Description
These Decadent Pumpkin Cheesecake Truffles are the perfect festive treat for your fall parties. Combining creamy pumpkin, smooth cream cheese, and spiced pumpkin pie flavors, these bite-sized truffles are coated in sparkling sugar and topped with cute chocolate chip ‘stems’ to look like miniature pumpkins. Easy to make ahead and guaranteed to impress, they capture all the cozy autumn vibes in every sweet, melt-in-your-mouth bite.
Ingredients
Scale
Main Ingredients
- 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.)
For 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 5-7 minutes until the mixture becomes smooth and slightly thickened.
- Add Mix-ins: Stir in the white chocolate chips and graham cracker crumbs thoroughly until the mixture pulls away from the sides of the pan and forms a thick dough.
- Chill Mixture: Spread the pumpkin cheesecake mixture evenly onto a buttered baking sheet. Place it in the refrigerator and chill for at least 2 hours to set.
- Form Truffles: After chilling, scoop portions of the dough and roll them into small, bite-sized balls using your hands.
- Coat with Sugar: Roll each truffle in granulated sugar to give it a sweet sparkle. Use a toothpick to create gentle textured lines on each truffle for a pumpkin-like appearance.
- Decorate: Top each truffle with a chocolate chip to mimic the stem of a pumpkin.
- Serve or Store: Enjoy the truffles immediately, or store them in the refrigerator until ready to serve.
Notes
- For a dairy-free or vegan option, substitute cream cheese with vegan cream cheese, use dairy-free white chocolate chips, and replace sweetened condensed milk with coconut condensed milk.
- Ensure you use pure pumpkin puree and not pumpkin pie filling which contains added sugars and spices.
- Graham cracker crumbs can be replaced with gluten-free alternatives if necessary.
- The chilling step is crucial for the mixture to firm up enough to roll into truffles easily.
- Store truffles refrigerated in an airtight container for up to 5 days.
