Description
These Decadent Pumpkin Cheesecake Truffles are the perfect fall party treat, combining creamy pumpkin and cream cheese with the warm spices of pumpkin pie. Coated in sugar and topped with chocolate chips, these bite-sized delights are easy to make and sure to impress your guests with their rich, festive flavor and creamy texture.
Ingredients
Scale
Truffle Mixture
- 8 oz Cream Cheese (Use vegan cream cheese for a dairy-free version)
- 1 cup Canned Pumpkin Puree (Ensure it’s pure pumpkin puree, not pie filling)
- 1 tbsp Pumpkin Pie Spice (Mix equal parts cinnamon, nutmeg, and ginger if you don’t have this blend)
- 14 oz Sweetened Condensed Milk (For a dairy-free option, use coconut condensed milk)
- 1 cup White Chocolate Chips (Use dairy-free white chocolate for a vegan twist)
- 1 cup Graham Cracker Crumbs (Substitute with gluten-free graham crackers if needed)
Coating and Decoration
- 1 cup Granulated Sugar (Roll the truffles in sugar just before serving)
- 1 cup Chocolate Chips (Use as decorative stems)
Instructions
- Combine Ingredients: In a skillet or saucepan over medium-low heat, combine the canned pumpkin, cream cheese, pumpkin pie spice, and sweetened condensed milk. Stir constantly for about 5-7 minutes until the mixture is smooth and slightly thickened.
- Add Mix-ins: Stir in the white chocolate chips and graham cracker crumbs until well combined and the mixture pulls away from the sides of the pan, forming a thick dough.
- Chill the Dough: Spread the mixture evenly onto a buttered baking sheet and refrigerate for at least 2 hours to allow it to firm up.
- Shape Truffles: Once chilled, scoop the dough and roll it into small bite-sized balls using your hands.
- Coat and Decorate: Roll each truffle in granulated sugar to add a sweet sparkle. Use a toothpick to create lines mimicking the texture of a pumpkin. Top each truffle with a chocolate chip to resemble a stem.
- Serve or Store: Enjoy the truffles immediately or store them in the refrigerator until ready to serve to keep them firm and fresh.
Notes
- For a vegan version, substitute cream cheese with vegan cream cheese and use dairy-free white chocolate chips and coconut condensed milk.
- Make sure to use pure pumpkin puree and not pumpkin pie filling to avoid unwanted added sugars and spices.
- These truffles can be stored in the refrigerator for up to 5 days.
- If you want gluten-free truffles, use gluten-free graham cracker crumbs.
- Use a toothpick carefully to make the pumpkin lines without breaking the truffles.
