Description
Delight in these luscious Pumpkin Cheesecake Truffles, a creamy and spiced treat perfect for fall gatherings or anytime you crave a bite-sized dessert. These no-bake truffles blend pumpkin puree, cream cheese, and sweetened condensed milk with warm pumpkin pie spices, coated in granulated sugar and topped with chocolate chip ‘stems’ for a festive presentation.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon butter
- 4 ounces cream cheese, softened at 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 graham cracker crumbs
- 1/3 cup white chocolate chips
- Orange food coloring (or red and yellow food colorings), as needed, optional
- Granulated sugar, as needed, for rolling
- Chocolate chips, for topping
Instructions
- Combine Ingredients: In a skillet over medium heat, combine the butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly to ensure the mixture thickens and all ingredients are well-combined.
- Add Mix-ins: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the chocolate chips melt completely and the mixture becomes smooth and cohesive. If desired, add a few drops of orange food coloring to enhance color.
- Cook to Thickness: Keep stirring the mixture until it releases from the sides and bottom of the pan, indicating it has thickened sufficiently. If unsure, continue cooking a little longer to reach a thicker consistency rather than a thin one.
- Chill the Mixture: Pour the pumpkin cheesecake mixture onto a baking sheet greased with butter. Spread it into an even layer and refrigerate for about 2 hours or overnight until firm.
- Form Truffles: Once chilled, rub butter on your hands to prevent sticking, then roll the firm pumpkin cheesecake dough into small bite-sized balls.
- Coat in Sugar: Pour granulated sugar into a shallow bowl and gently roll each truffle ball in the sugar to coat evenly for a sparkling finish.
- Create Decorative Ridges and Toppings: Use a toothpick to make ridges along the sides of each pumpkin truffle, mimicking the look of a pumpkin. Top each truffle with a chocolate chip to resemble a pumpkin stem.
- Serve: Serve the truffles immediately or refrigerate until ready to serve, keeping them chilled for optimal texture.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- Adding food coloring is optional but will enhance the visual appeal to mimic pumpkin color.
- Roll the truffles gently to avoid warming the mixture too much with your hands.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a chocolate variation, dip the truffles in melted chocolate instead of rolling in sugar.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 15g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
