Indulgent Pumpkin Cheesecake Truffles – A Fall-Inspired Treat

Delight in these Pumpkin Cheesecake Truffles, a perfect fall-inspired sweet treat combining rich flavors of pumpkin, cinnamon, and nutmeg.

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Course: Dessert

Cuisine: American

Keyword: easy desserts, Fall Treats, no-bake desserts, Pumpkin Cheesecake Truffles, pumpkin recipes, Sweet Treats

Prep Time: 15

Chilling Time: 2

Total Time: 2 15

Servings: truffles

Calories: 120kcal

1/2 cup Butter Adds richness and helps in coating hands during rolling.
8 ounces Cream Cheese Ensure it’s softened for easy mixing.
1 cup Canned Pumpkin Puree Offers natural sweetness and pumpkin flavor.
1/2 cup Sweetened Condensed Milk Adds a velvety texture.
1 teaspoon Pumpkin Pie Spice Adds warm, spiced flavor synonymous with fall.
1 cup Graham Cracker Crumbs Provides texture and the essence of cheesecake crust.
1/2 cup White Chocolate Chips Adds sweetness and creaminess to the filling.
2 drops Orange Food Coloring Optional for visual appeal.

In a skillet over medium heat, melt the butter until it’s bubbly and fragrant.
Stir in the softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Mix until thickened, around 5-7 minutes.
Gently fold in the graham cracker crumbs and white chocolate chips until you achieve a smooth texture.
Transfer the mixture to a greased baking sheet and refrigerate for at least 2 hours or overnight.
With buttered hands, scoop out the chilled mixture and roll it into golf-ball sized balls.
Roll each truffle in granulated sugar for sparkle and use a toothpick to create ridges, then place a chocolate chip on top.
Enjoy chilled or store in the refrigerator until ready to serve.

Optional: Garnish with edible gold dust for a festive touch. Make ahead for enhanced flavors, perfect for gatherings.