Pumpkin Cheesecake Truffles Recipe

Introduction

These Pumpkin Cheesecake Truffles are a delightful bite-sized treat perfect for fall or any pumpkin lover. Creamy, spiced, and coated with a sweet sparkle, they combine all the flavors of pumpkin pie in a fun and easy-to-eat form.

Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• ½ cup canned pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 1 ½ teaspoons pumpkin pie spice
• ½ cup graham cracker crumbs
• ⅓ cup white chocolate chips
• Orange food coloring (optional)
• Granulated sugar (for rolling)
• Chocolate chips (for topping)

Instructions

1. Step 1: In a skillet over medium heat, combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes well combined.
2. Step 2: Stir in graham cracker crumbs and white chocolate chips, continuing to stir until the mixture is smooth and the chocolate melts. Add a few drops of orange food coloring if desired for color.
3. Step 3: Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet and spread into an even layer. Refrigerate for at least 2 hours or overnight until firm.
4. Step 4: Lightly grease your hands with butter to prevent sticking, then roll the chilled mixture into small balls about the size of a golf ball.
5. Step 5: Roll the truffles in granulated sugar to coat, giving them a sparkly appearance and extra sweetness.
6. Step 6: Use a toothpick to create ridges along the sides of each truffle to resemble a pumpkin. Top each with a chocolate chip to mimic the pumpkin stem.
7. Step 7: Serve immediately or store in the refrigerator until ready to enjoy.

Tips & Variations

• Use softened cream cheese at room temperature for easier mixing and a smoother texture.
• For extra flavor, add a pinch of cinnamon or nutmeg to the mixture along with the pumpkin pie spice.
• Try rolling some truffles in crushed pecans or toasted coconut instead of sugar for variety.
• If you prefer a vegan option, substitute cream cheese and condensed milk with plant-based alternatives.

Storage

Store the pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 days. When ready to serve, you can let them sit at room temperature for a few minutes to soften slightly. These truffles are not suitable for freezing as the texture can change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, they can be made a day or two in advance and stored in the fridge. Just keep them well covered to maintain freshness.

What if I don’t have pumpkin pie spice?

You can make your own by mixing 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cloves.

Pumpkin Cheesecake Truffles Recipe

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4.8 from 146 reviews

Pumpkin Cheesecake Truffles are a delightful fall treat combining rich cream cheese, pumpkin puree, and warm pumpkin pie spice. These no-bake truffles are coated with sparkling sugar and topped with chocolate chips to resemble miniature pumpkins, making them perfect for holiday gatherings or cozy autumn snacking.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Truffle Filling

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• ½ cup canned pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 1 ½ teaspoons pumpkin pie spice
• ½ cup graham cracker crumbs
• ⅓ cup white chocolate chips
• Orange food coloring (optional)
• Granulated sugar (for rolling)
• Chocolate chips (for topping)

Instructions

1. Cook the Pumpkin Cheesecake Filling: In a skillet over medium heat, combine the butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and becomes smooth and well combined, ensuring that the heat is gentle to prevent burning.
2. Add Graham Crackers and White Chocolate: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the white chocolate melts completely and the mixture becomes uniformly smooth. If desired, add a few drops of orange food coloring for a more vibrant pumpkin color.
3. Cool the Mixture: Pour the thickened pumpkin cheesecake mixture onto a butter-greased baking sheet and spread it evenly. Refrigerate for at least 2 hours or overnight until the mixture is firm enough to handle.
4. Roll the Truffles: Once chilled, butter your hands lightly to prevent sticking, then scoop and roll the pumpkin cheesecake dough into small balls approximately the size of a golf ball.
5. Coat the Truffles: Roll each truffle in granulated sugar to coat evenly. This adds a subtle sweetness and a sparkling finish to the outside of each truffle.
6. Decorate: Using a toothpick, create ridges vertically around each truffle to mimic the natural grooves of a pumpkin. Place a chocolate chip on top of each truffle to resemble the pumpkin’s stem.
7. Serve: Enjoy the truffles immediately or store them in the refrigerator until serving to maintain their shape and freshness.

Notes

• For best results, chill the mixture overnight to make rolling easier.
• Use softened cream cheese at room temperature to ensure smooth mixing.
• Adjust the amount of pumpkin pie spice to suit your taste preference.
• These truffles can be stored in an airtight container in the refrigerator for up to 5 days.
• Orange food coloring is optional but enhances the pumpkin appearance.

Keywords: pumpkin truffles, pumpkin cheesecake, fall desserts, Halloween treats, no bake truffles, pumpkin spice desserts