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Why Make This Recipe

Pumpkin Cheesecake Truffles are a delightful treat, perfect for any fall gathering or holiday celebration. They combine the creamy goodness of cheesecake with the seasonal flavor of pumpkin. Easy to make and fun to eat, these truffles are sure to impress family and friends!

How to Make Pumpkin Cheesecake Truffles

Ingredients:

1 tablespoon butter
4 ounces cream cheese, softened at room temperature
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 (or red and yellow food colorings), as needed, optional
Granulated sugar, as needed, for rolling
Chocolate chips, for topping

Directions:

In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and blends well.
Add the graham cracker crumbs and white chocolate chips. Mix until melted and smooth.
If you want, add a few drops of food coloring to enhance the color. Stir until the pumpkin cheesecake mixture pulls away from the sides of the pan when stirred. Cook it a bit longer if it seems too thin.
Pour the mixture onto a butter-greased baking sheet and spread it into an even layer. Refrigerate until firm, about 2 hours or overnight.
To form the truffles, rub butter on your hands to avoid sticking. Roll the chilled pumpkin cheesecake mixture into small balls.
Put granulated sugar in a shallow bowl and roll the truffle balls in the sugar to coat.
Use a toothpick to make ridges along the sides of each pumpkin truffle. Top with chocolate chips to resemble stems. Serve right away or keep in the fridge until ready to enjoy.

How to Serve Pumpkin Cheesecake Truffles

You can serve Pumpkin Cheesecake Truffles as a sweet treat after dinner or as a fun snack during a fall party. They look adorable and taste heavenly, making them a perfect option for any occasion!

How to Store Pumpkin Cheesecake Truffles

To store your Pumpkin Cheesecake Truffles, place them in an airtight container and keep them in the refrigerator. They will stay fresh for up to one week. For longer storage, you can freeze them for up to three months. Just remember to let them thaw in the fridge before serving!

Tips to Make Pumpkin Cheesecake Truffles

Ensure the cream cheese is fully softened to make blending easier.
Experiment with different coatings; crushed nuts or sprinkles can also make great alternatives to granulated sugar.
Use a small cookie scoop to help shape the truffles evenly.

Variation

For a twist, try adding a hint of orange zest for added flavor, or use dark chocolate instead of white chocolate to change up the taste a bit. You can also switch the pumpkin puree for sweet potato puree for a different flavor profile.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree! Just make sure it is cooked and well-pureed for the best results.

2. How can I make these truffles vegan?
To make vegan Pumpkin Cheesecake Truffles, substitute the cream cheese with a vegan cream cheese option and the sweetened condensed milk with a plant-based alternative.

3. Can I make these truffles in advance?
Absolutely! You can make these truffles a few days ahead of time and store them in the fridge until you are ready to serve.