Pumpkin Cheesecake Truffles (Printable Version)
Smooth pumpkin and cream cheese balls coated in sugar, spiced and topped with chocolate chips.
# What You'll Need:
→ Dairy and Butter
01 -
1 tablespoon unsalted butter
02 -
4 ounces cream cheese, softened
→ Pumpkin Mixture
03 -
½ cup canned pumpkin puree
04 -
1 (14-ounce) can sweetened condensed milk
05 -
1 ½ teaspoons pumpkin pie spice
→ Mix-ins
06 -
½ cup graham cracker crumbs
07 -
⅓ cup white chocolate chips
→ Additional
08 -
Orange food coloring, optional
09 -
Granulated sugar, for rolling
10 -
Chocolate chips, for topping
# Step-by-Step Guide:
01 -
In a skillet over medium heat, melt butter and add cream cheese, pumpkin puree, condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens and becomes smooth.
02 -
Stir in graham cracker crumbs and white chocolate chips until the chocolate melts and the ingredients are well combined. Add food coloring if desired.
03 -
Continue cooking the mixture until it pulls away cleanly from the sides and bottom of the skillet.
04 -
Spread the mixture evenly onto a butter-greased baking sheet and refrigerate for at least 2 hours or overnight until firm.
05 -
Rub butter on your hands, then roll the chilled mixture into small balls.
06 -
Roll each ball in granulated sugar to coat thoroughly.
07 -
Use a toothpick to create ridges in each ball to mimic the shape of a pumpkin.
08 -
Place a chocolate chip on top of each truffle to serve as the stem.
09 -
Serve immediately or refrigerate until ready to enjoy.