Description
Sweet, creamy, pumpkin-spiced cheesecake truffles coated in sugar and topped with chocolate — the perfect no-bake fall treat.
Ingredients
- 1 tablespoon butter
- 4 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- Orange food coloring (optional)
- Granulated sugar, for rolling
- Chocolate chips, for topping
Instructions
- Combine butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat, stirring constantly until thick and well-combined.
- Stir in graham cracker crumbs and white chocolate chips until melted and smooth. Add food coloring if desired.
- Continue cooking until the mixture pulls away from the pan when stirred.
- Spread onto a butter-greased baking sheet and refrigerate until firm, about 2 hours or overnight.
- Rub butter on hands and roll mixture into small balls.
- Roll each ball in granulated sugar.
- Use a toothpick to create pumpkin ridges and top with a chocolate chip stem.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Refrigerating overnight gives the truffles the best texture for rolling.
