticky to handle after chilling, chill longer or lightly butter your hands before rolling.
- Store truffles refrigerated in an airtight container for up to one week.
- These truffles can be made a day ahead to allow flavors to meld.
