Description
Pumpkin Cheesecake Truffles are no-bake, bite-sized treats that combine creamy pumpkin spice filling with graham cracker crumbs and a hint of white chocolate. Rolled in sugar and shaped like mini pumpkins, they’re festive, fun, and packed with cozy autumn flavor—perfect for fall gatherings or a sweet weekday indulgence.
Ingredients
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15 g unsalted butter
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113 g cream cheese, softened
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120 g canned pumpkin puree
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396 g sweetened condensed milk
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1½ tsp (3 g) pumpkin pie spice
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50 g graham cracker crumbs
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55 g white chocolate chips
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Orange food coloring (optional)
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Granulated sugar (for rolling)
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Chocolate chips (for garnish/stems)
Instructions
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In a skillet over medium heat, combine butter, cream cheese, pumpkin puree, condensed milk, and pumpkin pie spice.
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Stir constantly until the mixture thickens and blends completely.
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Add graham cracker crumbs and white chocolate chips. Stir until smooth. Add orange food coloring if desired.
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Continue cooking until the mixture pulls away from the sides of the pan.
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Spread the mixture evenly onto a buttered baking sheet. Chill for at least 2 hours or overnight.
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Rub butter on your hands, scoop the chilled dough, and roll into balls.
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Roll each ball in granulated sugar.
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Use a toothpick to create pumpkin ridges and press a chocolate chip on top for the stem.
Notes
Chill longer if the dough is too soft to roll.
Buttered hands make rolling easier and smoother.
Try green candy or pumpkin seeds for alternative “stems.”
Add extra pumpkin spice on top before serving for more flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American