Creamy pumpkin cheesecake truffles made with pumpkin puree, cream cheese, spices, and graham cracker crumbs for a festive fall treat.

Scale

1 tablespoon butter

4 ounces cream cheese, softened at room temperature

½ cup canned pumpkin puree

1 (14-ounce) can sweetened condensed milk

1 ½ teaspoons pumpkin pie spice

½ cup graham cracker crumbs

⅓ cup white chocolate chips

Orange food coloring, as needed, optional

Granulated sugar, as needed, for rolling

Chocolate chips, for topping

1. Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat and stir until thickened.

2. Stir in the graham crackers and white chocolate chips until melted and smooth. Add food coloring if desired.

3. Continue stirring until the mixture releases from the sides and bottom of the pan.

4. Pour onto a buttered baking sheet and refrigerate for 2 hours or overnight.

5. Rub butter on hands and roll the chilled mixture into small balls.

6. Roll truffle balls in granulated sugar.

7. Use a toothpick to create pumpkin ridges and top with chocolate chips.

Chill thoroughly for best shaping.

Adjust pumpkin pie spice for stronger flavor.

Keywords: pumpkin cheesecake truffles, fall desserts, Halloween treats