Pumpkin Cheesecake Truffles

5 from 1 vote

These Pumpkin Cheesecake Truffles are bursting with rich, creamy flavor and the perfect blend of fall spices!

Prep Time10

Cook Time10

Total Time2 20

Course: Dessert

Cuisine: American

Servings: truffles

Author: Eden

Cost: $10

Before you start, soften the cream cheese to the point where you can stir and whip it. This will help with the clumps. You can microwave it for 10-15 seconds.
Combine the softened butter, cream cheese, pumpkin puree, sweetened condensed milk, and the blend fall spices like cinnamon, cardamom, ginger, cloves, and nutmeg in a medium saucepan over medium heat. Stir the mixture constantly to ensure it's well-combined and begins to thicken.
Once the mixture has thickened, for about 5-10 minutes, stir in the graham cracker crumbs, and the melted candy melts. Continue stirring until the mixture is smooth.
Add a few drops of orange food coloring at this stage for an extra festive look.
Continue to cook for another 5 minutes while stirring.
Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet. Spread it into an even layer and refrigerate for about 2 hours, or overnight, until the mixture is firm.
Once the mixture has chilled, rub some butter on your hands to prevent sticking, and roll the firm pumpkin cheesecake mixture into small balls—about 1 tbsp.
Roll each truffle in granulated sugar to coat. Using a toothpick, make ridges along the sides to give them a pumpkin-like appearance. Place a chocolate chip on top of each truffle to resemble the pumpkin stem for the final touch.
Serve immediately or refrigerate until you're ready to enjoy! These truffles can be stored in the fridge for up to 3 days.