Pumpkin Cheesecake Truffles (Ready-to-Print Version)
Creamy, sweet truffles combining pumpkin puree and cream cheese, perfect for autumn gatherings.
# What You’ll Need:
→ Dairy and Butter
01 -
1 tablespoon unsalted butter
02 -
4 ounces cream cheese, softened to room temperature
→ Produce and Purees
03 -
1/2 cup canned pumpkin puree
→ Sweeteners and Flavorings
04 -
1 (14-ounce) can sweetened condensed milk
05 -
1 1/2 teaspoons pumpkin pie spice
06 -
Orange food coloring, optional
→ Dry Ingredients
07 -
1/2 cup graham cracker crumbs
08 -
Granulated sugar, for rolling
→ Chocolate and Decorations
09 -
1/3 cup white chocolate chips
10 -
Chocolate chips, for topping
# Step-by-Step Guide:
01 -
In a skillet over medium heat, melt butter then add cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens.
02 -
Stir in graham cracker crumbs and white chocolate chips until melted and the mixture is smooth. Add food coloring if desired to enhance color vibrancy.
03 -
Transfer the mixture to a butter-greased baking sheet and refrigerate for at least 2 hours or overnight until firm.
04 -
Using greased hands, roll small portions of the chilled mixture into bite-sized balls.
05 -
Coat each truffle evenly in granulated sugar and garnish with chocolate chips on top.
# Handy Tips:
01 -
Refrigerating the mixture overnight enhances flavor and firmness for easier handling.